Mashed Turnips or Rutabagas

A bowl of mashed rutabagas with a potato mashed in the bowl nest to a stick of butter

If you’re not quite sure how you feel about turnips and rutabagas, try either of them steamed, mashed, slathered in butter, and topped with coarse salt and fresh pepper. If that doesn’t convince you to love these humble root veggies, here are three more reasons:   They’re a rugged and resourceful veggie. Both rutabagas and […]

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, […]

Two Ways to Roast Butternut Squash

Cubes of butternut squash on a silver backing sheet

There are two common ways to roast butternut squash—peeled and cut in cubes or wedges or simply halved and roasted with the skins on. Peeling squash takes a bit more work, but the roasting time is shorter (20-25 minutes) and you have a lot of serving options. Try peeled and roasted butternut squash as a […]

Fall Tossed Salad

Close shot of salad of mixed greens, mung bean sprouts, nuts, seeds, carrots

Hello, Fall Tossed Salad! When cucumbers and tomatoes are no longer in season, you might find yourself feeling a little less inspired to make tossed salads. To keep things interesting during the colder months, I highly recommend making homemade mung bean sprouts. The process is easy but does take forty-eight hours for the beans to […]

Mung Bean Sprouts

Canning jar full of sprouted mung beans in a refrigerator

I learned about mung bean sprouts from an old friend who became a natural-food enthusiast in the early seventies. Every time I visited her home, I noticed a jar of sprouts in her dish drainer—so I asked her about them. She explained her simple process, and I’m forever grateful to her. I make them frequently, […]

Basic Black Beans

Ziploc baggie full of uncooked black beans

Yellow or orange bell peppers are particularly nice in this dish. When they are abundant in the summer, I highly recommend freezing as many as you can so you have them on hand as long as possible (see post link below for how to freeze bell peppers). Fresh-frozen celeriac is another way to get a […]

Freezing Bell Peppers

Slices of red, yellow, and green bell peppers on a baking sheet with frsty coating from being frozen

Take a few minutes to freeze fresh bell peppers at the end of summer, and you will thank yourself all winter long. Use your frozen bell pepper stash in soups, curries, pasta dishes; you name it. If you’re cooking something that calls for sautéed onions and peppers, just pull out the quantity you need, dice […]

Roasted Delicata Squash

Delicata Squash is so sweet and delicious; you don’t need to do much to enjoy it. Just toss it in olive oil, roast it, and finish with a bit of flaky salt. These cheerful little half-moons can be eaten like french fries or added to pasta dishes or salads. Is the delicata squash skin edible? […]

Kale, Apple & Farro Salad

Wood salad bowl with salad forks, filled with small pieces of curly kale, apples, and farro

This salad is a celebration of textures, seasons, and flavors. I like to make it when apples are first in season, but then make some variation of it all winter long. You can load it up with whatever fresh and dried fruit you have on hand, and this tangy Fresh Lemon Vinaigrette will keep it […]

Fresh Lemon Vinaigrette

Lemon juicer, two juiced lemons, a garlic clove, and a jar of lemon juice on a white background

My favorite use for this lemon vinaigrette is this hearty kale salad loaded with apples, walnuts, and raisins. It’s also tasty drizzled on Mediterranean-inspired salads with feta and olives. Store this dressing in an airtight jar in the refrigerator for up to a week.  Ingredients (yields 1½ cups)  ¾ cup extra virgin olive oil 5-6 […]