With it being busy garden/preserving season I have fallen behind on planning and preparing meals. This has meant more grains the past week or so, at least for the boys. They don’t mind, so I will keep soaked oats and millet on the menu at least for their breakfasts. For some reason my husband doesn’t…
“Or what if I had simply grown up in a time when food was seasonal? When there was, in each year, a time of more and a time of less? When food was not just there in packages on the supermarket shelf all year?” ~ Jessica Prentice ~ Welcome to another edition of Food Roots!…
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…
