Mirem’s Kale Salad

1/19/16 |

In a season of warm, soft, cooked foods, a crisp winter salad can be a wonderful change of pace. My friend Mirem shared this salad with me, and we were delighted to share its preparation as a community in our winter Seasonal Food Workshop. 2 bunches of kale, any type – much better if it’s young …Read More

Fresh Corn “Pesto”

6/4/15 |

One of the most pleasurable aspects of summer is the “just cut it up and throw it in a bowl” quality of the food in the garden. Our basil has been growing so boldly over the last few weeks that I thought about hauling out the food processor to make a batch of pesto, but then …Read More

2-Minute Power Beet Salad

4/8/15 |

The way I usually cook is fast. Quick, thrown together combinations of real food and stuff that makes it taste great. I balance flavors and textures by instinct more than by procedure. This is one of those thrown together meals that is so satisfying and delicious and EASY.  Got a cheese grater? Good. You’ve got …Read More

A Few Wild Yums of Spring

4/8/15 |

I am a newbie to wild foods, but the bits I know are precious to me now. To walk across an uncultivated field and see ~food~ growing everywhere is a piece of mammalian wisdom that has been unintentionally lost to humans as we have grown accustomed to cultivated and manufactured foods. Foraging for wild foods …Read More

Outrageously Healthy Salad

4/8/15 |

As I prepared this salad, I felt myself getting more and more excited about its nutrient power (and I also grew suspicious about whether it would taste great when all was said and done). Much to my joy, it is as beautiful and delicious as it is nutritious. I ended up adding some of the wild …Read More

Beet and Quinoa Salad

3/9/15 |

I love quinoa salads, and this is a glamorous addition to the quinoa salad recipe book. I chose some heavy slices of beet for this one to add a bit of drama and heft to the salad, though diced or wedged beet would have been just as fun. When you eat this bright, flavorful, delicious …Read More

Massaged Kale Sweet Potato Salad

11/25/14 |

Wowee this is a delicious salad! It’s light, a little sweet, tender and simple. There are a few steps to it, but each of them is gentle. I made this for brunch last week and thank goodness, because I had an epic gluten-free waffle fail as our guests arrived:). Wonderfully, this original side-dish made a completely …Read More

Bright and Beautiful Quinoa Salad

10/23/14 |

On Sundays I love to cook a couple of  recipes so we can have easy meals through the early part of the week. Quinoa makes a terrific base for all kinds of salad combinations.  If you’re not familiar with quinoa, it’s a lovely fast-cooking seed full of protein.  The kale and acorn squash from the garden are absolutely …Read More

Spiced Carrot Quinoa Salad

6/25/14 |

This exciting little salad was inspired based on the need to use a bunch of kale and carrots from the garden, along with a particularly lovely bunch of red onions from a local farm.  So healthy.  So fresh.  Nice spice.  For a less spicy version, substitute smoked paprika for sweet paprika. (GF, Vegan) Ingredients Spice mix …Read More

Red Cabbage, Apple and Ginger Salad

6/11/14 |

This simple salad was a delight!  We threw it together for brunch as a side dish, but several of us kept coming back for more of this salad, feeling it would be a great stand-alone meal!  Hope you love it. (GF, Vegan) Ingredients Ginger Vinaigrette: 3 Tablespoons apple cider vinegar 2 teaspoons peeled, grated ginger …Read More

Spring in a Salad Bowl

5/15/14 |

This delightful salad was prepared after I finished up the flavors of spring video.  It is a nutrient-packed salad, shining with life.  The dressing recipe will be a bit more than you need, so be ready to save it for a later salad.  It’s a yummy dressing… you’ll want to use it again on all …Read More

Tangy Radish Salad

4/30/14 |

Oh my gosh we loved this little salad, thrown together mainly in an effort to deal with a few too many radishes!  We had it over a bed of quinoa and it was a sweet, light and hydrating meal after a long hot day.  Simple ingredients, simple dressing, magic meal.   Ingredients 2 bunches (or about 10-15) …Read More

Moroccan Carrot Ribbons and Black Lentils

4/16/14 |

We really enjoyed this recipe for a few reasons:  1) lentils are so quick and easy to prepare so we love using them, and 2) it was SO flavorful and bright!  The orange and lemon juice on the carrots alone were a delight, and when added with the lovely spices and lentils, well, we loved …Read More

Happy Green Salad: Shredded Brussels Sprouts and Kale

4/16/14 |

Robin shared this recipe for us and we only had half the ingredients and it was still huge!   It was so delicious, so simple, and a nice way to use Brussels sprouts and kale in a new, light way.  Our sprouts and kale were very fresh, so the salad was tender and delightful.  If …Read More

Kale and Quinoa Stuffed Sweet Potatoes

3/28/14 |

Ingredients: 2 sweet potatoes, scrubbed (use organic if possible) 1-2 Tablespoons Cold-pressed, Extra Virgin Olive Oil (EVOO) 4 cups kale, washed, dried and finely chopped (curly variety works well!) 1 medium sized carrot, diced (no need to peel if organic) ½ red, yellow or orange bell pepper, diced 2 celery stalks, diced ½ large white …Read More