The latest sustainable recipes and posts.
Preserved lemons are so simple to make and will add a unique complexity to a variety of dishes. They’re both salty and acidic, a little goes a long way. If you’ve never had preserved lemon, chop them up and treat them as you would capers or olives. The possibilities are endless. Toss some into a […]
After attending a charcuterie class at Braise culinary school I have a new appreciation for the art of preparing and preserving meats. Prior to electric kitchen appliances, sausages and pâté would have been ground solely by manual labor. Even today with meat grinders, food processors, and standing mixers it still takes a bit of time to […]
Living in Wisconsin, spring has to be one of my favorite seasons. It’s a time when everything is budding and green. Most importantly, it’s the beginning of fresh and flavorful produce. Ramps, nettles, asparagus, spring onions, morels – so many favorites all in season. This spring brown rice bowl features some of those seasonal vegetables we […]
Usually I’m not one to jump on the bandwagon for diet fads, gluten-free or paleo. My approach has always been everything in moderation, there’s just no way I ‘d cut out red wine, sourdough, dark chocolate, or aged cheddar. I do try to eat less of those wonderful things and more vegetables, fruits, and lean […]
Here’s a quick tomatillo salsa recipe that’s awesome on steak tacos or even just with a bag of tortilla chips. You can top it with a little cilantro or lime but I think the roasted tomatillos and peppers make a great flavor all on their own.
Also known as shrikhand, this cardamom saffron yogurt is sweet and nutty. My husband described it as tasting like “blue moon flavored yogurt”. And well it’s often considered a dessert or a side dish in India, I think this makes for a delicious breakfast, too. Traditionally the yogurt is strained in cheesecloth for several hours […]