Salmon with house leeks and lemon thyme

Salmon with house leeks and lemon thyme I had some thyme left from our csa bag, and I was brainstorming how to use it for dinner. Tomorrow is our next csa pick up, so I wanted to have last weeks vegetables used up. I like salmon with thyme, and house leeks are supposed to taste…

Kohlrabi slaw: A Crunchy Treat for Early Spring

Kohlrabi Slaw Kohlrabi slaw is a great salad for winter or early spring. Using 2 colors of kohlrabi, carrots, and an apple, cut matchstick style, this colorful crunchy salad is just the right mix of green and sweet. For a little extra bite I add some radishes, not shown in this image. Print Kohlrabi slaw…

Kale Berry Salad: How Many Varieties Of Kale Are There?

Craving Fresh Greens In the spring I am always craving salad. After months of root vegetables and preserved foods from last years garden, I am ready for something fresh. The wild greens are just sprouting, and the garden is newly planted, but kale is still available from hoop houses and cold frames. I decided to…

Creamy Malanga Soup Recipe

Comfort food Creamy soup is a favorite comfort food in our family during the winter months. Usually it is a creamy potato soup base with various vegetables added in for variety. Creamy potato asparagus soup is amazing. But why should potatoes do all the work? This creamy malanga soup recipe can stand alone as a…

Dairy-Free, Creamy Swiss Chard

Hmmm … how to eat chard Swiss chard is an easy to grow, prolific garden green, but it’s not always easy to find recipes that use it. Baby chard is good in a salad, and chard pie is pretty good too, but our favorite side dish that features chard is our dairy-free, creamy swiss chard….

Beet Kvass Recipe Without Whey

Beets Red, white, yellow, long, short, flat, round and huge–garden beets come in all shapes, colors, and sizes. All of them are tasty, and all of them would work great for this beet kvass recipe without whey! Beets are a great root vegetable for including in a wide variety of dishes. If you have set…

Chickpea and Parsnip Curry Recipe – How To Eat A Stone Age Root

Parsnips are a deliciously sweet root vegetable that are almost as versatile as their carrot look-a-likes. As a kid, my mom always served parsnips in one way. We didn’t eat them a lot, but every now and then the dinner table would present us with roasted parsnips and carrots, always mixed together in the same…

Healthy Baked Potato Chip Recipe — National Potato Chip Day

National Potato Chip Day was just a few days ago, and it got me thinking. The search for the healthy potato chip is not an easy one. The best solution is to make our own. This home made healthy  potato chip recipe is a real treat, and the best thing about it is that you are…

Blood Orange: A Surprising Citrus Treat

I love citrus fruit in winter. Something about the cold dark winter days makes me crave the bright colors and tastes of citrus. Mandarins and grapefruit have been consistently in the grocery cart, and no matter how many I buy, this household of six consumes them within a couple days. But today the store had…

Plant-based and oil free tamales: Who knew fat free could be so tasty?

I never really thought much about eliminating all oils from the diet until last year. My in-laws embarked on a plant-based and oil free diet to combat severe heart disease. What diet is that? They eat essentially vegan, but eliminate all oils as well, so no coconut oil, avocado, or olive oil.They eat lots of…

Tsukemono- a Japanese pickling adventure

Tsukemono, Japanese pickled foods, are served with most traditional Japanese meals along with rice and miso soup. They serve many purposes. They are used as a garnish, for palate cleansing, as a relish and as a digestive. Several different types of tsukemono exist. Probably the most common type is the simple salt pickle, shiozuke. Shiozuke…

Pickles

Many ways exist to make pickles.  In times past, different vegetables were  lacto-fermented as a way to preserve them from the time of harvest through the winter or for a long journey. Lacto-fermenting is a type of pickling that increases the beneficial bacteria in a food and is therefore good for the health of your…