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”

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”

Okra Gumbo

On a cold winter day, nothing warms quite like gumbo. And in the heat of summer, gumbo is a great way to stir together so many flavors at their peak of ripeness — tomatoes, peppers, and of course, okra. We had such a bumper crop of okra last summer that I blanched and froze some forContinue reading “Okra Gumbo”

Chocolate Zucchini Cake

In a good summer, we grow zucchini, lots of zucchini. I love it baked into breaded rounds, diced and added to pasta or other veggie dishes, fried by the panful. But what I end up doing with most of what our garden grows is shredding the zucchini, tucking it into ziplocks stored in the deepContinue reading “Chocolate Zucchini Cake”

Strawberry Balsamic Jam

I make and can strawberry jam most years. It’s a great way to preserve berries that all ripen at once. We eat the jam on peanut butter sandwiches, in jam bar cookies and sometimes just straight from the jar. We also give it as gifts. This year, for my first batch, I used my friend Laura Latham’sContinue reading “Strawberry Balsamic Jam”

Bulldog Tofu

This recipe, like so many of my favorites, is really a framework to support a meal of creativity and whim. It’s different each time I make it, depending on what’s growing in the garden or what I can pull from the freezer. It was passed along to me by a friend who got it from aContinue reading “Bulldog Tofu”

Jam Bars

These have to be one of my most requested cookies — and one of my healthiest dessert recipes. Made from our homemade jam, oats and whole wheat pastry flour, they boast protein and fruit and not so much sugar. But my kids don’t care about that. They like them for their buttery, naturally sweet taste.Continue reading “Jam Bars”

Creamy Coleslaw

Every time I set out to make coleslaw, I end up reinventing my recipe. Not because I want to so much as that I don’t have a recipe I love, so I am forever pulling one offline or out of a cookbook, making it mine for the night and then not writing it down. There is, ofContinue reading “Creamy Coleslaw”