Just saw this trick in The Wall Street Journal, of all places! It does a good job displaying full-sheet recipes, which recipe card and cookbook holders can’t accommodate very well.
What a wonderfully versatile sauce! Use it over baked potatoes; to top chicken, fish or pork; over pasta with vegetables; as a condiment to perk up soup; as a salad dressing; or as a sauce for cooked vegetables (like carrots.)
Spring Garlic-Chive Sauce
Combine in the cup of an immersion blender and process a minute to combine:
Add to lemon-oil mixture and process again to make a thick dressing with a little texture:
Use as is for a tangy, sharp flavor. For a milder flavor, use the smaller amounts of herbs, simmer in a small saucepan for a couple minutes, and/or add a little more apple juice concentrate.
Breakfast burritos are everywhere. While they are a lot healthier than donuts to be sure, it’s always wise to step back from a craze and evaluate the common wisdom, especially for foods that “everybody” assumes to be healthy. Taking an objective view of the standard breakfast burrito, what I see is:
Microwave quiches are a quick option that takes no longer than stopping to buy a ready-made burrito. If you have time, be sure to use some of the beautiful spinach coming into season now. Otherwise, packaged or frozen work as well. Because red peppers are nowhere near in season, I use strips that I froze last autumn, also a timesaver, as is ready made pesto. For a GF option, use Food for Life’s brown rice tortillas (they work surprisingly well.)
Step 1: Saute Vegetables In 1-2 tsp. butter or olive oil, saute 1/2 to 3/4 cup red peppers diced to 1/2.” Once they are lightly browned, add a couple good sized handfuls of fresh chopped spinach and cook just until it begins to wilt, stirring frequently. (Timesaver: use about 1 cup frozen chopped spinach and cook until completely thawed.) For flavor stir in 1-2 Tbsp. of your favorite pesto or 2 tsp. dried leaf basil, 1 tsp. Italian Herbs and a pinch of chili flakes.
Step 2: Prepare “Crust” Lightly butter a small casserole dish. Tear a whole grain tortilla into 5-6 pieces and lay enough pieces over bottom of dish to cover. Top with cooked vegetables and season with salt and pepper, to taste.
Step 3: Add Cheese If desired, sprinkle vegetables with a high-impact (i.e., a-little-goes-a-long-way) cheese like Parmesan or a goat chevre.
Step 4: Make Egg Mixture In a small mixing bowl, beat together 2 eggs and 3/4 cup milk or soy milk. Pour gently over the vegetables.
Step 5: Microwave Cover and cook in 2-minute intervals at 50% power, stirring gently between intervals to bring uncooked interior parts to outside of dish. Cook until entire quiche is done to taste.
Step 6: Top with Tomatoes Also optional, top with high quality chopped canned tomatoes for color and flavor, especially if not using cheese. Microwave 30 more seconds to warm tomatoes.
Enjoy a 100% healthful breakfast.
“Healthy eating:” Two words with the power to spark enormous stress. Those two words can easily send our minds swirling with confusion–and likely as not, a good measure of guilt as well. “Am I doing enough? Am I eating too many carbs? Should I be juicing more? Are eggs on the good list or bad?”
Suspended Judgment: There’s a secret for happy and healthful eating, but can you first even imagine that eating well is a lot easier than you think? Could you believe that it doesn’t have to be really hard, guilt-laden or worrisome?
Seasonal Eating: The key to eating well, happily and easily, without worry or guilt. Let me make the case, beginning with a definition of “seasonal eating.” Seasonal eating is really place-based eating, i.e., for the place where you find yourself, eating what the earth provides, when the earth provides it, in the amounts provided by the earth.
“Place” is a critical to seasonal eating. The term is otherwise meaningless since at any one point in time, a produce item is “in season” somewhere in the world and can be found in the produce aisle of your local grocery store. Only when eating is tied to place do we reap the many benefits of a true seasonal approach. In an interesting paradox, it is the limiting aspects of place-based eating that are the source of its many advantages.
Read on to discover the many benefits–health and otherwise–of seasonal eating. . . . I’ve discovered at least a dozen.
In the meantime, if you’re ready to start the seasonal eating journey, join us for one of our Healthy, Seasonal Meal Making Classes.
