Mashed Butternut Squash

We grow our own butternuts and often we buy them in bulk, as well. So you’d think we cooked these amazingly nutritious root veggies in all kinds of ways. But in reality, not so much. We do love this Thai Butternut Squash Soup. Occasionally, we’ll stuff and bake them. And they do wind up inContinue reading “Mashed Butternut Squash”

Autumn’s Apple Cabbage Slaw

I have a thing for slaw. It maybe has something to do with my love for salads. Slaw is simply a great way to toss together lots of seasonal veggies and have the whole taste even better than the parts. It keeps well in the fridge. It’s already dressed. Slaws are big hits at potlucks. ThisContinue reading “Autumn’s Apple Cabbage Slaw”

Arugula Strawberry Spring Rolls

I began making spring rolls years ago when my garden was giving me more lettuce than my family could possibly devour. Spring rolls turned out to be a lovely way to shake up the everyday salad. My go-to recipe has always been these Vegetarian Spring Rolls. With their pan-fried tofu and Asian Peanut Sauce, theyContinue reading “Arugula Strawberry Spring Rolls”

Mixed Greens and Berry Salad

I created this recipe to hand out to participants of a class I taught on surprising ways to eat your berries. It was a hit. The biggest takeaway might have been how pleasing it is to mix all kinds of bold flavors in with your spinach or lettuce. Yes to arugula and to mustard andContinue reading “Mixed Greens and Berry Salad”

Beautiful Beet Salad

  When the greens stretch tall and the dusty roots swell into big burgundy orbs in my garden, I start to do a happy dance. It’s time to roast and grate and slice those sweet, juicy, earthy bulbs we know as beets. There are more varieties than ever available for harvesting or scoring at the farmers market. TryContinue reading “Beautiful Beet Salad”

Vegetarian Spring Rolls

Gardens and farmers markets are bursting with greens (like lettuce, Swiss chard, arugula and spinach), fresh herbs (like mint, parsley, cilantro and chives), and other salad veggies (like carrots and radishes and snow peas). Which makes right about now the perfect time to wrap up some Vegetarian Spring Rolls. These beautiful and delicious rolls pack a nutritiousContinue reading “Vegetarian Spring Rolls”

Ginger Orange Sesame Slaw

While I’m a big fan of creamy coleslaw stirred together with homemade mayonnaise and whatever’s growing in the garden, sometimes a girl just needs a change. And this lovely recipe — with its cool cabbage, orange and cilantro — is crunchy, bright and flavorful. Featuring cabbage and radishes, it’s another Spring salad star. Pair itContinue reading “Ginger Orange Sesame Slaw”

Sweet and Spicy Lentil Salad

I am always on a quest to add more plant-based protein and nutrient-rich fiber to my and my family’s plates. After cooking up some lentils to add to a Buddha Bowl dinner recently, I began searching for a recipe to use the rest of the dried lentils in my pantry. This, from the website My NewContinue reading “Sweet and Spicy Lentil Salad”

Kale: It’s What’s for Dinner

It is kale season in our garden. I mean big time. We often have a little stand that grows throughout the fall and might stay strong in a mild winter. But spring is when the kale takes off. Which, of course, means it’s kale season at our table. This is not a beloved season atContinue reading “Kale: It’s What’s for Dinner”

Surprisingly Good Corn Soufflé

I don’t cook a lot with corn because mostly we just boil it ever-so-gently and gnaw it off the cob. Sometimes I’ll toss some into salsa or stir a cup of kernels into cornbread, but my need for corn recipes is, in general, pretty slight. Recently, though, I was staring down a bag of corn I’d blanchedContinue reading “Surprisingly Good Corn Soufflé”