Food good for body and soul
I have really been enjoying doing cooking demos at the Wakefield Farmers Market this summer. I will hopefully get around to posting about the recipes I prepared earlier in the season, (some of which caused our farmer to sell out!) but will start with this easy …
One of the many paths I’ve traveled is that of the vegan/macrobiotic herbalist, apparently for long enough that this soup is one of my comfort foods. Basically, all you have to do to make it is boil some water, add some soba or other noodles …
I am just dashing this post off to make sure I remember what turned out to be perfect proportions as to amounts of greens to olive oil, nuts, garlic, and Parmesan cheese in a pesto. However, it also serves as a reminder that pesto is …
Start with beets, carrots, baby turnips, and greens: Heat some olive oil in a pan, add root veggies, and saute: Turn heat to very low, cover, let cook until tender, then stir in greens, cover, and cook for a bit more. Season with ground coriander, …
Why broccoli soup? Well, one reason is the two full bunches of broccoli (read: over three pounds) that Steve brought home instead of the 2-3 broccoli crowns I requested…They say necessity is the mother of invention but, in this case, too much of a good …
Rice is good. You can dress it up as little or as much as you would like. And, dressing it up is an excellent way to get more flavor and a few more veggies into your meal, or even create a one-pot meal, albeit the …
In a matter of minutes, I made a really tasty dip with ingredients I always have on hand – canned beans, garlic, plain yogurt, lemon juice, cumin, olive oil, salt, pepper, and fresh parsley, this last ingredient being for optional garnishing. Given I am writing …
Okay…this is a really amazing recipe. A big thank you to Joan Nova of her Foodalogue blog. Here is the scoop: I had picked up a ham on sale [Click HERE for the great baked ham recipe I used with this dish!] that said to …
FINALLY, an easy way to peel butternut and other winter squash! If I am going to mash the squash, I’ll halve it, remove the seeds, and roast face down in a shallow pan for about an hour at 400 degrees then cool a bit and …
I LOVE fiddleheads. You will too if you like Brussels sprouts, asparagus, or brocolli. And, even if you don’t, you just might like fiddleheads the way I prepare them with olive oil and Parmigiano reggiano cheese. 🙂 If you live around Wakefield, go to the …