The lovage at our house is almost as high as an elephant’s eye! Okay, maybe not. But it’s almost as high as MY eye! Which means that while it was quite delicately flavored a few weeks ago, and very appropriate for salads, now its strong celery taste is making it a better choice for stir fries and soups. Continue reading
Category Archives: Recipes
YOUR HEALTHY PLATE: Brownies To Crow About
If you are trying to figure out what to bring to the Memorial Day Picnic that’s coming up, you may want to give some consideration to putting these amazing brownies on the menu. In fact, you’ll probably want to do a dry run and make a practice batch beforehand, just to make sure they come out the way you’re hoping. Yes, that’s probably what you’ll want to do! Continue reading
YOUR HEALTHY PLATE: Garlic Asparagus with Lime
If it’s spring, it’s asparagus time. Unless your hens got into the asparagus bed at the end of last summer and dug it all up, like happy pigs. In which case it is still asparagus time, but — this year — at the supermarket. And it is back to the drawing board for your own asparagus bed, which took the requisite three years to mature and was started in 2012. Which would have made this year number four. Just saying. Continue reading
YOUR HEALTHY PLATE: Ginger Snaps & Macaroons
Ever since I got those nut milk bags and started making my own coconut milk a few months ago, there has been a never ending supply of coconut flour, which we’ve been using to make cookies, apple crisp, pudding, and, now, macaroons. If you don’t happen to have a high-speed blender, nut milk bag, and dehydrator, then no worries. Just go to town and buy some coconut flour (or vice versa)! Continue reading
YOUR HEALTHY PLATE: Spring Greens & Grains
This is one of those recipes that gives you a chance to feature whatever grain you feel like eating today, whatever greens are in season, and whatever other vegetables you are in the mood to sautè. Take a deep breath, saunter through the kitchen to see what’s there, and then gather your goodies and start to chop. If you get everything ready early in the day, you can throw this together pretty quickly. And if you make the grains ahead of time, you’ll feel like a real pro when everything comes together in just minutes! Continue reading
YOUR HEALTHY PLATE: Salad meets Pad Thai
There is a strong possibility that I could live on this. Continue reading
YOUR HEALTHY PLATE: Pignolas (Pine Nuts) & Greens
This is a perfect, perfect recipe for this time of year: Celebrate your greens! Celebrate your family! Okay, just celebrate! Continue reading
YOUR HEALTHY PLATE: Passover Quinoa Pilaf
Last week I received a request for ideas about what to make during Passover. I knew I had to come up with something wonderful, so here’s a very special little recipe just for you, Nancy! Continue reading
YOUR HEALTHY PLATE: Black-Bean Quinoa Salad
Take this fresh, crunchy crock of BIG FLAVOR to a spring potluck, or serve it to friends at a celebratory luncheon, or pack a bowl for lunch at work, or fill up a large, colorful pottery bowl for the middle of the dinner table, along with a big bowl of tomato soup. Yes, it has a lot of ingredients, but that’s how you make the magic. You cannot go wrong with quinoa, and you cannot go wrong with this meal-in-one. I’m also sure you’ll be glad to know that it will keep in the fridge for a few days. You can make it as simply (canned beans, quinoa pre-made, store-bought lime juice) or as involved (heirloom beans, red quinoa, organic limes) as you like. It’ll be delicious either way — promise! Continue reading
YOUR HEALTHY PLATE: Deep-Dish Greens with a Millet-Amaranth Crust
Looking for something to do with those collards?! Still trying to figure out what to do with that millet you bought in a weak moment a few months ago already? This is what you’ve been waiting for! What I love most about this beautiful recipe is the unusual and complementary pairing of greens and grains to highlight their different tastes and textures. Once you get the hang of it, you may even want to try it with other grains, like polenta (corn) or brown rice. Don’t skimp on the stock — water just doesn’t give it as much flavor. Continue reading