a recipe: potato & swiss chard frittata

Frittatas with fresh herbs or seasonal vegetables are a main-stay of our diet, and we often serve them on the weekend for a late breakfast or early brunch.  In the summertime, we serve them with fresh tomatoes or roasted peppers and goat cheese; in the spring, we serve them packed with garden herbs or occasionally fresh… 

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A Recipe: Toasted Pumpkin Seeds with Chili and Lime

Toasting pumpkin seeds, that hallmark of Halloween, are a ritual in our home just as it is in many American homes.  We head to the pumpkin patch, a pitiful display of twenty or thirty pumpkins organized with military precision into uniform rows, but it’s all for charity – a way to spend a little extra… 

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a recipe: homemade yogurt & spelt crackers

Homemade crackers are well-loved in our home – rustic, flavorful and tender, they’ve become a favorite of both visiting children and adults.  While preparing homemade crackers doesn’t require too much time or kitchen know-how (even a novice can master the slow techniques of mixing, kneading and rolling), the results are simply lovely – a reminder of… 

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how to celebrate the first snow (a recipe for buckwheat sourdoughnuts)

The first snow of the season greeted us this morning, blanketing our mountain town under a thin, cold and icy film.   Grey clouds hung low against the hills, revealing the peaks only by the fleeting whims of a chilly autumn breeze. Each year when the snows first arrive, we celebrate – last year they arrived on… 

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a recipe: chicken and gluten-free dumplings with fresh herbs

Gluten-free chicken and dumplings swimming in a salty, creamy broth of herbs and aromatic vegetables found its way to our kitchen a few weeks ago.   A cold-weather food, good for the changing of the seasons, gluten-free chicken and dumplings can satisfy hungry bellies on chilly autumn evenings – fulfilling the roles of both company food and… 

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a recipe: braised steak with red wine and rosemary

I like a good steak – rich, tender, juicy, barely cooked.  Most of all, I like a good grass-fed steak.  In fact anything else leaves me a bit queasy.  There’s a striking difference between local grass-fed meats and those that are raised on feedlots – not only in flavor, but also in nutrient profiles.  For the… 

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join nourished kitchen at wise traditions 2010!

That’s me in the left-hand corner of your screen, all cheery and eager and blissful.  And that’s Ann Marie of Cheeseslave, Kelly of Kelly the Kitchen Kop and Kimberly of Harkeisonline, too – the real food blogs you should be reading if you aren’t already.  You long-time real food lovers may remember that last year, I attended the conference with these… 

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Qn apple picking party & picnic

Saturday morning, just before our supper party by the river, we packed a picnic basket, an old patchwork quilt and the kid in the car and set out on the long  dirt road that connects our high alpine valley to Colorado’s western slope. It’s a long drive, but when the wildflowers bloom in July and again… 

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a recipe: triple beet salad with basil and olive oil

  Beet salad with fresh basil and olive oil, sweet and fresh and earthy, becomes the center of our supper tables in late summer and early autumn when both beets and basil appear at market in abundance.  Farmers sell half-pound bags of fragrant Genovese and Violetta basil for as little as four dollars, and you… 

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an autumn harvest supper by the river

In just a few weeks the snows will set in, transforming our little Victorian-era mining town into a bustling ski destination for another winter.  And those snows won’t recede for eight long, hard months. It’s this time of year, early October when only the most perseverant leaves still cling to the creamy branches of the aspen… 

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