Tag Archives | herbs

White Bean Soup with Rosemary

Yield: 4-6 servings This creamy soup relies on pureeing cannellini beans for its velvety texture – not heavy cream. If you use dried beans, measure 1.5 cups beans, soak them in plenty of water for about 3 hours, rinse, drain, and then simmer the soup in Step 4 for about 90 minutes, or until the beans are tender.  If […]

Continue Reading 0

Navigating the Farmers’ Market

I have friends who like the idea of the farmers’ market but are paralyzed by the thought of actually purchasing produce and cooking with it. Either that, or, they go crazy buying produce at the farmers’ market, get it home, look at it and think – “uh-oh, what now?” For helpful guidelines and tips on how to make the most of your next visit to the farmers’ market, read more…

Continue Reading 0

Bulgur Pilaf with Roasted Squash and Mint

Yield: 4 servings Warm spices such as cumin, chili powder, cinnamon, and star anise give this dish a delightful scent. You can make this recipe on its own, or better yet, make the bulgur and use it for Bulgur Raisin Muffins AND this recipe, in which case, you’d start at Step 2. Ingredients: 2 cups water 1 tablespoon coconut oil 1 […]

Continue Reading 0

Fresh Herb, Grapefruit, and Fennel Salad

Yield: 6 servings This salad, simply dressed, makes for a wonderfully fresh addition to any winter meal. Ingredients: 1 large ruby-red grapefruit or 3 blood oranges 2 small fresh fennel bulbs, trimmed, halved vertically, sliced paper-thin 1 cup fresh Italian parsley leaves 1/4 cup fresh mint leaves Extra-virgin olive oil Sea salt flakes Procedure: Cut […]

Continue Reading 0

Apple Pear Slaw

Yield: 4 small servings This salad does not keep well, so make and serve it immediately. Prepare the dressing, mint and blueberries first. Then grate the apples and pears, toss them with remaining ingredients, and enjoy. The easiest way to make ginger juice is to grate fresh ginger, skin and all, on a box grater. Squeeze the pulp to […]

Continue Reading 0

Watermelon + Tomato Salad

Yield: 4 servings This salad is simple, refreshing, delicious – and sophisticated. It makes for a great great starter, or side dish for grilled meats. If you don’t have sea salt (it’s worth it – give it a try!), you can substitute kosher salt, or use 1/4 teaspoon table salt. Ingredients: 4 cups cubed watermelon 2 cups yellow heirloom tomato, […]

Continue Reading 5

Cannellini Bean Dip with Rosemary

Yield: 1 1/2 cups The combination of fresh orange juice and rosemary backing the creamy texture of the beans is really tasty – and a little different. If you use canned beans for this, you will need 1 can. Rinse and drain them first. Serve this dip with crudités, crackers, or toasted pita. It also […]

Continue Reading 0

Caroline’s Fruit Crisp

Yield: 1 9-inch fruit crisp My friend Caroline gave me this recipe many, many moons ago. I have used it with a variety of fruit including peaches, apples, and a combo of nectarines and blueberries. Served with a scoop of vanilla ice cream, this is one of my all time favorite desserts.  The original recipe calls […]

Continue Reading 0

Tabouli

Yield: 4 servings This makes good use of quinoa or bulgur – you can use either one. I’m on a quinoa kick lately, so that’s what I’ve used here.  This is one of my favorite grain salads. Ingredients: 1 cup quinoa ¼ cup lemon juice (about 2 lemons) ¼ cup olive oil ½ teaspoon salt 2 […]

Continue Reading 0

Design by Likoma with WOO on WP