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”

Roasted Winter Veggies

Sweet potatoes or butternut squash; parsnips or carrots; onions, peppers, even cabbage. Whatever winter veggies you have on hand, toss them into the pan with a splash of olive oil and these Latin-inspired spices. Your cold winter night just got warmer. Serves 4-6 Ingredients 1 tsp. ancho chili powder 1 1/2 tsp. fine sea salt 1 tsp. freshlyContinue reading “Roasted Winter Veggies”

Mediterranean Buddha Bowl

I am so loving the flexible, tasty, nutritious meal concept that is the Buddha Bowl. I can think of so many yummy permutations: Mexican (cilantro-topped kidney beans and brown rice), Southern (grits and collard greens, with bacon and black-eyed peas), Indian, Thai, Korean. I’ll stop. But the one I stirred up for my Daytime Blue RidgeContinue reading “Mediterranean Buddha Bowl”

Build Your Own Buddha Bowl

It’s February and in my neck of the woods the weather can be fickle. One day nearly 70, the next day in the 40s. Which makes getting dressed — and cooking dinner — something of a challenge. Soups are still essential. Comfort food is yet calling my name. But right about now I am craving real, whole, healthy dishes.Continue reading “Build Your Own Buddha Bowl”

Vegetarian Chili

Since I posted my Warm You Up Chili recipe, I’ve had several requests for the Chili-Cookoff-winning vegetarian version I mentioned. I made a batch of Vegetarian Chili this weekend — it was drizzly and gray and chili was just what the day ordered. It worked its magic as usual — filling the house with the satisfying smells of cuminContinue reading “Vegetarian Chili”

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”

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”

Baba Ganoush

I’m realizing as I compile this online recipe collection that I owe so many of my favorite recipes to my garden. If I’d never grown tomatillos or okra or sun chokes, I would have likely never cooked with them. And even if I had picked up a few at the farmers market and made myContinue reading “Baba Ganoush”