Filed under: Green Kitchen, Healthy Eating, Local and Sustainable Eating, Seasonal Eating, Uncategorized | Tagged: Healthy Eating, Imagination and Healthy Eating, Seasonal Cooking, Seasonal Eating | Leave a comment »
I’ve been transitioning to place-based eating for close to a decade (see the previous post). With each passing year, I discover more and more amazing benefits–a whole dozen now:
Creative Depth Bored cooks are cooks highly susceptible to ditching the stovetop, leaving few options other than less-than-healthy readymade foods. Engaged cooks, on the other hand, have the best chance of getting real, whole foods meals on the table. Fortunately, interest and engagement are additional automatic by-products of seasonal eating, since local produce is constantly changing, season to season and even month to month. Just when tomatoes and zucchini become tiring, the winter squashes appear, adding fresh new appeal to menus. Kind of like getting out your spring clothes after a long winter.
Simplicity Everyone wants easy–and seasonal eating delivers here, too. Don’t ask me how the magic works, but in almost every case, whatever is in season pairs well with whatever else is in season. Winter squash and the last of the red peppers, spinach and strawberries, tomatoes and basil–great color and flavor combinations present themselves with nary a thought.
Affordability Common wisdom often repeats the line about produce being prohibitively expensive. But buy in season and it can be enjoyed in affordable abundance. In fact, buy in such abundance that you can preserve some and you’ll reap the benefits of healthy produce consumption year round.
Grateful Miracles More and more research is showing the powerful health benefits of simply being grateful. Seasonal eating is an easy pathway to a grateful life. Gradually, we get attuned to what our place is providing us now. And lo and behold, even in cold Colorado, you can’t help but notice how considerate nature is! Not only does she provide a raucous cornucopia of produce in the summer months, but as the weather cools, she delivers a huge array of winter squashes, storage fruits and root vegetables that can be stored until spring. With just a little work installing an unheated cold frame, we can grow winter greens and fresh herbs to perk up the storage vegetables. And of course, we can dry, freeze and can all sorts of fruits vegetables to last through the cold months. Even with all this abundance, however, there comes a point, around early April, when we’re about to die of boredom. And then, in a small miracle, along comes asparagus. Could you ask for more?
With so many advantages and benefits, why would we possibly opt for a limited repertoire of subpar, over-priced produce requiring extra preparation? Interesting question with definitely doable solutions. Read the next post. . .
Resisting Peer Pressure If seasonal, place-based eating yields so many helpful benefits, why do we tolerate the many downsides of the global food system? In a nutshell, most of us don’t really decide what we eat. Food marketers largely decide what our hand reaches for at the grocery store. So if this is your year to begin joining the wonderful convergence of good that comes with seasonal eating, begin by re-gaining the decision-making power over your food choices. It often takes eating in a way that others view as strange and weird. So get comfortable making food choices free of the peer pressure generated by food marketing experts.
Start a Learning Adventure If seasonal eating doesn’t generate immediate interest, it’s often because we have such a limited repertoire of meal ideas. When spinach comes into season, for example, we eat it steamed with lemon juice every other day! Actually, there are so many things that can be done with each vegetable besides piling it on the side of the plate. So many flavor partners, produce companions, entrees to be brightened with their colors! If you have trouble imagining spinach 15 different ways, then join one of our Whole Kitchen seasonal meal making classes and begin developing the valuable skill of weaving produce into meals every which way.
Enjoy a Non-Seasonal Food Budget Seasonal eating is a choice we get to make. Unlike our ancestors, we don’t have to go hungry when the food landscape is barren, and no one is watching that you buy only seasonal at the grocery store. Over the years, I’ve developed a “budget approach,” happily enjoying things like citrus, ginger, chocolate (of course), olive oil, fish sauce and so on, but being mindful to limit reliance on long-haul items to a dozen or so at a time.
There’s a way that good eating can be a natural, easeful part of our lives. Can you believe that making and enjoying healthful meals can be just another part of life, no more or less issue-laden than going through our morning and evening routines, getting to work, finding time to meet with friends, getting to appointments and so on.
Ready to begin transitioning to this kind of eating? Ready to make the joyful discovery that less is more: less in the way of selections actually brings more interesting variety and nutritional depth to mealtimes. Come join one of our classes and start the journey.
Filed under: Green Kitchen, Seasonal Eating, Uncategorized | Tagged: Environmental Cooking, Green Cooking, Green Kitchen, Reasons to Eat Seasonally, Seasonal Cooking, Seasonal Eating, Why Eat Seasonally | 1 Comment »