This fresh, crisp spring salad is a perfect way to welcome in the growing season. Top it with some grilled shrimp and you’ve got a delicious, light main course.
Month: March 2018
Vegetable Corn Chowder
In August I freeze corn fresh from the farmers market to use in this and other dishes during the long Midwest winter. By quickly blanching the shucked ears in boiling water, cutting off the kernels, and freezing in two cup portions, I can have sweet corn year round. Sometimes I…
Real Food Champion: Lisa Leake, 100 Days of Real Food
While my daughter Natalie was the first person to open my eyes to a better way of eating, my first professional Real Food Hero was Lisa Leake. Her book 100 Days of Real Food was a game changer for me. It’s a perfect Real Foods 101 introduction to removing processed…
Vegetables: Fresh vs Frozen vs Canned
FRESH VEGETABLES Since falling in love with farmers markets and the fresh, local produce they offer, I’ve stopped buying canned fruits and vegetables. Fresh, organic vegetables are infinitely more flavorful than canned. Fresh fruits and vegetables have their own unique textures, too. Shop farmers markets if you can when the…
Grandma’s Plastic Grapes
When I was a kid, my grandmother had a bowl of fake, rubbery bunches of grapes, along with their plastic vines and leaves, as a decoration on her coffee table. My sister and I liked to give them a little squeeze when she wasn’t looking. If you would have asked…
Pantry Staples: Peanut Butter
High protein. Great taste. Some of us (ahem) eat peanut butter straight out of the jar. Peanut butter can be a cover or a carrier for other ingredients. Cover your toast, English muffin or banana. Carry some jam, apples, or raisins on it. We mix it in cookie dough, brownie…