Asparagus and Greens Soup

As I write this in late spring/early summer, we have spring onions growing tall in one corner of the garden, our second planting of spinach is thriving, and our stand of kale is pretty as a picture. The asparagus is long-gone, but I can find some at my farmers market. I have a few jarsContinue reading “Asparagus and Greens Soup”

Savory Spring Dutch Baby

I was reminded recently of a certain airy, eggy deliciousness called a Dutch baby or German pancake. When I realized it could be the start of a dinner that featured eggs and leafy greens, I knew this was the meal for this height-of-spring moment. I’ve made it several times lately — with arugula, kale, spinachContinue reading “Savory Spring Dutch Baby”

Harvest Vegetable Soup

In times of struggle, anxiety, illness, there is no better balm than soup. It is literally a healing food. It’s also a comfort. It’s unfussy. It can be made quickly, easily, cheaply. This soup, in particular, lends itself to adaptation. Toss in a little of this. Add a little of that. Which makes it well-suitedContinue reading “Harvest Vegetable Soup”

Beet and Black Bean Burgers

When your kids are begging you to make veggie burgers from nutritional powerhouses like beets and black beans, you know you’ve landed on a keeper of a recipe. I have made tofu burgers and grain burgers, bought frozen veggie patties from the grocery store and certainly ordered my share of non-meat restaurant burgers over theContinue reading “Beet and Black Bean Burgers”

Herby Orzo

I’ve made my share of risotto and herby pasta over the years, but this winter I fell in love with a new earth-y, broth-y, rice-like pasta dish that has the potential to taste even better as the first fresh herbs of spring shoot up and I’m looking for ways to eat them. I can’t say enough aboutContinue reading “Herby Orzo”

End-of-Season Cilantro Pesto

Like so many of my recipes, this one begins in the garden. First came an incredible stand of cilantro, the best we’ve ever grown, still going strong in October. Predictions of a frost sent me scrambling to snip and save and give away. I just couldn’t let this gorgeous green go to waste. But IContinue reading “End-of-Season Cilantro Pesto”

Arugula Strawberry Spring Rolls

I began making spring rolls years ago when my garden was giving me more lettuce than my family could possibly devour. Spring rolls turned out to be a lovely way to shake up the everyday salad. My go-to recipe has always been these Vegetarian Spring Rolls. With their pan-fried tofu and Asian Peanut Sauce, theyContinue reading “Arugula Strawberry Spring Rolls”

Linguine with Garden Herbs and Clams

We are seafood fans in our house, but we are also well-aware of how fragile the edible ocean is these days. For more than a decade, I’ve been referring to my Monterrey Bay Aquarium Seafood Watch Guide to help me find environmentally friendly seafood. In the past several years, as eating local has become my guiding principal,Continue reading “Linguine with Garden Herbs and Clams”

Easier Than Quiche Quinoa Egg Bake

For my Spring class at The Roanoke Natural Foods Co-op, I knew I wanted to cook with eggs and spinach. When I found this recipe that made a quiche-like dish with a simple quinoa crust, I knew I had to try it. I ended up bringing two versions to the table. The original recipe from WholeContinue reading “Easier Than Quiche Quinoa Egg Bake”

Tomato-topped Quiche

I’ve written before about the quiche tug-of-war in our house between me, the veggie-lover, and my kids, the carnivores. But since what’s growing in the garden often determines what lands on our table, this week our quiche is heirloom tomato-topped and flecked with basil and chives. I threw my favorite quiche cheese, Swiss, in for good measure.Continue reading “Tomato-topped Quiche”