Tag: veggie

Collard Greens with Freekeh

Well, the universe has chosen to remind me that I am not Superwoman and am all too human and breakable by providing me with an excruciating bout of sciatica.  This means no standing on my feet for more than a few minutes and trying to pick recipes for my husband to cook for us that I might be able to help with from a seated position.  Just because I am not mobile at the moment does not mean that I am going to give up eating seasonally and healthily.  Enter who might be my next food crush: Joshua McFadden and his book, “Six Seasons.”  This recipe, along with a couple hundred others are broken down seasonally with some delicious and inventive ingredients.  This one calls for freekeh, a roasted wheat grain with a lovely smokey flavor.  It is worth hunting down, but you could also use a medium grain bulgur or if gluten is an issue; cracked buckwheat groats.  Here’s hoping I’ll be vertical next time we speak.

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Sweet Potato Hummus

Its still January…For some reason, it seems like the longest month ever.  Maybe because it’s the month when we are abstaining from sugar, alcohol, carbs and/or are trying out a new, healthier lifestyle after a couple of months of indulgence.  Regular hummus is healthy enough, provides a nice flavor punch and is easy to make (please do not buy that awful stuff from the store,) so I am sure you are saying, why make it with sweet potatoes(?).  Well, sweet potatoes are grown locally, so you can be assured of their quality and growth practices, plus sometimes you just want something a bit different.  So, when you are planning your food for the week and your Super Bowl snacks why not throw some “Southern” flavor in your hummus for a change.

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Garlic Soup

Sorry to be a bit late, but the day got away from me…This month, my cookbook club is revisiting (some for the first time) Julia Child’s “Mastering the Art of French Cooking.”  This recipe has been quite popular and is next on my “to-do” list.  Except for the mayonnaise, which I am totally going to use my hand mixer for, it is a pretty simple dish and great for the back and forth spring-winter weather we are having.  I need something a little easy to do this week, since I am elbow deep in my husband’s birthday dinner prep.  He requested Mexican and of course I have gone a bit overboard (no big surprise there,) but this will signal the official end to the holiday season for me, so I can take a breather; at least until I decide to go nutty again.  See you on the other side…

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Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds

Well, December is just flying by (as we all knew it would.)  After a week of treat baking, I am now putting up my tree, mailing cards, wrapping presents, thinking about my Christmas dinner and trying to prep ahead of time for that.  At the same time, we still need to eat, so this new carrot salad recipe is on my list for tonight.  I mean how easy can you get?  Minimal chopping and no actual cooking; yay!!  A perfect side dish for whatever protein you should choose.  Healthy with loads of beta carotene and anti oxidants, plus bonus points for being pretty and colorful.

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Mashed Purple Sweet Potatoes with Lime and Yogurt

I hope everyone enjoyed a festive and fun Thanksgiving and is ready to move into December and the inevitable holiday rush.  Even with warmer than normal temperatures, another inevitable thing is the slow down in seasonal fresh vegetables.  It is also an opportunity to get out of your comfort zone, be creative and try something new.  There is no reason to give up eating local and fresh, when you can just try some new combos of flavors that maybe you would have bypassed if it wasn’t the fifth time you were having sweet potatoes this week…This recipe (and the others on the link) is such a recipe.  It is vibrant and beautiful on the plate as well as your palate; hitting all of the sweet, sour, salty, bitter, and maybe even a little umami notes.  Happy experimenting!

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Summer Spaghetti with Uncooked Tomato Sauce

By the calendar we have reached fall, but the temperatures still feel pretty summer-y, so I decided to take advantage of late season tomatoes and make this dish last night.  It was so easy and delicious that I wanted to share it with you guys even though it came from a cookbook (Melissa Clark’s Dinner: Changing the Game) and I was unable to find a link to share online.  First, grating the tomatoes is a brilliant idea!  I have made other uncooked sauces that diced the tomatoes, but the grating makes it so much easier to mix everything up.  Second, ricotta salata is pressed, salted dried and aged, so taste as you go to make sure that you keep the salt level where you like it.  The cheese should be easy to find at most larger grocery stores in the fancier cheese case.  Also, make sure you serve with that dollop of fresh ricotta, it takes this dish to creamy heaven!

Note:The picture is not of this recipe, but of a similar one from Smitten Kitchen.

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