Eat, don’t spray! No need to buy fancy spring specials at the market when your lawn is full of free, fresh greens and herbs. I’m talking dandelion greens, purslane, and wood sorrel; wild alliums like chives, ramps, and scapes. Instead of spraying Roundup and contaminating our water supply — when it rains, all those herbicides, [...]
In Brazil, manioc flour is often toasted and then used as a garnish or seasoning. (Manioc, by the way, is what Brazilians call tapioca. In African nations, it’s called cassava; in Central American countries, it’s called yuca. But tapioca by any other name is still that familiar tapioca.) Toasting the flour gives it a nuttier, [...]
Ever heard of kelp noodles? As the name implies, they’re made of kelp. So not only are they gluten-free, they’re a sea food, and as a food from the sea, they’re high in iodine. That comes in pretty handy for anyone who’s dealing with hypothyroidism (i.e., an under-performing thyroid). And when you consider that many [...]
Although I’m not a raw foodist per se, I love raw cuisine. It’s innovative, incredibly fresh, and — assuming there’s no dehydrating involved — quick and easy. Not having to turn on a source of heat also appeals to my thrifty side. And now that I have a Vitamix, it’s a lot easier to grind [...]
French omelets, Spanish tortillas (which are entirely egg-based and have nothing to do with corn), and Italian frittatas have a lot in common: they’re easy to make, they’re endlessly versatile, and their savory egginess makes them a great meal at any time of day. They’re also a one-pan meal, which makes for minimal clean-up. If [...]
Every once in a while, I come up with an ubiquitous sauce, the kind of sauce that can be enjoyed with nearly any dish. This is one of those! Although I first tried it with Brussels sprouts and broccoli, it would be just as good with kale salad or roasted peppers or chicken. You can [...]
What to do with hearty garden greens? Make pasta! Now that the weather is cooler, kale and chard and beet greens and turnip greens are enjoying a growth spurt. Luckily, they’re so versatile that you can use them in everything from soups to stir-frys. For this dish, I opted to combine kale with pasta, two [...]
The eternal question of “What to have for dinner?” can often be answered by means of the KISS approach — i.e., keeping it simple. Many veggies only need about a three-minute simmer to arrive at their tender/crunchy best and their optimal taste; other veggies, like tomatoes and lettuce, are best raw. And good-quality cheese pretty [...]
If quinoa gets any more popular, I think Iowa will scrap its Corn Belt for a Quinoa Belt. (Although winters might be tricky for a South American crop.) Seems like every grocery store stocks quinoa; every magazine features it in recipes. But quinoa really does deserve the hype: it’s a whole grain, it cooks in [...]
It’s August, and gardens are in full swing! Whether you have tomatoes or beans or broccoli or peppers, this quick salad is a great way to make use of whatever you have on hand. And to add a classic touch, how about tossing it with some fresh mozzarella and torn-up pieces of toasted tortilla? It’s [...]
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