Late Summer Salad with Spiralized Veggies

Late Summer Salad with Spiralized VeggiesLate Summer Salad with Tomato-Basil Vinaigrette & Spiralized Veggies

Sweet and juicy Juliet and Sun Gold tomatoes continue to ripen on our two tomato plants. Huge carrots and fresh basil surround them. And local summer squash and zucchini can still be found at the local market. Until we get a freeze, here’s a tasty Late Summer Salad Continue reading

Carrot Top Pesto – Say Yes to Carrot Tops

Carrot Top Pesto – Say Yes to Carrot Tops Carrot Top Pesto — No Waste, More Taste

I overheard a woman at the farmers’ market on Saturday asking to have the carrot greens removed from the bunch of carrots she just bought. That woman could have been me just a few short years ago. That was before I knew about adding carrot tops to soup. Continue reading

Broccoli Slaw Salad with Carrot Ginger Dressing

Broccoli Slaw Salad with Carrot Ginger DressingBroccoli Slaw Salad with Carrot Ginger Dressing
Crunchy, Crisp & Zesty

When life gives you broccoli, make crunchy, zesty, no-cooking-required Broccoli Slaw Salad with Carrot Ginger Dressing. The tender, deep green heads of broccoli now appearing at our farmers’ markets seem especially suited for a broccoli slaw salad. So much fresher than the shredded and packaged “broccoli slaw mix.” Continue reading

Moroccan Carrot Raisin Salad – The Best Carrot Raisin Salad

Moroccan Carrot Raisin Salad – The Best Carrot Raisin Salad Moroccan Carrot Raisin Salad
with Preserved Lemon, Harissa & Pomegranate Molasses

Bold and complex flavors make Moroccan Carrot Raisin Salad the best carrot raisin salad. Citrusy/sharp with preserved lemon, moderately spicy with harissa, and tart/sweet with pomegranate molasses. It’s definitely the uniquely flavored dressing that makes this salad such a standout. Continue reading

Curtido – Tangy, Sweet, Naturally-Fermented Kraut

Curtido – Tangy, Sweet & Naturally-Fermented KrautCurtido – Homemade Sauerkraut Even Better

More than three years ago I began a search to learn how to make real sauerkraut—naturally-fermented sauerkraut. Many months later I discovered and signed up for a one night class (in Brooklyn, New York of all places). I found another class a month later in Bozeman that taught me a number of other ferments. For the last two years I’ve been making giardiniera and white kimchi, fig jam, mustard, kanji and more. Continue reading

Cauliflower “Couscous” Salad à la Eric Ripert

Cauliflower Couscous Salad à la Eric RipertCauliflower Couscous Salad – Who Knew?

Earlier this year during my “everything-cauliflower spree” I read about cauliflower couscous. Make cauliflower into couscous? Though intriguing, I couldn’t imagine what it would be like. Then last Thursday I bought a cauliflower especially for making “couscous.” Continue reading

Carrot Ribbon Pasta w/ Creamy Pesto Sauce – Gluten-Free

Carrot Ribbon Pasta w/ Creamy Pesto Sauce – Gluten-FreeCarrot Ribbons Become Pasta in this Dish for All Seasons

A bag of rainbow carrots, one remaining jar of last summer’s pesto in the freezer, and a container of just-made yogurt cheese. All the ingredients for cooking something new: Carrot Ribbon Pasta with Creamy Pesto Sauce. Get ready to be completely amazed. Continue reading