About a week of contemplating results in a beautiful bowl of soup with a velvety texture and a flavor that brings together the essence of fall. Featuring parsnips and pears and highlighted with nutmeg-crusted goat cheese, it's a fantastic soup course option for your holiday entertaining or a comforting lunch alongside a grilled cheese sandwich. Bring on the snow -- this soup will keep you warm!
The final installment in our ode to slow cookers brings us to something crockpots are great for: making soup. This time around, everything from potatoes to dried beans to kale find their way into a creamy soup that's the epitome of the chilly season before us.
The end of the gardening season brings with it a rush of fresh fruits and vegetables that want to be used before they go bad. That means a lot of preserving, but also lots of fresh foods to be enjoyed while they can. So I leave you for the week with a fun, spicy appetizer (or light meal) that takes advantage of tomatillos, jalapeño peppers, greens, and onions.
As days grow colder and morning walks are greeted with showers of falling leaves, nothing hits the spot quite like a bowl of soup. So that's what's on the menu today, in spades. My ultimate autumn menu involves a bowl of creamy potato-leek soup that's been sprinkled with grated sharp cheese and crumbled bacon with a bit of crusty bread alongside. Add a glass of chilled white wine and I'm welcome fall with open arms.
With food prices rising, thoughts of affording sustainable, local food can leave you worrying. But if you follow some of these simple tips, you can save money, without having to abandon your ethical values and new sustainable leanings!
Tomato season is in full swing and that means taking a little time to find great ways to showcase them fresh from the vine in everything from salads to sandwiches without sacrificing the taste of summer that's held in every bite.
As Independence Day draws nearer and summer entertaining begins to become commonplace, it seems like a good time to look at ways to incorporate those patriotic colors of red, white, and blue into your menu without turning to desserts, where that color scheme is easily replicable. Instead, why not showcase them in a fun summer salad featuring incredibly fresh seasonal produce?
Those that have the opportunity to enjoy fresh produce by way of a community sponsored agriculture share (or regular trips to your local farmers' market) know that now is the time when things really start to become truly breath-taking in the kitchen. Beautiful salads, tender rhubarb crisps, and stir-fries to make anyone drool become common on tables that are fortunate enough to experience CSA joy!
The generosity of family doesn't go unappreciated as holiday hams bring about elegant dinners, simple breakfasts, and hearty chowder. This time of the year, chowder is particularly well-received, even though we're not covered in snow … yet.
Since kale is a regular addition to our bi-weekly CSA boxes, I wanted to try my hand at making kale chips. The feathery chips make a lovely snack hot out of the oven. Who knew eating leaves could be so fun and delicious?
