Ever wind up with random bits of leftovers in the fridge? They can be a headache because you don't want them to go to waste, but they can also be a source of unexpected inspiration. This happened last week with some leftover canned tomatoes. I was making plain roasted...
I get a farm share that always features a lot of beets. They are delicious of course, but I've been scratching my head for some new uses. My latest idea: a twist on tuna salad. Amounts are approximate; adjust for your tastes. Serves 1 1/2 cup roasted beet...
A couple weeks ago I opened the fridge to find some lovely fresh herbs that were in danger of rotting. Being too lazy to make a pesto, I turned instead to its simpler---and easier---cousin, pistou. Traditionally, pistou is made with just basil, olive oil and garlic....
I think it's fair to say that I have A LOT of garlic! It all came courtesy of my farm share, but I don't mind a bit. Garlic is a great addition to almost any dish and can be expensive at the grocery store. The variety in my garlic stash is called hardneck because of...
In addition to being new in the kitchen and thinking, Meal Making Transformation is about being new in our cooking, which means getting comfortable with simple basic techniques, like vegetable roasting. Do you harbor bad feelings about Brussels sprouts? If so, there's...
There must be 20 different ways to cook eggs! Here's a technique I learned from a Japanese friend. I always slice the crepes into thin strips to top a salad or stir-fry, like the salad with Warming Tahini Sauce pictured above. But now I want to experiment using them...
Roasting big batches of winter squash and root vegetables is one of my favorite autumn rituals. It provides me with an easy springboard for several days' worth of meal ideas. For instance, here are three quick meals made with the roasted spaghetti squash, beets and...
A few weeks ago I watched a fascinating series called The Healing Kitchen, which shared many traditional and ancestral healing herbs and plants. It reminded me about humble little purslane, a "weed" you see everywhere and walk right by (or on.) Not long after, I was...
3 Green peppers are in season, as evidenced by the 10 peppers in my farm share box plus 8 more from my garden! Usually I think of using green peppers as a sidekick, e.g., in a breakfast scramble with tomatoes, onions and chiles, in classic Chicken Cacciatore and of...
Whether you shop at the farmer's market or grocery story, both zucchini and yellow squash should be plentiful, inexpensive and at their flavorful best in mid- to late-summer and early fall. In fact, they get so commonplace that they're easy to overlook. But in the...
![[VIDEO] Perk up meals with a new and refreshing ingredient](https://thenewkitchen.org/wp-content/uploads/2023/08/Jicima-Open-Screen-from-Vimeo-e1693235105796.png)
What's a good way to stay motivated on your healthy eating journey? Have fun. What's a good way to have fun? Mix things up! Try something new and different! But maybe your meal making enthusiasm is flagging? Here's a quick fix: crunchy, refreshing jicima. And here is...
Green and Gold Summer Vegetables A big part of Meal Making Transformation is learning how to simplify healthy meal making without sacrificing flavor. Check out the 4 techniques in this picture recipe for bumping up the flavor in of your dishes. Technique #1: Combine...