I have never eaten, nor cooked with, fresh mint. About the only thing I’ve ever used peppermint for is tea. But when I received a big bunch of black leafed peppermint in our csa last week it seemed like a shame to put it in boiling water. Instead, I came up with this cross between…
Canned salmon is humble, real food at it’s finest. So it is nice to have a little variety and add a little something special to this simple pantry food. That is why I have reworked my Italian style salmon cakes with lemon-caper butter to produce a Mexican flavored dish that uses much of the same…
There are times when I create recipes, tuck them away into my kitchen notebook, and don’t share them with you for weeks. This is one of those times. Right now we are eating as locally as possible with tons of fresh greens, local pastured animal products, asparagus and strawberries. Avocados don’t exactly make the list…
After being sick and then being on the road for a week I am so thankful to be in the kitchen again. When we were on the road we tried to eat well for a while, but eventually you are at the mercy of whatever is available. We stayed with my dad, who always has…
