What inspires you? People? Places? Experiences? Lately, I’ve sensed inspiration all around. Spring will do that to a girl. But also I’ve lately encountered wisdom-filled conversations and travel to thrumming cities. Like I said, inspiration everywhere. So … time for a little sharing. First, my profile of a man who has been inspiring gardeners forContinue reading “Inspiration”
Author Archives: christinanifong
Beef Stroganoff
This classic is a family favorite — hearty, warming, delicious. It’s a perfect sub for soups in winter and a nice dinner during those cold snaps of spring. Serve it with a salad picked from the garden (ours is sporting sprouts, lettuce, chives and asparagus at the moment). For this recipe, I began with JoyContinue reading “Beef Stroganoff”
Fruit Smoothies
I LOVE smoothies. My kids LOVE smoothies. I mean, really, who doesn’t love smoothies? I once kept a whole cookbook devoted to smoothies on my shelf. But I quickly realized that the beauty of a smoothie is that you don’t need a recipe. Just a few guidelines, maybe, and a willingness to taste and adjust asContinue reading “Fruit Smoothies”
Cheesy Grits
I first made cheese grits as I was stirring up a batch of Chef Bill Neal’s famed Shrimp and Grits, but I quickly discovered that the whole family gobbled these up faster than I could scoop them out. Why should they be limited to only one dish, I reasoned. We now eat cheesy grits with all kinds of meals —Continue reading “Cheesy Grits”
Horseradish Cream Sauce
We’ve grown horseradish in our garden for a couple of years now and I’ve come to really love it. I typically harvest it after a few killing frosts in the fall, then grate it and mix it with vinegar to keep in the fridge for the year. (Read more of what I’ve written aboutContinue reading “Horseradish Cream Sauce”
Bulgur Citrus Salad
No, we’re not quite in the salad days yet. But my body is craving fresh and the spring sun is shining its welcome warmth, so plenty of salads are on the menu. I am fond of bulgur, a grain made from the wheat kernel that has been parboiled, dried and cracked. Its starring roleContinue reading “Bulgur Citrus Salad”
Springing Forward
It’s almost here, that amazing season of promise and possibility, when the sunshine warms us and the daffodils cheer us. And the spring greens, the spindly asparagus stalks and the tiny sprouts of new life actually, for the first time in so many months, feed us. Gone are the soups and stews of winter.Continue reading “Springing Forward”
Good for the Soul Chicken Noodle Soup
I make my own chicken broth and grow my own vegetables. When I cook chicken for dinner, I begin by roasting a local, whole chicken, so there’s always dark meat and less desirable bits leftover. And yet, for years I did not make my own chicken soup! This winter I’ve remedied that and I’m passing along aContinue reading “Good for the Soul Chicken Noodle Soup”
Chestnut Pumpkin Soup
Chestnuts turned into kind of a project for me last fall as I discovered their rich history and buttery, satisfying flavor. I had pounds of chestnuts in my fridge at various points testing and tasting to find recipes that were worth the extra work of cooking with these incredibly nutritious nuts. Below, I bringContinue reading “Chestnut Pumpkin Soup”
Zucchini Feta Pancakes
I cannot tell you how many times we have made these. Typically we make ahead, then reheat for dinner, but I can’t keep myself from snitching throughout the day. Especially in the crazy zucchini days of summer, but also in winter as we reach into the freezer to feed us, this recipe is a definite go-to. My frozen, shreddedContinue reading “Zucchini Feta Pancakes”