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Photo courtesy of Northwest Workshop
Nothing says spring like radishes and arugula. Both are ridiculously easy to grow and perfect to start in March. Better than the ease is being able to taste an early harvest while the rest of your garden is growing and developing flavor.
Read MorePhoto by Hilary Dahl
Make pie from your own homegrown pumpkins
Read MoreThis is a new favorite! This simple, healthy soup takes about 30 minutes to make and is equally satisfying served hot on a cozy fall day, or served cold in the summer!
Read MorePhoto courtesy of Christina Conrad
I got the idea/yogurt recipe from a featured Bobby Flay article in Bon Appetit. Bobby blanched the carrots, made a spice blend, coated the carrots in dried herbs and cooked them in a large skillet. Although I may try the actual recipe one day, this is a fun and dare I say, simpler, twist.
Read MorePhoto by Hilary Dahl
Many recipes come and go, yet this one will stick with you throughout the years. It is quick and an excellent way to prepare nutritionally dense kale. Unlike most salads, this one will keep for days in the fridge, even after being dressed.
Read MorePhoto courtesy of Christina Conrad
Sweet and Spicy Squash is a lovely option for the holiday spread. People know as a general rule that it takes a while to make butternut squash into anything (street-cred), and the classic move is butter and brown sugar (crowd pleaser). This version of roasted butternut squash keeps with the sweetness of brown sugar, but introduces fresh orange juice, red pepper flakes and ground ginger. Boom!
Read MorePhoto courtesy of Christina Conrad
This dip has an addictive quality which dances on the taste buds with notes of caramelized onion, rich ricotta and deep notes of curry.
Read MorePhoto by Hilary Dahl
Many pumpkin recipes call for canned pumpkin, which is great. But this time of year many gardeners still have pie pumpkins left over from a the fall harvest and want to use them!
Read MorePhoto by Hilary Dahl
Perennial herbs create beautiful, aromatic anchors around our ever-changing annual vegetable gardens but in the fall, they too must be cut back. This annual pruning provides us with an abundance of fresh herbs that can be dried and stored. If your harvest was particularly bountiful and your are staring at your five quart jars of oregano wondering how many pizza parties it would take use all those herbs, we have an idea for you: give the gift of Za’atar.
Read MoreShredded Brussels Sprouts with Breadcrumbs and Pine Nuts
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