This recipe includes several solanaceous vegetables that are just coming into season where I live: eggplant, sweet pepper, and tomatoes. My beloved fennel also plays a starring role, along with fresh basil and onions. And it took me under 30 minutes to prepare. There’s so many vegetables in this dish you could skip the salad. But if you have as many veggies as I do … Read more
I was walking by the river near my house today and was delighted to see one of my favorite prairie plants blooming along the banks: Monarda fistulosa, also known as bee balm or wild bergamot. This charming flower is native to most of North America — and if you don’t have it in your neck of the woods, you might have one … 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
Many modern recipes rely on tomatoes or lemon juice to give borscht its refreshing, acidic flavor. This recipe gets its tang the old-fashioned way: by using lacto-fermented beets. Served hot, borsht makes a hearty winter meal. But it’s also great in the summer, when I prefer to eat it cold with a little plan yogurt mixed in. This soup is even better … 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 finally found a way to cook with coconut flour that doesn’t require using a million eggs! The trick is to use psyllium husks – yup, the stuff in Metamucil. When you combine psyllium with a little liquid and allow it to sit, you get a thick goop. Including it in grain-free baked goods adds excellent structure and holding power to the final product. If … Read more
My friend who lives near the bakery brought me some day-old loaves this week. Yay! The perfect excuse to make strata – an egg, cheese, bread and vegetable dish that’s as good for breakfast as it is for dinner. Think quiche, but easier. I used a whole grain sourdough loaf as the basis for the loaf. Sourdough is my favorite for … Read more
There are few things in this world as delicious as curried cauliflower. This recipe may look complicated because of its long list of ingredients, but it’s actually very easy to make. The curry goes great by itself, on top of cooked grains (such as millet or rice), or with a little plain yogurt. Ingredients 1 tablespoon olive oil 3 medium yellow onions, … Read more
This is a more adult version of the classic – more sophisticated and better for you than condensed Campbell’s, but just as quick to make. It also tastes phenomenal. I used home-canned tomato juice as the soup base, which guarantees very tomato-y flavor (Brandywines are my favorite for juicing). But this recipe will work with tomato juice from the grocery … Read more