...Family Farm — Farmer Joe’s Gardens — Olsen Communities CSA — Cully Neighborhood Farm — Full Plate Farm — Coyote Family Farm — Abundant Field Farm — Sweetland Farm — Backyard Gardens — Legacy Acres Farm — Tanager Farm — In Good Heart Farm — Sweet Digz Farm — Lewis Educational Agricultural Center (L.E.A.F) Radish & Carrot
Slaw w/ Toasted Pumpkin Seeds This is gorgeous, bright, tart and crunchy from the seeds. It’s delicious as a salad as well......
Read more »
...of course, that this approach is freeing and gives you control and creative license. It’s also economical, quicker. I was talking about
slaw the other day and a friend mentioned that her
slaw includes x, y, z, etc. and I imagine many of you have THE
slaw that you make but I realized that I’m not sure I’ve ever made the same
slaw twice. I’m sure those
slaws are delicious but do they get made when there’s only a browning......
Read more »
...store and save money. Use templates, i.e. a recipe framework within which to work. You can vary the ingredients based on what you have, often change the ratio (use more vegetables!). If you get good at dishes/templates like curries, fried rice, vegetable pancakes/latkes, stir-fries,
slaws, frittatas, soups, you’ll eat well and rarely waste anything. Simple methods: Braise greens, saute greens, saute summer squash, dice onions, lightly pickle onions, roast vegetables, grate vegetables to saute, braise carrots, make a
slaw......
Read more »
This was my version of this root vegetable
slaw from the wonderful book Jerusalem by Yotam Ottolenghi. Getting a cancer diagnosis was scary. It didn’t leave me with much band width to make major life-style changes. Those are hard enough to make when one is well! After the original shock subsided and a plan for treatment formed I began to realize just how lucky I was. I knew how to cook vegetables and had a steady source in the form......
Read more »
...Roasted Celery Root, Carrots and Herbs Beet, Cilantro and Avocado Salad Celery and Chickpea Salad Celery Root, Carrot & Celery
Slaw/Remoulade Chicken, Arugula and Mustard Greens Salad Cook-with-what-you-have Salad w/ Creamy Miso Dressing Cook-with-what-you-have Salad w/ Greens & Beans Cucumber, Melon and Sweet Onion Salad with Dill Cucumber Salad w/ Peanuts & Sesame Fennel, Orange & Scallion Salad Herb & Rice Noodle Salad w/ Vietnamese Style Dressing Kale Salad w/Chickpeas, Tahini Dressing & Toasted Breadcrumbs Lemony Carrot Salad w/ Toasted......
Read more »
...White Beans, Roasted Tomatoes, Spicy Sausage Wintersquash, Chickpeas, Lemongrass and Coconut Milk Yellow Peas and Rice with Onion Relish Zuppa Bastarda (Black Bean Soup over bread with pesto) Hearty Salads Asparagus, Greens and Bulgur Salad w/ Lemony Vinaigrette Asian Noodle Salad with Toasted Sesame Dressing Barley and Pomegranate Salad Broccoli, Potato, Celery, and Scallion Salad w/ Leftover Aioli Cabbage and Tatsoi
Slaw w/ Miso Dressing Carrot and Seed Salad Chickpea, Tomato, Arugula and Feta Salad Couscous whatever-you-have-on-hand Salad......
Read more »
...tacos (inspired by my husband’s childhood meal) are on regular rotation and he makes a mean
slaw to go with them! I think starting more regular cooking activities with him when he was younger would have been a good idea. We mostly baked together in the earlier years and he’d help chop and mix things and set and clear the table. I often just didn’t feel like I had the time to involve him regularly and really give him......
Read more »
...much of anything. Usually I cook because we need to eat, of course, but even though I may not want to, the process usually expels any crankiness I started with. Sometimes I cook because the pot of mint that seems to be growing by the hour in my backyard inspires me to use up that bedraggled half of a cabbage in the vegetable bin in the form of a
slaw. Sometimes I cook because I need a gift for someone.......
Read more »
The farmers markets here in the Portland area are probably at their most abundant right now. Tomatoes, peppers, corn, and eggplants are still bountiful and colorful. But trying to crowd them out are the piles of winter squash, apples, pears, brussels sprouts and the rest of the fall contingent. The weather is leaning towards fall but I’m a die-hard summer veggie eater as long as I possibly can be. I know those hefty squash that have absorbed a season’s worth......
