Companion made this beautiful salad. My first instinct, of course, was to take a picture. But it tastes good too. The white chunks are not cheese, though they sort of look like it from this angle. They are kohlrabi, a close relative of broccoli eaten for the stem, rather than the florets. Kohlrabi has a nice, nutty taste and crispy texture. … Read more
It is so freaking hot here. Is that how all my blog posts start lately? Until this heat wave passes, I will be living on blender ice cream – which isn’t a terrible diet since it’s fruit, fruit, more fruit, and a hint of stevia. And maybe a smidgen of vegetables thrown in. I snuck some tomatoes into this sorbet. You don’t have … Read more
We still have a glut of zucchinis. By the end of the summer, I’ll have figured out a dozen variations on zucchini muffins. Heck, maybe I’ll even try putting summer squash in cookies. These muffins are moist, fudgy and extremely chocolatey. The lack of gluten makes them a little more delicate than a grain-based muffin. Enjoy! Supplies measuring cups … Read more
It’s that time of year when summer squashes become almost perverse in the profligacy of their fruit production. Those who are usually glad to benefit from summer’s bounty mysteriously disappear when they see a gardening neighbor come down the walk with a box full of zucchini. Farmers can barely give the things away – really. Each week when we go to pick up … Read more
It’s hot here – the perfect weather for something sweet but light. When I was a kid I liked sucking on Flavor-Ice pops. Now I prefer something a little more elegant. Ingredients For 1 or 2 servings: 1 1/2 cup frozen pitted cherries 1/2 cup unsweetened applesauce 1/8 teaspoon allspice 1 packet Truvia (optional) Instructions Put everything in a blender or food processor (see … Read more
I’ve been eating black raspberries at every meal now that they’re in season. They were in my oatmeal at breakfast, my yogurt at lunch, and in my salad at dinner. I love how they look next to the beets. The colors would make a lovely combination for a duotone quilt. If only I had made the salad before the sun set, the picture would have … Read more
I wasn’t sure what kind of muffins to make today, so I looked in my fridge for inspiration. The jar of sour beets caught my attention. I texted my sister and told her I was thinking about making beet muffins. She texted back, “That sounds kind of gross. But good luck anyway!” She’s right. It does sound kind of gross. But it’s … Read more
Now that it’s getting warmer, bananas and avocados ripen a lot faster on the counter than they did in the winter. They over-ripen a lot faster, too. Over the weekend, I found myself with a glut of avocados and bananas that were too ripe for my taste, but still edible. How could I use them up fast? I decided to make … Read more
My favorite coffee shop recently featured tomatillo soup for lunch. It was delectable and inspired me to create my own version at home. Because I keep cooked beans, caramelized onions, cooked grains and vegetable stock on hand in the freezer, the preparation was incredibly quick and easy. (You can find my directions for making big batches of beans here, caramelized onions here, … Read more
I had a bunch of odds and ends in my fridge: an overripe avocado, half a banana, a spot of applesauce, some leftover millet and a bit of whey from making Greek yogurt. What could I make that used all of them? Muffins, of course! Avocados are a great source of beneficial fats, including anti-inflammatory phytosterols and oleic acid, similar to the … Read more