Sweet Potato Tacos

My latest fave-est are these sweet potato tacos.  I first made them for a class I did for Share Our Strength called “Cooking Matters,” a program for low-income folks who just want to learn how to cook and eat healthy on a budget (which applies to anyone, really.)  The whole class got so excited about this recipe, and since I always have sweet potatoes on hand, it has become a regular entree in our home, too.

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Leek and Fennel Risotto

One of the many advantages to living in Northern California, is having access to a wide variety of produce based on the seasons. I mean, that’s what we’re here for, right?  Farm fresh, flavorful, colorful, and uber nutritious. This past week at the farmers’ market I was hard pressed not to buy everything in sight but I settled on fennel and leeks which made for a lovely risotto.

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Sauteed Radishes

I just harvested the last of my radishes to make room for my next crop of beets.  This winter proved pretty challenging for growing baby vegetables, but remember, I’m a newbie gardener so that could be said for just about anything;-)  Click to continue reading »

Curried Onion Bisque with Ghee

It’s still very much soup season…of course, depending on what’s in it, I guess you could say that all year long.  Onions have made it into just about every dish here lately, with the exception of muffins;-)  I bought a few pounds of yellow onions at the farmers’ market and thought I’d create a pot of soup with other warming spices. Click to continue reading »

Green Celebration!

Today the color green reaches beyond the hills into our clothes and onto our plates.  I thought I’d dig into the archives to support the celebration whether on St. Patrick’s Day or into spring which is just around the corner…

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Lemon Curd

I hit the trifecta this week!  Two friends indulged me with fresh eggs from their chickens; my shipment of ghee arrived; and I received a large shopping bag full of Meyer lemons.  The citrus crops seem to be a bit late in ripening this year (from the cool growing season)…but after hanging on the tree for an extended period of time, these lemons were screaming to perform in a homemade batch of lemon curd…

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Shepherd’s Sweet Potato Pie

Don’t touch that dial!  Those colors are for real – no enhancement necessary.  Not only is the dish gorgeous (in a child-like finger painting way), I do believe it has overtaken my beloved beet risotto as numero uno. Shepherd’s pie made with sweet potatoes will be a new staple in this house. Click to continue reading »

Quinoa Pancakes

quinoa panc

I’m on a quinoa kick right now, which means I also have leftovers.  Quinoa is such a fabulous grain to work with – so versatile, nutritious and easy to cook.  I usually make extra to toss in a salad or cook up as porridge, but this time it went into my new favorite recipe for pancakes!

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Whole Grain & Gluten Free Bread

gf bread

For those who can consume wheat products and other forms of gluten, don’t be scared of this post.  For those who can’t, rejoice!  Either way – you all have come upon a recipe for one hearty and easy-to-make fresh baked bread…

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Daikon Radish Confetti Salad

daikon salad

There are many types of radishes and all have significant health benefits.  The Daikon radish is high on that scale.  It is also one of those vegetables that on its own doesn’t scream at you with flavor, which means it will take on the seasonings you pair with it.

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