AWE = Art, Wellbeing and Edibles.
Another salad from Pascale Beale who I had the pleasure of meeting and experiencing her cooking class last fall. This seemed like a good salad for the season as plums are beginning to roll in and at least some greens are holding their own. …
In the Upper Midwest of this hemisphere we’ve had a lovely reprieve with mild temperatures this week, but the mercury will be rising soon and we know many of you south of us are scorching. Time for a little refreshing break. This is an …
Avocados are nearly a perfect food. They’re creamy, tasty, filled with nutrients and healthy fats, rich in omega-3’s, and they go with so many different kinds of dishes both sweet and savory. Lately we’ve been eating them with a spoon out of the …
Nothing like trying out new recipes on a few hundred people… There was a request for plantains at a large graduation party a couple of weeks ago. I’ve made simple chips before by slicing the starchy fruit and either frying or baking the …
My little Sweet Bean. A few weeks ago a friend asked if I would concoct a hummus out of local ingredients for a celebration at the Farmer’s Market. They wanted to serve hummus in lettuce leaves which is a traditional Iranian dish of spring, …
photo by Roy Hampton It has been so fun going through my father’s photos of our times in Mexico. Good memories of a slower life, and my oh my we all looked so young. This is a print of two nopales (prickly pear cactus) growing …
Red Lentils—one of the most colorful legumes around. They’re nutritious, delicious and they cook fast if you need some quick protein in a meal. Check out World’s Healthiest Foods for an afternoon read on these adorable orange delights. They’re best if rinsed numerous times …
I’m a little under the weather today so have been enjoying numerous cups of this delicious and potent elixir. When we think of turmeric we probably think of curry and the golden-orange brilliance it brings to many dishes. This remarkable root has a bitter side …
photo by Coleen Sullins This is our cute little neighbor having lunch at the ABR Rock Fence Cabin, a red squirrel who hung out atop the stack of firewood to better peek in our window. Here he was eating his own snack…but he was also …
This was another hearty soup from the deli days. The cinnamon and clove really help build the layers of flavor, not to mention they smell heavenly while simmering. The ingredients and flavors are of a Mexican móle or adobo with the cocoa, oregano and clove. We …
I was introduced to this dish by my friend Kristen years ago when she created it as a special for the deli. She made it with peanut butter, served it room temperature and it was a favorite of the clientele. Dan Dan Mien, or ‘peddler’s noodles’, of …
Apple Cider Syrup was the first recipe posted on this site and it seemed like time to give it another round. Last weekend I was one of the guest demo chefs for the local foods extravaganza “FEAST” in Rochester, Minnesota and the obvious item for …
Is this not one of the most beautiful of Maple Syrup images? Crystalline and glittery, maybe I could wear it as a necklace. Bees would like me. This crystal sat around for many weeks waiting for me to take a photo and it remained …
Definitely one of the Star Trek outer space variety of vegetables. Tiny cabbage-like heads on stalks, these at the Farmers Market have had their giant leaves removed. Usually Brussel sprouts are harvested after a frost which sweetens these cruciferous buddies. Years when I have grown them …
There is something about the slow cook that sweetens everyone. Roasted garlic becomes less sharp, deeper, sweeter, and in some ways more powerful of a flavor in dishes— a more enduring flavor. Roasting is also a way you can preserve garlic to extend its life. Maybe …
If I called this ice cream you wouldn’t even want to try it because you don’t have an ice cream maker or churn. It’s too thick to be called a smoothie. Whatever the name might be, here it is and it’s tasty as-is or could …
Za’atar is a delicious and versatile condiment originating in the fertile crescent of the Middle East. It generally is made from oregano, sesame seeds and salt, and variations may include other herbs like sumac, savory, cumin, coriander, fennel or caraway. Like so many regional condiments or sauces, …
Is ‘herb’ a verb? It is now. I was recently asked to provide some desserts for a party in late September, a request I usually decline because I’m not baking-inclined, but they wanted the entire event to be gluten free so my empathetic …
First a little blast of color from local edible flowers. These are a pile of late summer flowers grown by my friends at Canoe Creek Produce that I used as garnish on salads and an appetizer for a wedding a couple of weeks ago. I …
It’s kind of a chutney, kind of a móle, kind of a ketchup…don’t let the label inhibit you. It’s tasty and it goes well with warm things, that’s the most important thing to remember. Anchos are dried Poblano peppers. They generally have only the …