Recipes

These island-spiced sweet potato fries provide the perfect accompaniment to grilled pineapple and black bean burgers, at summer picnics or grill-outs!

Do you love tangy, spicy, mustardy, vinegary, pucker-your-mouth food? If so, you’ve gotta’ try pickled mustard seeds. Here’s a recipe to make them at home.

Around the beginning of August, there is a literal red-shift at farmers markets, as brightly colored tomatoes, apples, and beets roll in. The deeply colored fruits and vegetables are beautiful to behold and delicious in a summer beet salad recipe. . . but that’s not all!

I love a good noodle dish, so when the folks at Jovial sent me their whole grain pasta made with Einkorn wheat to try out, I couldn’t wait to cook it up!

Going vegan is easy; but finding fair-trade dairy free chocolate chips at a reasonable price can be challenging! Not only do manufacturers like to sneak in the ol’ cow juice, but many chocolate companies just LOVE exploiting child slavery — which I strongly prefer not to support, thankyouverymuch. Since both vegan and fair trade factors are important to me, and since I don’t have an unlimited fund for building up my chocolate chip pantry shelf, I tinkered up this recipe for cruelty-free dairy-free fair-trade nom. Enjoy!

As a child, I often wondered what sort of monstrous creature would lay a huge, purple-black egg, for surely the eggplant was named after such an egg laid by such a creature. Imagine my relief, tinged with disappointment, when I eventually learned that the first eggplants, grown in China, were small, ivory, and egg-shaped, with a delicate pearly skin–just like an ordinary egg. Learn a bit about the noble eggplant and check out our tasty Asian eggplant recipe!

When I go out on hot summer days, I often trade my bottle of water for a cool cucumber–or two, or three. The clean flavor and crunch make cucumbers much more satisfying and thirst quenching, not to mention more nutritious, than plain old water–or even newfangled Vitaminwater. Check out these fun facts about cucumbers and our Asian Cucumber Salad recipe!

Summer wouldn’t be summer without tea in the garden. Think cucumber sandwiches, home-baked biscuits, a Victoria sponge oozing strawberry jam and, of course, feather-light scones. As a change from the usual lemon curd, try this grapefruit version.

Is breakfast a tough meal to conquer? If so, try this simple technique for a nutritious, delicious breakfast for one. (It also helps you reduce food waste!)

Kale: I love it so much! I like it steamed, sautéed, dried into chips, and pretty much every other way you can prepare it. But my very favorite thing to do with it is to give it a little back-rub! It has come to my attention that far too many people in the world don’t know about the wonders of massaged kale. This is a terrible state of affairs, and must be rectified! With just a minute or two of effort, you can easily transform that healthy CSA or farmer’s market kale into the perfect raw salad green. Don’t cheat yourself: read on, and prepare to get hooked on kale!

Rubbed Kale mixed with Butternut Squash is a healthy vegetarian dish that is very easily prepared and very healthy to eat!

When I couldn’t find crème fraîche in my grocery store for a new dish I wanted to try, I searched for a crème fraîche recipe, et voila! I made my own.

This dish was very simple to prepare, as it involve only cooking the ground meat, chopping and sautéing the Brussels sprouts, and combing both elements together with simple spices and, if you so desire, perfectly aged goat cheese. And there is always a desire for cheese.