Red Beans and Rice

Roughly once a week, we eat Latin at our house: tacos or quesadillas, enchiladas, pork with spicy rubs. Although the red rice and beans of New Orleans — the version that most readily comes to mind — is not strictly Latin, rice and beans is a staple eaten throughout Latin America. We often serve itContinue reading “Red Beans and Rice”

Build Your Own Grain Bowl

Think of a Grain Bowl as a dinner jigsaw puzzle, where you can put the pieces together any way you like, as long as you follow a few simple guidelines. A Grain Bowl is a bowl filled with one part grain, one part greens, one part protein. Top that layer with veggies (they can be grilled,Continue reading “Build Your Own Grain Bowl”

Perfect Pumpkin Pancakes

I roast and purée and then freeze a handful of farmers market pumpkins every year. I love having the big, beautiful white and golden and green squash around to decorate with in the fall and then, once we’ve moved on to evergreens and holly, it’s time to really enjoy these gifts from the ground. TheyContinue reading “Perfect Pumpkin Pancakes”

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”

Carrot and Cranberry Stuffed Acorn Squash

All fall long and well into the winter, produce from the amazing squash family is abundant in gardens and grocery stores, food stands and farmers markets. Beside the best-known pumpkins and butternut squash, there are cushaws and delicatas, acorn squash and spaghetti squash, Hubbard and Kabocha — all slightly different in taste and texture andContinue reading “Carrot and Cranberry Stuffed Acorn Squash”

Sweet Potato Hash

A little sweet, a little heat, with an egg on top. Oh yeah. This recipe is flavorful and filling. Serve it as a side to some pan fried pork chops or heap it on your plate with a slice of toast and a dish of homemade applesauce. In the fall of the year, after theContinue reading “Sweet Potato Hash”

Warm You Up Chili

I once won a neighborhood Chili Cook-Off with my vegetarian chili recipe, which mixes bulgar wheat with the typical kidney beans and tomatoes to give a chewy, filling feel. These days I’m cooking with meat and chili is a great one-pot meal that can feed a crowd, but I’ve struggled to find a recipe I was happy with. SoContinue reading “Warm You Up Chili”

Pesto Cheese Straws

This was a banner year for the basil in our garden, so of course I set out to make as much pesto as I could. But while my food processor whirred and whirred week after week, I began to wonder about the different ways to eat all this green goodness. Yes, we mix it withContinue reading “Pesto Cheese Straws”

Asian Peanut Sauce

  When I first began making this sauce, there was no way my toddlers were going to embrace it or the veggies I usually serve it with. But as they’ve grown bigger and less picky, this has become a go-to in our house. The peanut butter is a familiar flavor and the red pepper flakesContinue reading “Asian Peanut Sauce”