Super Simple Roasted Vegetables

Eating local means embracing root vegetables, especially in the winter — and on into spring. That’s hard for some folks, I know. To me, roasting the roots brings out their best flavor — and makes for a pretty simple meal. My go-to roasted veggie recipe includes winter greens and nice dash of cayenne and turmeric.Continue reading “Super Simple Roasted Vegetables”

Fermented Carrots, Three Ways

Fermented food is getting its due these days, with more and more research showing the health benefits of eating probiotic and lacto-fermented foods. What does that mean, exactly? Well, that all your parents’ worries about keeping the food in the fridge and making sure mold never made an appearance in the kitchen were a miteContinue reading “Fermented Carrots, Three Ways”

Quinoa and Brown Rice Baked Apples

  Baked apples have always been a fun way to eat dessert. Each eater has her own contained serving filled with warm, oozing deliciousness. Why, I wondered, can’t we do the same with dinner? There are a few recipes out there, mostly stuffing an apple shell with onions and sausage and sage. But I wasContinue reading “Quinoa and Brown Rice Baked Apples”

Rosemary Roasted Chestnuts

  I spent much of my fall scoring and peeling, cooking and tasting the once-beloved and now nearly forgotten chestnut. I wrote about my journey from chestnut ambivalence to embrace here and then I took my recipes on the road to my local TV daytime show, Daytime Blue Ridge. The upshot is: Do try this at home.Continue reading “Rosemary Roasted Chestnuts”