Blog

how to cook black beans from scratch

how to cook black beans from scratch

beet season basics Cooking black beans from dried beans was never worth the time until I tried Rick Martínez’s Frijoles de la Olla recipe (also found in his newly released cookbook Mi Cocina). There’s no presoaking involved; instead the beans, water, lots of salt, and read more

spring farmer’s market farro bowl

spring farmer’s market farro bowl

bright green season I’m a huge farro fan, and its my go-to grain for bulking up salads (kale and farro salad) and soups and as a base for seasonal grain bowls. It has a nutty flavor and is deliciously chewy. Farro brings me the same read more

30-minute shiitake and kimchi noodle stir-fry

30-minute shiitake and kimchi noodle stir-fry

Shiitake and kimchi stir-fry is loaded with fresh veggies and only takes 30 minutes to make. The original recipe calls for ground pork, but a vegetarian/vegan version without the pork and double the shiitake mushrooms is just as delicious! I love quick sautéed collards, but read more

spring tonic greens with warm pancetta vinaigrette

spring tonic greens with warm pancetta vinaigrette

dandelion season Growing up in a Pennsylvania Dutch family, holiday meals always included salad with Wos-Wit hot bacon dressing. Most often my family used iceberg lettuce, but traditionally hot bacon dressing always topped dandelion greens. My grandfather likes to tell the story of how his read more

the ultimate veggie sandwich with sprouts and pickled carrots

the ultimate veggie sandwich with sprouts and pickled carrots

sprouting season Spring has finally sprung! Plants are sprouting up all around and inspiring me to incorporate more sprouts into my diet. This vegetarian sandwich with sprouts and pickled carrots is the veggie sandwich of my dreams! I was vegetarian for many years, and vegetarian read more

the best kale salad with radicchio and farro

the best kale salad with radicchio and farro

This really is ​the best kale salad you’ll ever eat​! With radicchio, farro, toasted walnuts, and a tangy lemon miso dressing, every bite is wholesome and delicious. To make it even better, make it an hour or two in advance to give the flavors a read more

quick pickling guide + pickling spice

quick pickling guide + pickling spice

Quick pickling is one of the easiest food preservation methods. Quick pickles, or refrigerator pickles, use vinegar to inhibit bacterial growth (=preserve) and are stored in the fridge. The brine contains equal parts vinegar and water, along with salt, sugar, and spices. This is an read more

maple lentil salad with arugula, beets, and goat cheese

maple lentil salad with arugula, beets, and goat cheese

maple season part 2 Our northern woods provide us with one of the most precious wild foods in the form of maple syrup. Maple sap runs in late winter and early spring, when days are bright but still cold. This maple lentil salad was inspired read more

roasted maple walnuts

roasted maple walnuts

maple season part 1 Roasted maple walnuts are addictively good to snack on or to add a maple crunch to salads and desserts. Maple and walnut are a classic combination, but feel free to use another nut of your choice. Pecans or peanuts would be read more

easy winter oatmeal for your brain

easy winter oatmeal for your brain

citrus season When we take care of our gut health, we take care of our mental health. Our brain and gut are in constant communication, and if our brains aren’t working their best, we can have a stronger sense of this link. Since my brain read more