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It’s a bold statement. I’m not shy about it. It could be the best salad salad ever. I’ll leave it up to you, dear reader, to decide for yourself. There’s a great restaurant near where we used to live in NYC called Northern Spy. Definitely give it a try if you’re in the area – it was one of our favorites. They make a kale salad for dinner that’s really simple, but almost perfect. . . . → Read More: Is this the best kale salad ever?  3 comments - (Comments are closed)  Salads  All-Natural Breakfast, brunch, cheese, dark leafy greens, egg, farmers' market, how to, how to eat locally, kale, leftovers, local food, nuts, pumpkin, Recipe, Root Vegetables, salad OK, this isn’t much of a “recipe”, but it was a dark days dinner that we had this week. We keep this in our bag of tricks for when we are feeling tired and lazy and are not too hungry but need to eat a meal. It’s quick and easy and the ingrediens are available all year ’round (and all are the ingredients are 100% local). It’s also nice to prove that we don’t . . . → Read More: Dark Days Challenge Week 2: How to Make Popcorn, Apples, and Cheese To motivate ourselves through the winter, we have joined the Dark Days Challenge, which asks that we cook one meal a week focused on SOLE ingredients (sustainable, organic, local, and ethical). Right up our alley! Each blogger gets to set their own parameters within these guidelines. We’ll be sticking to the following rules for our Dark Days recipes: Our primary sources for ingredients will be our CSA through Red Fire Farm, the Somerville Winter . . . → Read More: Dark Days Challenge Week 1: How to Make Potato Gnocchi 5 comments - (Comments are closed) Dark Days, Recipes Canning, celeriac, Dark Days Challenge, eggs, farmers' market, how to, how to eat locally, local flour, local food, pasta, potatoes, Recipe, Root Vegetables, salad, tomatoes, Union Square greenmarket Happy Thanksgiving!! Today is my favorite holiday all year – not surprising that I look forward to a holiday focused on food, huh? I LOVE the traditional Thanksgiving dinner, but before you dive head first into a plate of brown-ish, carb-y, gravy-soaked dinner, consider a colorful “pre-game” salad. This one comes together in a jiffy after the beets are roasted (which you could do a day or so ahead of time) and is jam-packed . . . → Read More: Pre-Thanksgiving Light Lunch: Peach and Roasted Beet Salad 3 comments - (Comments are closed) Dark Days, Recipes, Salads arugula, beets, Canning, chiles, how to eat locally, local food, peaches, Recipe, Root Vegetables, salad In the bag this week, we have: Mixed Beets Parsnips Cilantro Baby Bok Choy Satina Yellow Potatoes Leeks Red Radishes Celeriac Honeynut Butternut Squash Eggs Here are some recipes we might make this week. If you make one, leave a comment about how it turns out. Good bread + good butter + sliced radishes + salt = heaven Creamy Coconut Parsnip Rice with Caramelized Butternut Squash from Choosing Raw Beet Fritters from Yotam . . . → Read More: Red Fire Farm November-December CSA Pick-Up #2 |
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