Blog
Recipe: Slow Cooker Kohlrabi Gratin
Cooking vegetables gratin-style is a delicious option–in the winter. Because a gratin is baked an hour or so, it's tough to even think about making one in the heat of summer. Hence the slow cooker version in this recipe. Of course in cooler weather, you can also bake...
Turnips, Kohlrabi, Radishes and Other Odd Vegetables
The Key to Survival: Odd Vegetables? Last week, we got kohlrabi in our CSA boxes for a second time in a row. Chatting with a fellow CSA* member she complained, "Why did we get kohlrabi again? Can't they just give us vegetables we know?" Our personal vegetable...
Cherries! Summer Must Be Here
Bowl Covers: Cheap Way to Save the Planet
Julia Butterfly Hill* once questioned, "Where is 'away?' " As in, when we throw something "away," where is that place? As Julia pointed out, there really is no "away" in the sense we've been led to believe, i.e., a place where our trash can be disappeared to so we can...
Cooking Just for One (or Two)? Tips, Tricks and Thoughts
Chatting with a neighbor yesterday I learned that she was feeling anxious about her son's imminent departure for college--for all the usual motherly reasons, of course, but also because she would be left cooking just for one. "I've already noticed I can't eat like a...
Recipe: Sautéed Beet and Snap Pea Salad with Steak Strips and Cumin Dressing
Sautéed Beet and Snap Pea Salad with Steak Strips and Cumin Dressing Serves 2 Step 1: Prepare Dressing 1 1/2 tsp. ground cumin 1 tsp. roughly chopped garlic 2 Tbsp. apple cider vinegar 2 Tbsp. freshly squeezed lime juice (from about 1 lime) 2 Tbsp. chopped fresh...
Spinning Leftovers for a Week of Dinners—plus a Lunch
Leftovers are a common problem for solo cooks. Not just extra servings of a dish, but also all the vegetables, seasonings, meat, rice, and other ingredients left over from making the dish. See how those left overs can be turned from problems to possibilities.
Recipe: Quick Kale Huevos
June can be frustrating for seasonal eaters in Colorado. We’re ready for the riotous color of tomatoes, peppers and eggplant but our gardens and markets are filled with greens that can withstand our unpredictable, often brutal springs. So in the vein of making lemonade with life’s lemons, here’s a quick idea to make flavorful use of kale–or chard or spinach.
Don’t Be Stupid
. . . or How to Be Smarter Than the Average Food Marketer Food marketers must smirk with glee at how handily they seduce the American consumer. "Americans are so gullible!" they must all be laughing in their cubicles. Fortunately for us, the Center for Science in the...
The Problem with Recipes
Why New and Exciting Recipes Have Trouble Making It to the Table In and of themselves, recipes are wonderful. They share interesting ideas, inspire experimentation and introduce much-needed variety to brighten the healthy eating journey. But they also have significant...
Recipe: White Fish in Cilantro Broth with Sweet Potatoes and Broccoli
One-dish meals are the best: Fewer moving parts to keep track of and everything gets done together. Enjoy seasonal cilantro in this fun fish-based dish.
At Ease: Kitchen Thought for the Day
It can be surprising when spiritual concepts prove useful in the kitchen. Who would have guessed there could be a level of "higher consciousness" hidden in our kitchen cupboards? Take this concept for example: "As many Buddhist psychologists proclaim, most people...