YOUR HEALTHY PLATE: Miso Pickles

Here is a recipe for something really wonderful and different — miso pickles! Believe it or not, we actually had every single ingredient in our kitchen! Leftover mirin from a recipe my daughter made a month ago, miso in the refrigerator always (it never goes bad!), a little sake from who knows when, and the garlic, salt and veggies as usual. So have at it! And please let me know how it turns out. Continue reading


YOUR HEALTHY PLATE: Pumpkin Chili

If you are looking for something warm, toasty and filling to make for dinner next weekend, give this pumpkin chili a try. Try to make it the previous day if possible, or maybe in the morning. If there’s time to let it simmer on a very low heat for a few hours, do so. When it’s done, just turn off the heat, let it sit for 10-15 minutes, and then serve. It is a perfect October meal-in-one, the cornmeal is already built in, and it’s rich in beans and veggies, my two favorite foods! Continue reading