Five Winter Greens You Don’t Want to Miss

Winter greens, teeming with micronutrients, nourish my family during the darkest days of the season when the fields offer little else but stored apples and pumpkin.  As days grow shorter, spinach, Swiss chard and other winter greens slowly replace the tender mesclun lettuces of spring and summer before the cycle begins anew.  At the height… 

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Cinnamon and Molasses Cookies for Santa

We’ve been hit by some serious technical bugaboos over the last week and are just starting to recovery here at Nourished Kitchen, so for all of you who’ve visited the site in the last few days, noticed odd posts in your feed readers, please excuse the mess as the dust settles – we’ll be back… 

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Maple-glazed Root Vegetables

Maple-glazed root vegetables, slightly sweet, and a charming accompaniment to winter time suppers, satisfy and nourish. In our home we love to combine fresh, crisp and local carrots and parsnips with clarified butter and organic, grade B maple syrup for a nourishing side. Well-suited to lamb and pork, this side dish is easily prepared and… 

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Hachiya Persimmon & Mandarin Ice Cream

Sure, spring brings strawberries and summer brings peaches, but autumn with its bounty of turnips, rutabagas and curly kale is my favorite season.   It’s the season of under-loved and under-appreciated fruits and vegetables – the kind that rarely make it to the kitchen table for want of culinary know-how or for simple lack of… 

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Voodoo Stock: Chicken Feet & Chili Peppers

Chicken feet – gnarly, repulsive and disturbing – make for the very best stock. Devoid of little else but tendons, bone and cartilage (sound appetizing yet?), chicken feet produce a fine golden broth that’s rich in all those obscure nutrients that make a good stock so nourishing: glucosamine chondroitin, collagen and trace minerals.   Moreover,… 

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Mandarin & Cranberry Relish

Friday afternoon, a heavy box brimming with satsuma mandarins courtesy of Chaffin Family Orchards greeted me at the post office.     I’d anticipated their arrival all week – eager for something fresh and vibrant after a month when no other fresh fruit was available from our CSA but for apples.   These beautiful mandarins… 

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Oeufs en Cocotte with Lox

Oeufs en cocotte, with their simple elegance, make a for a charming, nourishing breakfast and are well-suited to a variety of accompaniments: fresh herbs, raw milk cheeses, ham or bacon or even my favorite – homemade gravlax.   Easily prepared in single-serving portions, oeufs en cocotte are perfect for those cooking for only themselves or… 

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Soy & Illinois Prisons: Tuskegee of the 21st Century

Beginning in 2003, shortly after notorious former governor of Illinois Rod Blagojevich took office, the Illinois prison system effected a change in the diet fed to their inmates.   Hand-in-hand with agricultural giant Archers Daniel Midland – the illinois prison system converted the diet of prisoners to one with grossly high levels of soy –… 

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Day One: Ferments, Kefir and Healthy Cooking for Kids

This morning started off excitedly – a bleary-eyed awakening, a rush, quick registration and a charming, nourishing breakfast of faintly, but pleasantly, salty soaked oats, apples and raisins.   The day was a whirlwind – and worthwhile – from Scott Gryzbek’s quick and dirty tutorial on how to ferment anything, to Beverly Rubik’s fascinating pilot… 

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