Black Spanish Radish Salad with Parsley and Sunflower Seeds

This wonderfully pungent radish softens and sweetens in this quick preparation and is a lovely addition to most any wintry meal. Scale this as needed based on how much radish you have on hand or want to use.... Read more »

Pantry

Apple Cider Syrup

[caption id="attachment_1554" align="aligncenter" width="480"] Apple Cider cooked down to a syrup. Spectacular in salad dressings, cocktails, etc.[/caption] I have a few aces in my cooking repertoire, and this one is probably at the top of the list. Like most things I cook and teach it’s pretty straightforward, laughably simple actually. It came about years ago when I had lots of apple cider left over from my family’s cider pressing party.... Read more »

Savory Breakfast Fun

I eat savory breakfasts more often than not; usually in the form of leftovers of some kind, even leftover salads and slaws. This bowl of savory bits is much prettier than my leftover salads and it’s fantastic, if breakfasts like this are your cup of tea. It’s sort of like a savory bowl of granola, at least sharing the yogurt part and the (salted) toasted sunflower seeds. Hot sauce stands in for maple syrup and any kin... Read more »

Red Beans and Rice

Red beans and rice is a traditional Louisiana area Creole dish, often seasoned with ham bones or other pork products but very delicious without as well. It's a richly flavored dish either way and makes the most superb leftovers.   You can use already cooked beans or beans that have just been soaked (either the quick method of pouring boiling water over dry beans and letting sit for an hour or two or the 8-hour version). The version... Read more »

Corn, Bean and Bread Salad with Roasted Pepper Dressing

In late summer I often roast and process peppers of various kinds together with a few tomatillos into a flavorful sauce. I thinned out this sauce to make a dressing for this template of a salad. Feel free to use a typical vinaigrette instead and feel free to change up the beans, vegetables, to suit your needs. You could by all means add bacon too!... Read more »

Fennel, Tomato and Caper Sauce (with Pasta)

Don't skip the capers. They really elevate this fennel-rich ragout that's delicious with pasta or braised meats or just good crusty bread or an egg.... Read more »

Creative Use for Jams & Compotes to Make Room for the New Harvest

this granola without the jam/compote. It’s delicious and just lightly sweet. Seed & Coconut Granola   If you’re not using any jam/compote, increase the oil to 1/2 cup and increase the honey to 1/4 cup.   5 cups rolled oats 1 1/4 cups raw pumpkin seeds, hulled 1 1/4 cups raw sunflower seeds, hulled 1 1/2 cups coconut chips (also called flaked coconut) 1/2 pint of jam or fruit compote/apple sauce (see head... Read more »

Warm Salad of Black Futsu Squash, Beans and Parsley

Black futsu squash is so easy to use because the skin is tender and edible, it keeps its shape, and is delicious. In this dish the squash is diced and sauteed until tender--just takes 7 minutes or so and then tossed, warm with cooked beans, lots of parsley, and a nice bright dressing. ... Read more »

CSA Vegetables, Recovery & a Delicious Slaw

...a few pinches red pepper flakes 1/2 cup toasted pumpkin seeds (toast in a 350 degree oven for 8-12 minutes until turning golden and a bit puffed or in a dry skillet over medium-low heat) 1 1/2 tablespoons cider vinegar 2 tablespoon olive oil Salt and pepper, to taste   Toss all ingredients in a bowl. Taste and adjust seasoning with more vinegar, salt, pepper to suit your taste. Enjoy fairly soon if you want to enjoy the f... Read more »

Savory Breakfast Fun

I eat savory breakfasts more often than not; usually in the form of leftovers of some kind, even leftover salads and slaws. This bowl of savory bits is much prettier than my leftover salads and it’s fantastic, if breakfasts like this are your cup of tea. It’s sort of like a savory bowl of granola, at least sharing the yogurt part and the (salted) toasted sunflower seeds. Hot sauce stands in for maple syrup and any kind of cooked bean…

Creative Use for Jams & Compotes to Make Room for the New Harvest

this granola without the jam/compote. It’s delicious and just lightly sweet. Seed & Coconut Granola   If you’re not using any jam/compote, increase the oil to 1/2 cup and increase the honey to 1/4 cup.   5 cups rolled oats 1 1/4 cups raw pumpkin seeds, hulled 1 1/4 cups raw sunflower seeds, hulled 1 1/2 cups coconut chips (also called flaked coconut) 1/2 pint of jam or fruit compote/apple sauce (see headnote) 1/2 cup maple syrup or liquid sweetener…

CSA Vegetables, Recovery & a Delicious Slaw

…a few pinches red pepper flakes 1/2 cup toasted pumpkin seeds (toast in a 350 degree oven for 8-12 minutes until turning golden and a bit puffed or in a dry skillet over medium-low heat) 1 1/2 tablespoons cider vinegar 2 tablespoon olive oil Salt and pepper, to taste   Toss all ingredients in a bowl. Taste and adjust seasoning with more vinegar, salt, pepper to suit your taste. Enjoy fairly soon if you want to enjoy the full crunch!…