My latest Mountain Xpress Story with lots of rhubarb recipes and rhubarb history.
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I sent out a newsletter recently and was pleasantly surprised at how many folks said they were planning to make the recipe I sent out. I event had facebook friends tag me with photos of their deviled egg salads.
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What if you really could ensure a prosperous future by eating plenty of leafy green vegetables? I am beginning to think this concept may have come from common-sense reasoning as opposed to superstition.
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Check out the link to my Mountain Xpress article all about sweet potatoes!
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In our neck of the woods we can get a little taste of tropical flavor with the miraculous Paw paw. These strange looking fruits, native to the eastern United States, grow on trees and are the largest edible fruit indigenous to this area. Not only do they survive, but they thrive without much care, growing just as well in the shade as the sun
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Birthdays don’t always arrive when you feel like celebrating. Life can be hectic, stressful, chaotic, and downright tragic. But I contend birthdays should always be celebrated, even in the midst of life’s roar. Taking time to be with dear ones to appreciate their birth, is good for the soul.
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I have a friend (identity not revealed) who hides the leftovers in the back of the fridge when she makes this pie. It’s so easy to make that I don’t bother hiding the leftovers I just make more. It’s a great entrée to serve if you have a gluten-free friend, because it’s gluten-free without trying too hard.
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I always want more muscles and mussels. I go about getting them in different ways but always want more of both. I like to ride my bike, run, and do hard core garden workouts for the first kind of muscle. The second kind of mussel is much much easier to enjoy. They look like elongated clams or small smooth oysters, but the mussel is not something you see on menus in this country all that often.
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I joined the Mushroom Club partly to learn about mushrooms, and partly to hang out with cool people who geek out on mushrooms. With great anticipation I signed up for my first foray hunting for the elusive Morel.
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I’d like to make the case for Stand-Up Dinner. Not all the time, or even very often, but every once in a while it makes sense to eat while standing. Cider making evenings are just such an occasion in our household.
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Any spring mix will do for this salad but if you are a gardener and have fresh greens in the yard pick a mixture of baby kale, arugula, spinach, and pea shoots for a great flavor combo. Despite its name the dressing does not require homegrown herbs. As a matter of fact, you don't have to use herbs at all.
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This stew is hearty yet manages to feel light at the same time. It is chock full of veggies, but it doesn't take lots of time to prepare. I like to serve it with our french bread brushed with a little garlic butter and an arugula apple salad for a fantastic fall supper.
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Pumpkin in my chili was inspired by Jeff Armstrong, a long-time baker and friend at West End. He kept telling me that his family put pumpkin in their vegetarian chili. I thought it sounded strange at first, but the more I imagined what the flavors and textures would be like together the more I wanted to try it. It is delicious!
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This salad is great for a light spring supper and it is a pot-luck crowd pleaser. Feel free to adjust the spiciness of this dish by cutting back (or ramping up!) on the sriracha sauce.
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