Eat – Drink – Both
My posts are for educational purposes and should not be considered nutrition therapy or medical advice/care. This content is general information and is not intended to treat or diagnose. I have no affiliations or disclosures. Links to information and products are based solely on my opinion and/or use.
Pakoras
Indian spiced vegetable fritters. The perfect recipe for transitioning seasons. As we slowly roll from spring into summer, the kale and radishes are still coming in strong. I love these dipped in just about any sauce, but they go great with tamarind chutney, hummus, lemon tahini dressing, or the included recipe for mint yogurt sauce.…
Tahini lemon goddess style dressing
This recipe features wild onions grown on our farm! With rising grocery costs, sometimes it makes sense to produce your own version of pantry staples. There’s pretty much only one kind of dressing that I like, which around these parts is over $5 a bottle… and I’ve never met a dressing that I liked that…
Seasoning Cast Iron Wedge Pan
Before getting into the nitty gritty, I’d like to take this moment for a small public service announcement to remind y’all that you can eat legumes, greens, and whole grains any day of the year, not just January 1st. Protein, fiber, calcium, iron, and a whole swathe of other vitamins and minerals are needed daily!…
Duck Fried Rice
Tis the season to use up those leftovers. Lucky for me, I have this space as a personal, online recipe book. Our Fall Feast was a bit toned down this year, what with fixing up a 90 year old house and planning how to plant two rolling, hilly acres (plus gully) – chickens and sweatpants,…
Squash Season + the best way to freeze pumpkin puree
Late autumn, time to hunker down and store some vitamin A! Pumpkin and winter squash season is well underway, and I don’t know about you, but we are up to our elbows in fleshy orange goodness. It started with a Halloween carving session, tempered by a current lack of compost pile and desire to cut…
Curry Chicken Salad
A nice fridge and pantry clearing staple. Some people like eating warm things when it is cold and cold things when it is warm, but I believe the sweet, warming spices in this dish, though served cold, let it straddle the line for an any weather meal. Ingredients (makes 6 servings): 2 boneless, skinless chicken…
Zone 10a Gardening
It’s like not riding a bicycle for 10 years and deciding today is going to be the day! Except the only passage of time was a three hour plane ride, 45 minute drive and here we are. Gardening anew. Five full USDA hardiness zones warmer. My first foray into growing my own food was in…
Local is Now
Spring is barely here in southeastern Michigan. The snow drops have just finished blooming, with a new flurry of narcissus and tulips taking their place. The grass is trying its best to eke out an existence and the trees are beginning to bud. But this bleak, brownish, massive temperature swing time of year doesn’t mean…
Pink Coleslaw
This is the first, but certainly not the last, of my odes to cruciferous vegetables. Part love note to cabbage (Brassica oleracea), a bit of food science and experimentation, and sort of a recipe. Cabbage nutrition: 100 g (a heaping cup chopped) of cabbage will put you back 25 calories, mainly from carbohydrates including an…
Stuffed Acorn Squash
Elevating a tried and true cold weather meal, the following recipe for Teriyaki Tofu Stuffed Acorn Squash will give you the opportunity to learn new skills, practice techniques, and master a new sauce for your arsenal. Teriyaki Sauce – this will keep, unadulterated, for up to three months in the fridge. soy sauce – any…
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Eat - Drink - Both 