Eating and living locally . . . mindfully . . . simply.
It was a little weird buying brussels sprouts already off the stem, one row over from asparagus in December. The tag told me it was from California; I had my doubts, but really wanted sprouts and since I’ve been traveling haven’t had a chance to get to the indoor winter farmer’s market. So California sprouts it was.
This recipe is based on a whole bunch that I found online. I had to bring a dish to pass and there was a large bag of quinoa from Costco in my pantry just begging to be used; so I searched for various recipes and cobbled together something based on what sounded good to me.
This is an old favorite recipe from my Pampered Chef days, which I had forgotten about. It’s a real crowd-pleaser.
I’m sure many people buck the green bean casserole trend; unfortunately, my family is not among them. Even DH, who has admittedly become quite a bit more crunchy along with me over the past couple of years, puts his foot down when it comes to what to make his family for Thanksgiving. And so, I can only imagine, what I would serve if the menu were completely up to me.
Collective Bias sponsored a recipe swap, and luckily I was paired with my friend from What Megan’s Making. When she sent me the recipe, she said that she had seen celery root at Meijer; I told her that I happened to have one in my refrigerator from my CSA (they last forever, it seems). “Only you would have celery root already in your refrigerator,” she said. We had a good laugh, and I set off to get the rest of the ingredients.
This is another recipe I found in James Beard’s American Cookery, this one combining a vegetable I have trouble figuring out what to do with (turnips) with something I LOVE (mushrooms). Best of all, it’s super easy.
There’s a recipe in Simply in Season for Easy Sauerkraut. I have been putting off making it. I’ve decided I’m not going to, so there. I hate sauerkraut. I know it’s good for me. I know I should eat fermented foods (goodness knows I drink enough of them!). So instead of making the recipe, I’m going to tell you about my friend Cindy, who makes homemade Kimchi.
The recipe for whipped squash from Simply in Season calls for 4 C cooked butternut squash, 2 T butter, 1 T brown sugar, 1 tsp cinnamon. Beat until smooth. But how does one cook squash in the first place?
I was a little skeptical upon first reading this recipe from Simply in Season. I was pleasantly surprised!
This recipe from Simply in Season is perfect to throw together for a potluck or cookout.
