Sauces

Get Crabby with Jackfruit-An Appealing Appetizer

Get Crabby with Jackfruit-An Appealing Appetizer

Plant-Based Meats are Hot! We've been watching the world of non-meat "meats" expand and evolve over the last few years, with great anticipation. Whether you are excited about the possibility of stunningly realistic fakes, or could care less if they seem just like the...

Try Palapa, Filipino Flavors Make Meal Prep Easy

Try Palapa, Filipino Flavors Make Meal Prep Easy

I'll tell you up front. I've never been to the Philippines. I'm not an expert on "authentic" regional cuisine of the Philippines, if there is such a thing. But I love trying the flavors of faraway places, especially when they are perfect for adding to plant-based...

Roast Rainbow Carrots to Pour Over Wild Rice for a Colorful Meal

Roast Rainbow Carrots to Pour Over Wild Rice for a Colorful Meal

I've spent many hours of my life contemplating the phenomenal success of certain foods, and the seeming failure of others to break through. You might think, " well, oh, of course the winner is the most delicious, right?"It may in fact be a delicious food. But I fear...

Roast Your Tomatoes for Effortless Pastas and More

Roast Your Tomatoes for Effortless Pastas and More

After a summer of watchful waiting, watering, and wondering, the tomato harvest is finally here. The cherry tomatoes came first, giving us the taste we craved, as we hovered over the green tomatoes hanging heavily on the vine. Now I can stroll out to my tomato garden...

Is Evercrisp the Next Big Apple?

Is Evercrisp the Next Big Apple?

What's your favorite apple? I have been smitten with the Honeycrisp ever since that Minnesota born juggernaut took me by the tastebuds. You could divide my apple life into BH (Before Honeycrisp) and AH (After Honeycrisp.) It was that big. There have been new apples...

Kale, The Gift That Keeps on Giving, and Kale Pesto Tartines

Kale, The Gift That Keeps on Giving, and Kale Pesto Tartines

Around this time of the summer, the zucchini cartoons start appearing in the paper. Gardeners are creeping around in the dark of night, unloading zucchini on unsuspecting neighbors. My question for everyone trying to unload their zucchini is, have you ever grown kale?...

Kamut-Chickpea Naan with Banana Chutney- Whole Grain Riot of Flavor

Kamut-Chickpea Naan with Banana Chutney- Whole Grain Riot of Flavor

The ever-evolving tradition of bringing a basket of breads to the table at restaurants is often a quandary. The reason you are there is because you are hungry, so it's very easy to dig into a basket of warm rolls and ruin your appetite. On the other hand, the breads...

Tomato Jam is My Jam, the Easy Way to Savor and Save Tomatoes

Tomato Jam is My Jam, the Easy Way to Savor and Save Tomatoes

Do you ever suffer from "canning guilt?" That's when you see flats of berries and crates of tomatoes, all at peak flavor and ripeness, and think,  " I should really get some jars and lids and put up some some of this gorgeous produce, if I only had more time." And...

Raw Asparagus Salad with Summer Squash

Raw Asparagus Salad with Summer Squash

Local asparagus is in season, and it is time to celebrate those harbingers of Spring. The supple spears are tasty, with a creamy interior, a slightly funky flavor, and they are really easy to prep, if you just lop off the tips and slice the stems. If you need any more...

A Quick Recipe for Cilantro Pesto Salsa, for a Heartier Dip

A Quick Recipe for Cilantro Pesto Salsa, for a Heartier Dip

I have a confession to make. I make salsa often. It's a fallback plan on weeknights, when there are tomatoes or fruit ripening on my kitchen window sill. Chop a few tomatoes, a jalapeno, use up that half bunch of cilantro that will just go bad in the fridge. And it is...

Saving Basil for Winter, Before It’s Too Late

Saving Basil for Winter, Before It’s Too Late

Here in Minnesota we are having a cold snap. That may sound redundant; Minnesota and cold snap are basically synonymous in the minds of people who live in other parts of the country. But here we are sailing along with our summer, wearing shorts and waiting for the...

Keep it Simple With Salsa

It's September in Minnesota. It's the time of year when the shorts and sleeveless shirts are in the pile right next to the snuggly sweats and longsleeves, and a day might involve almost as many costume changes as a Lady Gaga show. Play it right, and cool mornings are...

Season, Savor and Sustain with Miso

There is nothing quite so perfect in this icy cold winter than a steaming bowl of soup. And a really delicious, healthy way to make a simple soup sing is miso. If you are not already a convert, miso is a salted, fermented paste from the Japanese pantry, and is often...

The Persimmon Enigma, and Persimmon Chutney

  Around the holidays we start seeing some traditional fruits, like cranberries and those little mandarin oranges that everyone likes. You may also come across a gorgeous orange fruit a little bigger than those mandarins, called a persimmon.Now, you may be an old...

Start Seeing Black Pepper!

Salt and pepper are ubiquitous, such a part of our eating culture that we don't really pay them much attention. It's a shame, though, if you have ignored black pepper. Especially if you are using that horrible old pre-ground pepper that has been sitting in the shaker...

The Vegan Cheese You Make at Home

Cheese. When people hear that I wrote a vegan book, or want to talk about vegan, one topic always comes up. Cheese is often the hardest food for people to imagine giving up. Or maybe it's ice cream, or yogurt. I hear that alot- people who can't imagine life without...

Heirloom Tomato and Basil Season is Here!

To you, it's August, which may mean that the school year is almost upon you, or that it's time to get to those projects in the yard you had been putting off. For me, it's heirloom tomato season. Here in Minnesota, we wait through several frigid months of winter to...

Radishes, The Rodney Dangerfield of Veggies

The lowly radish is easy to overlook. Unless you garden, you probably see a few thin rounds scattered in the cheapest of house salads, or maybe a few on the standard relish tray. Mmm, with Ranch Dip, how could you be less excited about radishes? Well, right now, the...

Post Christmas Cheer with Kiwi Salsa

The Holiday season is coming to its natural end, and so is your desire to keep eating holiday foods. Right now the idea of eating sage-laced stuffing or baked yams holds very little appeal. No, now it’s time to lighten up and detox from all those cookies. And to build...

Peanut Butter, the Vegetarian’s Pal

    Meet my new friend, the peanut butter maker at my Coop. He, let's call him grind-ey, makes extra special peanut butter, because it contains the peanut skins (more about that later) doesn't have any added trans fats or sugars, and is much less likely to...