Black-eyed Pea Soup (Cajun-inspired, Vegetarian)

Pot of black-eyed pea soup with a wooden spoon

I grew up eating black-eyed peas and cornbread on New Year’s day, but wishing for good luck and prosperity are not the only reasons to try this recipe. It’s simple, substantial, and flavorful. You can also make it with fresh or frozen vegetables. I made this batch with celeriac from the freezer, frozen bell peppers, […]

Tofu Scramble

Tofu scramble on a plate with toast

I think of tofu scramble less as a vegan alternative to scrambled eggs and more as an easy dinner to pull together when you’re scrambling. Unopened tofu lasts a long time in the refrigerator (see the expiration date), so it’s an easy protein to always have at the ready. Carrots and kale are also reliable, […]

Sauteed Collard Greens

Sautee pan with leafy green vegetables and chopped nuts with a wooden spoon

Collard greens just may be my favorite vegetable (so hard to choose!), so they’re top on my list to buy during the few months of the year when I don’t get a CSA share. I do get beautiful collard greens in my farm shares, but not as often as I crave them.    Big Picture […]

Kale/Collard Greens Hybrid

Kale/Collard Greens Hybrid Veggie Type: Leafy Green Season: Summer-Fall, stores through winter Peak months: June-November Uses: This hybrid can be used in place of either of its parents, but it’s probably best prepared as you would a simple collard greens side dish. Discard the stems and lightly sauté the greens with olive oil and garlic, […]

Collard Greens

Collard greens

Collard Greens Veggie Type: Leafy Greens Season: Summer-Winter Peak months: October-December Uses: Collard greens have a strong, bitter flavor that pairs well with sweet vinegars (think balsamic or fruity), nuts (especially pecans or hazelnuts), and garlic. Wash the leaves thoroughly and remove the thick stems. You can do this with a sharp knife or by […]