Read more »
…Family Farm — Farmer Joe’s Gardens — Olsen Communities CSA — Cully Neighborhood Farm — Full Plate Farm — Coyote Family Farm — Abundant Field Farm — Sweetland Farm — Backyard Gardens — Legacy Acres Farm — Tanager Farm — In Good Heart Farm — Sweet Digz Farm — Lewis Educational Agricultural Center (L.E.A.F) Radish & Carrot Slaw w/ Toasted Pumpkin Seeds This is gorgeous, bright, tart and crunchy from the seeds. It’s delicious as a salad as well…
…of course, that this approach is freeing and gives you control and creative license. It’s also economical, quicker. I was talking about slaw the other day and a friend mentioned that her slaw includes x, y, z, etc. and I imagine many of you have THE slaw that you make but I realized that I’m not sure I’ve ever made the same slaw twice. I’m sure those slaws are delicious but do they get made when there’s only a browning…
…store and save money. Use templates, i.e. a recipe framework within which to work. You can vary the ingredients based on what you have, often change the ratio (use more vegetables!). If you get good at dishes/templates like curries, fried rice, vegetable pancakes/latkes, stir-fries, slaws, frittatas, soups, you’ll eat well and rarely waste anything. Simple methods: Braise greens, saute greens, saute summer squash, dice onions, lightly pickle onions, roast vegetables, grate vegetables to saute, braise carrots, make a slaw…
This was my version of this root vegetable slaw from the wonderful book Jerusalem by Yotam Ottolenghi. Getting a cancer diagnosis was scary. It didn’t leave me with much band width to make major life-style changes. Those are hard enough to make when one is well! After the original shock subsided and a plan for treatment formed I began to realize just how lucky I was. I knew how to cook vegetables and had a steady source in the form…
…Roasted Celery Root, Carrots and Herbs Beet, Cilantro and Avocado Salad Celery and Chickpea Salad Celery Root, Carrot & Celery Slaw/Remoulade Chicken, Arugula and Mustard Greens Salad Cook-with-what-you-have Salad w/ Creamy Miso Dressing Cook-with-what-you-have Salad w/ Greens & Beans Cucumber, Melon and Sweet Onion Salad with Dill Cucumber Salad w/ Peanuts & Sesame Fennel, Orange & Scallion Salad Herb & Rice Noodle Salad w/ Vietnamese Style Dressing Kale Salad w/Chickpeas, Tahini Dressing & Toasted Breadcrumbs Lemony Carrot Salad w/ Toasted…
…White Beans, Roasted Tomatoes, Spicy Sausage Wintersquash, Chickpeas, Lemongrass and Coconut Milk Yellow Peas and Rice with Onion Relish Zuppa Bastarda (Black Bean Soup over bread with pesto) Hearty Salads Asparagus, Greens and Bulgur Salad w/ Lemony Vinaigrette Asian Noodle Salad with Toasted Sesame Dressing Barley and Pomegranate Salad Broccoli, Potato, Celery, and Scallion Salad w/ Leftover Aioli Cabbage and Tatsoi Slaw w/ Miso Dressing Carrot and Seed Salad Chickpea, Tomato, Arugula and Feta Salad Couscous whatever-you-have-on-hand Salad…
…tacos (inspired by my husband’s childhood meal) are on regular rotation and he makes a mean slaw to go with them! I think starting more regular cooking activities with him when he was younger would have been a good idea. We mostly baked together in the earlier years and he’d help chop and mix things and set and clear the table. I often just didn’t feel like I had the time to involve him regularly and really give him…
…much of anything. Usually I cook because we need to eat, of course, but even though I may not want to, the process usually expels any crankiness I started with. Sometimes I cook because the pot of mint that seems to be growing by the hour in my backyard inspires me to use up that bedraggled half of a cabbage in the vegetable bin in the form of a slaw. Sometimes I cook because I need a gift for someone….
The farmers markets here in the Portland area are probably at their most abundant right now. Tomatoes, peppers, corn, and eggplants are still bountiful and colorful. But trying to crowd them out are the piles of winter squash, apples, pears, brussels sprouts and the rest of the fall contingent. The weather is leaning towards fall but I’m a die-hard summer veggie eater as long as I possibly can be. I know those hefty squash that have absorbed a season’s worth…
