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In the winter, I usually crave hot breakfasts. Oatmeal with applesauce and peanut butter, eggs of all sorts, or pancakes. Recently, I haven’t been eating particularly well, so I’ve been trying to get a little “insurance” at breakfast to make up for the Pad Thai at lunch and burger, fries, and a shake at dinner. Yep. That was yesterday. Smoothies are an easy way to cram more veggies into your day. A little fruit covers . . . → Read More: How to Make a Winter Smoothie with Local Ingredients  Comments are closed  Avoid the Oven, Dark Days, Fast Meals, Recipes, Vegetarian  All-Natural Breakfast, dark leafy greens, how to eat locally, kale, local food, milk, peaches, pumpkin, Recipe, Root Vegetables, smoothie, spinach, squash, yogurt Many of our friends have had babies in the last couple of years. We’re really lucky to have this amazing group of kids to play with and moms and dads to admire. They’ve given me quite a bit of food-related knowledge. For example, if it falls on the floor, it is either totally contaminated (first kid) or fine after you shake off the dog hair (second kid). I’ve also learned that one of . . . → Read More: Why Buy? DIY! How to Make “Hot Pockets” 2 comments - (Comments are closed) Dark Days, Recipes, Why Buy? D-I-Y! dark leafy greens, how to, how to eat locally, kale, local flour, local food, mustard greens, Recipe, spinach, swiss chard, Why Buy? D-I-Y! Here’s another attempt at avoiding delivery while Erik is out of town – a salad that is nearly the same size as my laptop. I’m a hungry girl, so normal salads don’t really do it for me. I need a thoughtfully composed bowl of tasty things or I don’t feel satisfied. Instead of giving a recipe, I’ll give you my little guiding principles for making a GIGANTIC, super-filling salad. Guideline 1: Commit. Get a . . . → Read More: Cooking for One: Inappropriately Large Salad One comment - (Comments are closed) Techniques apples, arugula, dark leafy greens, how to, how to eat locally, kale, local food, mustard greens, salad, spinach, swiss chard This recipe is actually from a few weeks ago, just as spinach was coming back into season full-swing. It fell through the cracks, but it’s still worth posting because everything is still available. It’s a salad, but since it requires sautéing some items, it’s a bit more involved than most salads. Spinach Salad with Mushrooms, Pine Nuts, and Balsamic Vinegar Makes 2-4 servings Amount Ingredient Preparation Where we bought it (* Union . . . → Read More: How to Make a Spinach Salad with Mushrooms and Pine Nuts Greens, I have missed you! After a winter of cabbage and root vegetables, I was DYING for a big green salad. Armenia has great tomatoes and cucumbers already, but they don’t really have a green salad tradition. I knew the first thing I would make once home would be a ridiculously huge salad. We weren’t able to go to the market on Saturday because of a wedding (congratulations!!), so we went to the much . . . → Read More: Greens are back! Mixed Green Salad with Sunflower Thyme Pesto Comments are closed Salads dark leafy greens, farmers' market, herbs, kale, local food, mustard greens, Recipe, spinach, sunflower oil, sunflower seeds, Union Square greenmarket |
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