Feb 9, 2016
Eating local is in. At least during the summer.
Winter can be another story… it probably calls for a lot more root vegetables than most people are comfortable with. But if you think foods like beets can be scary, a breakfast of Red Flannel Hash might just change your mind.
Red Flannel Hash
Hash is probably best known as potatoes fried up with corned beef, but there is another mix that packs a healthier punch. Red Flannel Hash adds beets to the blend giving it a fun red color, a cute folksy name–and loads of healthy phytochemicals. Continue Reading →
Feb 4, 2016
I made Scandinavian Red Cabbage for Christmas Eve this year. And I did it knowing it was one of those recipes… an old family dish that your grandmother has made for decades. No recipe. Not even a measuring cup. And if you aren’t careful, it will disappear forever.
Scandinavian Red Cabbage
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Jan 31, 2016
I am big on cooking local food from scratch. But sometimes you need a little help–you never know when a small crisis is going to hit! That’s why I love a food that has options, like this Thai Carrot Slaw. With julienned carrots in a slightly spicy, peanut-y sauce, it can go local or go super-simple.
Thai Carrot Slaw
Recently a light bulb went on with respect to making julienned vegetables. I discovered that it is (relatively) easy to turn carrots into nice little “matchsticks” with a mandoline. So I can either make this recipe with my (many, many) CSA carrots–or I can use prepared carrots from the market. On a good day, I’ve even julienned broccoli stems and added them to the mix! Continue Reading →
Jan 28, 2016
The past week I have been engaged in an experiment. I have been baking carrot pie… sweet, creamy and delicious. Really!
As we speak, there are… sooooo many carrots in our basement refrigerator! Yes, the CSAs had a VERY good year! Which means that, while I love traditional carrot dishes, I really need to get creative. This year I am committed NOT to use the dreaded leftover carrots = compost solution. Continue Reading →