teacher by day - chef by night
Nasturtium (flowers and leaves) may not be for everyone with their peppery bite & strong flavor – but the flowers are a beautiful addition to any plate and Sister Chef loves to eat them fresh from the plant! This week she decided to help me …
We all need to work together to reduce our footprint on this earth and that includes using up every bit of our foods and produce that we can (or composting and recycling what we can’t). When using up the often overlooked Carrot Tops is this …
There are a ton of different types of Eggplant! When this Asian Eggplant first showed up in our CSA share last year, I was a bit confused as to what to do with it (stir-fry always works – but we had just done that). A quick search online landed me at Gastro Sense’s Asian Eggplant Salad which featured not only these long purple beauties, but also carrots and peppers which we had an abundance of as well.
The first time I made this salad, we weren’t sure what to expect. Well, after making it nearly every week for a month Continue reading Asian Eggplant Vegetable Salad
Zucchini Season! When the heat is on, zucchini season is here, and they are ready to take over your kitchen! I personally loved being at the point of saying “OMG, what am I going to do with all of this zucchini!?”. During the height of …
I think that Beet Greens are an unsung hero (lets be honest here, I think often beets in general are underplayed and people just don’t appreciate them in general)! Beets & their Greens are a GREAT spring/summer vegetable since you have the potential to get …
When summer produce is in it’s prime, you have no excuse not to cram as much of the summer goodness into your face as possible! It is healthy, it is easily adaptable, it is fresh, and it is cost effective (especially if you or your neighbors/friends have a garden).
If you follow me on Instagram (and if you don’t – you probably should) then you saw a teaser photo of me doing some recipe testing of these things! Continue reading Baked Zucchini Crisps