Well, this post is long overdue. Overdue by at least two years, I think. These sweet potato and black bean quesadillas are one of the cheapest, easiest, most satisfying, and tastiest dinners I make. At least I think so. And the fact that you can make the filling ahead of time and make enough for a few dinners, makes for a relatively fast weeknight meal. Continue reading
Well, I didn’t think I’d ever eat beets for breakfast – outside of a smoothie, but I did and it was wonderful! What’s more, the breakfast included beet stems and greens, which I was on the fence about but this made me a believer. Continue reading
This recipe is an oldie but a goodie. I’ve been making it for years – it’s from Heidi Swanson, a genius vegetarian who’s taught me so much. Spring is the perfect time to make this salad. It’s an asparagus salad and I found lots of asparagus at the farmers market! Yay!!!!!
Two things struck me about this salad when I first started making it. First, hominy. I’m not sure if I ever had hominy before this salad. The best hominy is the dried version – when I can, I buy mine from Rancho Gordo. The dried hominy transforms this salad into extraordinary. You taste the corn, you taste a slight saltiness from boiling the hominy in salted water…. It’s amazing. Now, you can use canned and its still a perfectly lovely salad. In fact I’ve done that here… I was out of dried hominy and I wanted to put my local, seasonal asparagus to good use. To imitate dried and cooked hominy season it well before adding it to the salad. I may try leaving it in a salt water solution next time if I don’t have dried. I can’t let an asparagus season go by without making this salad. Continue reading
I’m not always a broccoli lover. I certainly wasn’t when I was pregnant. Too pungent. But, I’m liking this broccoli dish – it’s subtle, but tasty. Bright with added lemon zest.
I came across it in Milk Street, the Christopher Kimble spinoff of America’s Test Kitchen. I have to tell you, I’m loving that magazine – it’s my current favorite food magazine and I was never a big fan of ATK. Continue reading
I have a lot of admiration for Heidi Swanson. She’s very artsy fartsy – much more so than I could ever be, but even more she is a steadfast cultivator of healthy, natural, and delicious food. To be honest, when I hear “healthy” food I cringe because I associate it with extra powders and “superfoods”. But, I do love seasonal, natural eating; less of the processed stuff. And Heidi makes it so good!
Heidi is the one who gave us quinoa cakes, which I love and make often, baked oatmeal, and many others and is so much of a trendsetter and innovator that even folks like Yotom Ottolenghi find inspiration with her. She’s put forth so many good ideas that are copied so prolifically that she doesn’t get the credit for a lot of her work. But, she is a trendsetter and innovator to be sure. She knows herself and cultivates her being and her work – which is a form of genius in and of itself. Continue reading