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Favorites August 2015

August 26th, 2015 2 Comments

    “A single, ordinary person still can make a difference – and single, ordinary people are doing precisely that every day.”                                                                                                                    — Chris

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Tomato Dill Salad

August 18th, 2015 2 Comments

    Purple lisianthus from the Canoe Creek Produce at the Farmer’s Market.  I hear they’re difficult to grow because they are slow to germinate, but it is so worth the wait.  I’ve found myself sitting and just staring at them over the last week and a half that they’ve lived on the table.           In these August days we’re so free with how we use fresh produce here in the midwest, vegetables are mounded into salads because they

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Creamy Herb Sauce with Pasta and Salmon

August 11th, 2015 1 Comment

  Fresh herbs are amazing.  A-mazing.   I’ve been putting Thai Basil in my drinking water lately, just leaving it in the glass and refilling to let it mildly steep throughout the day.  It’s such a refreshing beverage that my curiosity was aroused of the medicinal properties of basil, so off to ask the Wizard of Google with this question I went .     Anti-inflammatory and anti-depressant—and these are just are just a few of its superpowers! I then looked up all

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Avocados—another Helper

August 4th, 2015 2 Comments

  Creamy, silky AND healthy, the Alligator pear, aquacate, manzana del invierno, palta, or avocado, is one of those incredible fruits we should be getting down on our knees and giving thanks for every day. A Superstar. A Helper.   Limes and avocados are two of the main reasons I simply cannot eat only locally here in the Upper Midwest of the United States.  They are two of my favorite entities on this planet and no one I know except my friend David Cavagnaro, a

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Summer Relish

July 28th, 2015 2 Comments

  It’s amazing to eat produce when it is still warm from the sun.   These ingredients of summer that I’m finding in my garden or the Farmer’s Market—cucumbers, tomatoes, cilantro, onion—there is just nothing like fresh and connected to the vine or the soil sometime in the last 24 hours.   photo by David Cavagnaro   It’s been a busy summer of catering with back-to-back and mid-week events crammed into the first two months of summer, but this is the flip-side payback

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Yellow Pepper Pesto

July 14th, 2015 No Comments

  Colorful tasty vegetables or herbs ground into a paste…’pesto’ is a loosely used term.  The word pesto comes from the Italian word ‘pestare’ meaning to pound or crush.  Texture has such an impact on the way we perceive and taste a dish, and crushing or pureeing helps create a silky coating that adheres well to sauce-vehicles like pastas and vegetables.     This is a light and lovely spread that could be served over fish, noodles, vegetables, or chicken and has the extra bonus of being

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Celery Snack

July 7th, 2015 2 Comments

  A ridiculously simple snack it is, yet it’s been a (sometimes daily) staple for us when we need a no-grain high-protein crunch.  If you’ve ever done a cleanse-diet or a few weeks of eliminating sugars and grains and reducing carbs, you know the near-desparation that can set in as you search for something you can eat.  This provides a satisfaction that is hard to describe if you’ve never experienced that frantic hunt for foods that are not sugars or grains—it’s fast to make, fulfilling with

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Favorites June 2015

June 30th, 2015 4 Comments

  It’s late June so time for the willow weavers to converge on our town at the 2015 Willow Gathering: A North American Conference focused on the art of the Willow.  People traveled from all over the U.S. and Canada to learn weaving techniques and enjoy each other’s company.  And to eat good food.   This basket was a gift to me from one of the Danish instructors, Eva Seidenfaden, as a thank you for providing them with nourishment throughout the week.  Lucky

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Cardamom Chicken

June 23rd, 2015 No Comments

  How do you describe cardamom?  Such an curious flavor, ‘A hint of camphor, eucalyptus, and lemon’, it is one spice that does not hide—like dill, saffron and caraway you really must intend to add this flavor, it will not go quietly.  But that’s okay, because there’s no need to be quiet when you taste like cardamom.   Originating in southern India, it’s a key ingredient of garam masala and is used in many Indian dishes both sweet and savory, even in coffee.

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Salsa Verde…version 564

June 17th, 2015 No Comments

  Spending time in Mexico led me to believe that all salsa verdes included tomatillos.  But no…if you follow the latin-based language back across the ocean salsa verde looks a tad different.  Still ground into a potent green sauce, Italian and Spanish salsa verde usually involves anchovies, parsley and capers.  Garlic and lemon are a friendly addition to this mix as well.     Capers are the pickled edible flower buds of the caper bush (or Flinder Rose), though there are other seeds that can be used.  What’s

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