Here’s hoping your garden is bursting with tomatoes and zucchini and green beans, cucumbers and peppers and melons. Maybe you’ve dug some potatoes. Or headed to a local farm to pick blueberries. Or stocked up at your farmers market, bringing home enough sweet corn to roast on the grill today, as well as cut offContinue reading “Happy Summer!”
Tag Archives: cooking class
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”
Local for Lunch: Welcoming Spring
Salads took center stage for my Spring class at The Roanoke Co-op. We built salads filled with grains and proteins, interesting textures and flavors — and as much local as I could muster. We topped them with a choice of Ginger Sesame Dressing or Poppy Seed Dressing. Then we paired all those leafy greens with aContinue reading “Local for Lunch: Welcoming Spring”
Black Bean Sweet Potato Soup
I have several black bean soup recipes that have floated into my kitchen over the years. Some with a splash of orange juice, others with a bit of pork stirred in. I like the chunks of sweet potato in this version — and using my Homemade Taco Seasoning, which is always at the ready inContinue reading “Black Bean Sweet Potato Soup”
Carrot Ginger Soup
This soup couldn’t be easier to make. Sauté a few veggies, then purée it all. But it’s so delicious. And who can’t use a major shot of vitamin A in January? It’s very easy to make a vegan version of this. It’s naturally gluten-free. This was the soup that my cooking class really gobbled up.Continue reading “Carrot Ginger Soup”
Soup’s On
There’s no mystery as to why we eat soup in January. It warms us from the inside. It provides nutrients our bodies need now more than ever (when days are darker, outside exercise is harder and little fresh is growing in the ground). Soups are simple to make and even create cozy in our homes fromContinue reading “Soup’s On”
How to Eat More Local Food
Last Saturday, I gathered my dishes and marched my way to the teaching kitchen at the Roanoke Natural Foods Co-op in my home town. I spread out my Thai Butternut Squash Soup and my Beautiful Beet Salad, my Pumpkin Cornbread Muffins, Blue Cheese Herb Spread and Apple Honey Cake. Plus I brought locally harvested MaitakeContinue reading “How to Eat More Local Food”
Flavors of Fall
As I’ve been preparing to teach my class on cooking fall fruits and vegetables at the Roanoke Natural Foods Co-op this weekend, I can’t help but contemplate: What is it about fall’s flavors that make us swoon so? Is it the brief time they’re in the spotlight? The nostalgia that comes withContinue reading “Flavors of Fall”