by Heather Hartman Ingredients: 2 large cucumbers 1 bunch radishes, sliced 1 red onion, sliced 1/2 cup plain yogurt or goat milk yogut 1/2 tsp cumin seeds 1/2 tsp peppercorns 1 clove garlic, minced 2 Tbsp lemon juice 2 Tbsp fresh herbs (tarragon, sage, Thai basil, etc.), chopped Directions: Soak red onions in water for… Read More →
This is a very versatile vegetable soup that makes a terrific summer or fall meal topped with a fresh pesto and served with a loaf of your favorite bread.
By Nick Schneider Fennel makes its appearance at the market in late June and continues to be offered through the fall when it takes on a sweeter quality. Generally fennel, because it is more toothsome, is dealt with in a couple of ways – sliced very thin and eaten raw in salads or slow cooked… Read More →
These tender, sweet, white roots are only available when the farmers around here grow them. Hakurei salad turnips behave more like a radish in a horticulture sense, but are milder, juicier and just as crunchy. They can be eaten raw, lightly steamed, quick pickled or pickled for canning like in this recipe. Look for roots… Read More →
by Jenny Breen, author of “Cooking up the Good Life” Quinoa is a fantastic addition to the whole grain repertoire. Although it is an ancient grain, it has recently become popular in the natural foods community. It is highly nutritious—a complete protein by itself, cooks quickly—in about 18 minutes, and is incredibly versatile—delicious with beans,… Read More →
by Chris Bundy, spoonriver restaurant Ingredients: 1 ½ cup fresh lemon juice 3 cups Extra Virgin olive oil (get the good stuff) ½ cups honey (try to use raw) 1 cups chopped fresh basil ½ cup finely chopped shallots ¼ cup finely chopped garlic 1 tsp ground mustard Directions: Whisk until a light, homogenous, even… Read More →
