“Sharing” the Wealth

It’s been a while since I’ve last posted. Since then I’ve been to Thailand and back to conduct research on elephant sanctuaries. And for all you elephant fans, don’t worry, I’ll be posting about that next! In the meantime I’ve also been thinking and reading about food sustainability. One thing I came across is this

Recipe Backlog Part 2 – Veggies Galore

This is a simple plate of vegetables – most from our farm share: spring onions, steamed potatoes, steamed collards, and roasted kabocha squash (the squash is from a local Asian grocery). When vegetables are fresh, they need little to no embellishment. All that you see here was prepared simply and barely seasoned (the lighting is

A Backlog of Recipes 1 – “taco” stuffed peppers

Wow! has it really been so many months since my last blog post? Although the Spring Semester and all that crazy weather really took a toll on my blogging, I somehow managed to photograph several meals and remember how I made them. This particular photo generated recipe inquiries when I posted it on Facebook. Hopefully

Black-Eyed Pea Chili

Back in February I planned to work on two vegan items: a baked pasta and black-eyed pea chili. Baked pasta had been on my mind because I just love noodles. Thick vs. thin; short vs. long; rice vs. wheat … pasta offers so many delicious choices! In all honesty, despite the fact that Asian noodle

Lemongrass and Ginger Scented Butternut Squash Soup

About a month ago a friend of mine posted a link to a YouTube video called “Happy Asian Thanksgiving.” Like the guys in the video, I also joke about Asian or Japanese versions of holidays. Our 4th of July BBQs featured hamburgers and chicken teriyaki skewers grilled on a hibachi and served with rice (no

Stone Soup 2: Red Lentil Soup Plus More Roasted Vegetables

Sunday was bitingly cold. Although we had enjoyed an unseasonably mild fall, yesterday brought a rude reminder of winter’s imminent arrival. I took stock of what we had lying around the kitchen and thought about what I could make with those ingredients (to avoid having to bike to the nearest grocery store and freezing my

More Veggie Love!

Last week I posted my minute-by-minute, post-gym shower and dinner timetable. That resulted in a deeply satisfying Sunday dinner of roasted autumn vegetables with quinoa. Today I thought I’d show how I used the remaining vegetables from that week’s share. The share contents: cabbage, sweet potatoes, kale, arugula, carrots, turnips, and apples. I seem to recall eating

Full Flavor Fall in Forty Minutes

Because I have such a busy schedule, all too often I end up grabbing a quick bite on the go in lieu of cooking. Lately I’ve been obsessed with AGNO Grill’s black rice bowl with grilled veggies, topped with roasted cauliflower, carrots, and pickled beets–all smothered with lemon tahini and a touch of harissa. AGNO Grill

Hump Day Inspiration – More Zucchini

This past Sunday night I was determined to use as many random vegetables leftover from our farm share as possible. When I did a quick mental survey of what we had left–zucchini, cherry tomatoes, purple basil–I came up with the idea of making vegetarian stuffed zucchini and serving them alongside whole wheat cous cous with

Zucchini–the Fruitcake of Summer

Last week’s CSA share featured zucchini, perhaps the summer’s most maligned vegetable. If you don’t live in a town filled with home gardeners and farmers markets then you might not be familiar with zucchini overkill; but simply put, zucchini is the fruitcake of summer. Despite its tendency to overstay its welcome, some of us are