When I made my new Healthier Broccoli Cheese Soup a couple weeks ago, I didn’t realize I was starting a trend. Requests for more came fast and furious–and each new batch disappeared even faster. Then, far too soon, the broccoli was gone. Time for something similar, but with a character all its own–Cheesy Cauliflower Confetti Soup. In the back of my mind, … Continue reading
Between the seasonal beauty and the bountiful harvest, you have to love autumn. And eating local? A snap. Now the one downside to autumn is that sometimes that bounty part can get away from you. I remember a CSA harvest party where one woman remarked, “I think I need to quit my job to cook all this food.”
Do you count your five-a-day? Maybe even nine? I am talking about the number of fruit & vegetable servings recommended by the USDA—and getting enough can be a challenge! Why not make it easier with today’s tricolor coleslaw–two servings (or more) in a big helping! Recently I have decided that, when I make a recipe, I will ask one … Continue reading
This recipe, for One Pan Roasted Roots & Sausage, is based on one from a recent Better Homes and Gardens magazine. I like the fact that they get it. It’s winter so we need comfort food… and it needs to be easy and (don’t forget) nutritious. If it also uses up leftover CSA veggies, I am so in.
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 pre-cut and super-simple. Recently a light … Continue reading
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 … Continue reading
Aren’t roasted vegetables one of winter’s great dishes? You start with something ordinary, even gnarly: twisted parsnips, boring carrots, gritty beets… Give them a little time in a hot oven and it’s magic. For something even more special, how about Blue Cheese Roasted Vegetables. Now I have absolutely no complaint about regular roast veggies. Chop them, toss them with olive … Continue reading
Aren’t the holidays wonderful? Delicious food, festive gatherings, beautiful décor, the inevitable weight gain… Okay not that last one. And yes, I gained 4 pounds over the holidays—ouch! While I firmly believe that decadence has Its place, I think I took it too far! So to celebrate my upcoming turnaround I am making Pork & Mushroom Ragout with Carrots and … Continue reading
Fall can be beautiful. Brilliant leaves, colorful pumpkins, fire-lit nights. But after four days straight of rain, my fall is downright dreary. So I am making a lunch that brings out some warmth–a roasted vegetable salad with macadamia nut oil dressing. The initial inspiration for this came from Alysha of She’s on the Run who made a roasted vegetable salad … Continue reading
Sitting on your counter top, that is. What did you think I meant? Right now I am in the process of getting ready for a mini-vacation to New York City. In honor of this (okay really due to tomato overload) I have made Manhattan Clam Chowder, the other clam chowder, which actually did finish off all my ugly tomatoes.