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, […]

Baked Eggplant Slices

sliced of baked eggplant on a baking sheet

Good news! No need to salt the eggplant for this process. This is quick and easy. Serve as an appetizer, side dish, or pair it with pasta and marinara. My favorite thing to do with baked eggplant slices is this Eggplant Sandwich which you can make when the eggplant comes out of the oven or […]

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 […]

Slow Roasting Roma (Plum) Tomatoes

slices of roma tomatoes on cookie sheets in the oven

Roma tomatoes, a variety of plum tomatoes, are dense in flavor and best known for making sauces and pastes. When I have them in abundance, I love to slow roast them to concentrate their flavors even more and then freeze them so I can enjoy the taste of fresh tomatoes all winter long. These little […]

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? […]

Pico De Gallo

Quesadillo on a wood tray with small bowls of guacamole, pico de gallo, and two glasses of ice water with blueberries

If you have fresh ripe tomatoes, cilantro, lime, and a jalapeno, on hand, it’s definitely time to make pico de gallo. Even if you don’t have all of those ingredients, consider improvising. I like to think of pico season as an invitation to eat diced tomatoes on anything and everything. We particularly love it on […]