I really must thank my friend and colleague, Abra Pappa of Abra’s Kitchen for the idea of pickling chard stems. This recipe is inspired by her, and modified by my desire for fun flavors in my pickled veg. Save your chard stems and give this a try – given that 2 large bunches of collards …
1 tablespoon avocado oil 1 bunch of beet greens 1small sweet onion, diced 2 shakes of red pepper flakes (or two pinches) aged balsamic vinegar, to taste 1 tbsp feta Heat oil in skillet until just warmed. Remove stems from greens and set aside. Dice stems and place them in the pan with the diced …
It’s the first weekend of Spring, and while the Midwest and Eastern sides of the country are still bundled up Seattle is in full bloom; cherry blossoms and daffodils are bursting onto the scene in a joyous visible choir of life. The farmer’s market is still shelling out the last of the winter produce – …
As a special thank you for your support, encouragement and feedback, I want to offer all my readers a special gift: Free Healthy Thanksgiving Recipes!! Please click here ( Thanksgiving recipes ) to download the seven page recipe booklet containing such favorites as pumpkin pie and herbed turkey, as well as an extra dessert, dairy-free whipped …
This recipe was initially inspired by a Matcha salad dressing I saw on a smoked salmon salad at Whole Foods, and further inspired by DoMatcha, a matcha tea company whose recipe, along with Whole Foods, served as the template for this creation. The earthiness of the matcha is well paired with the acidity in the …
It’s still a little chilly, but signs of spring are coming. This recipe is a wonderful choice for spring or winter – dandelion greens are a great spring green, rich in highly absorbable calcium as well as iron. To make this recipe in fall or winter, substitute a heavier green like collards or kale! …
The cooler weather causes an increase in cravings for starchy, warm, heavy foots. This recipe is sure to satisfy! Serves 4 2 tbsp olive oil 4 cloves of garlic, peeled and minced 1 bunch chard, stems removed and coarsely chopped 1/2 cup basil leaves, rolled and sliced at an angle (chiffonade style) 1 cup ricotta …
This recipe is an adaptation of my apple gorgonzola fettuccine recipe. Now that I live in San Diego, the local produce is a little different than the pacific northwest. The result of playing with what we could find at the farmer’s market was delicioso! 10 oz. brown rice (fusilli, elbows, or fettuccine) 1 small bunch …
This vegan pesto was a great hit last night! The miso is a fine substitute for cheese; most could not even tell the difference! 1 cup pinenuts (use equal parts pumpkin and sunflower seeds for nut allergies) 1/2 cup high quality extra virgin olive oil 4-5 cloves garlic 3 tbsp. chickpea miso (or mild yellow …
This post is part of Food Renegade’s Fight Back Fridays food carnival. Click here to learn more about sustainable eating and living. This salad is a quintessential bone-building meal! Dandelion leaves contain more calcium and iron than spinach and anchovy fillets – with the bones – are also a fantastic source of calcium. The anchovy …
