A work in progress…four days in the making. Two jars, but had a set back with one, because the white plastic lid did not seal enough to create a bubbly, fermented party. So, yesterday I transferred my mostly cauliflower to … Continue reading
This is so good, and a great way to use up some of those herbs you’re planting this spring. Make sure to plant a few tarragon plants. This is a super easy condiment that goes well with a variety of … Continue reading
Because homemade is always better. And it’s even better when you’re 12-year old brings home the recipe, and now it’s part of her own recipe repertoire. This is super, super simple. If you are a fan of (most) restaurant salsa’s, … Continue reading
Last April or May, I was cleaning out the refrigerator and found a lonely Meyer Lemon lurking in the vegetable drawer. Lurking? Surviving, more like. Since citrus season was long over, it had been in there … Continue reading
Delicious. For the filling, you will need: 1 cup French green lentils 3 cups water (or to cover by about 2 inches ½ teaspoon salt 1 teaspoon ground cumin 1 bay leaf, optional 1 or 2 teaspoons chile 1 … Continue reading
A delicious winter time salad. This has a good balance of contrasting flavors: the peppery bite of the tender baby kale, the buttery fall pear, pungent blue cheese, and the crunchy slivered almonds all combine in a balanced contrast of … Continue reading
I made a second batch of Lentil Salad with Preserved lemons, and it was just as good as the first. I made sure to have enough for leftovers. No roasted red peppers this time, but plenty of fresh … Continue reading
Pumpkins are in at your local farmer’s market! I made this last fall with fresh oranges and a pumpkin from my farmer’s market. It was so good, that I’m looking forward to making it again. I have roasted Hatch … Continue reading
Another product of too many veggies, and not knowing what to make….I was just going to make plain old butternut squash soup, but then I decided to see if there were any recipes that included fennel and butternut squash. Why … Continue reading
The tomato pie I made a few weeks ago was so good, I decided to make a second one. However, this time, I was determined to avoid the soggy crust. In order to accomplish this, I added a layer of … Continue reading
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