Nov 19, 2014 | Food
Here’s what I was going for with this recipe: a dinner side dish that has three veggies, protein and a richly satisfying taste while not being too fatty or rich. In other words, I wanted healthy comfort food. And since I commonly cook dishes that will serve four...
Nov 12, 2014 | Food
Since it’s Brussels Sprouts season, in the garden or organically grown from the store, I thought I’d share one of my favorite ways to prepare this vegetable. ALERT! I’ve served this to people who “don’t like Brussels sprouts” and it...
Nov 5, 2014 | Food
For this dish it’s best to roast the beets and carrots ahead of time. In fact, if you have beets and carrots in the garden you can harvest many and roast them, using some for this salad and freezing the rest for future use. To roast the beets, wash them and wrap...
Oct 29, 2014 | Food
At the end of October, when the nights are getting cool, we no longer have basil to harvest. But there are other greens that also make delicious pesto and today’s recipe provides a colorful twist on a favorite dish. I used three greens we have in the garden...
Oct 22, 2014 | Food
It used to be that we had a choice of two mushrooms in most supermarkets. We could get either white button mushrooms, or brown which were usually called crimini mushrooms. Both were imature forms of Agaricus bisporus and they are high in vitamin D and have possible...
Oct 15, 2014 | Food
In the fall kale and chard often last longer in the garden than other crops so here is a very tasty and quick way to make dinner with these two vegetables. Those who are vegetarians can prepare the same dish and just leave out the bacon. Cook the pasta of your choice...
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