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My Favorite Autumn Salad

Autumn has arrived in the mountains, and the aspens in my yard have turned from green to gold, and soon they’ll shed their leaves entirely. It’s this time of year, late September, when Mother Nature simply can’t decide what to do with herself as some days remain seem blisteringly hot, and others feel so crisp and cool that… 

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Classic Caesar Salad Recipe

The CSA we belong to begins each year in early April with an abundance of leafy greens that will last until July when more robust vegetables – eggplants, tomatoes, summer squash and green beans – replace them.  It’s in these early weeks that we not only receive what feels like mountains of kale, red orach,… 

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Roasted Beet and Walnut Salad with Kombucha Vinaigrette from #nourishedkitchen

Roasted Beet and Walnut Salad with Kombucha Vinaigrette

I wanted to share a little treat with you today, a new recipe from my cookbook The Nourished Kitchen.   After having worked on it, visiting farms, testing recipes and taking photographs, for the better part of two years, The Nourished Kitchen will finally arrive in stores (or on your doorstep if you were good enough to preorder… 

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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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Tomato & Cucumber Salad

Tomato and cucumber salad, sparkling with the bright flavors of parsley, fresh lemon juice and a subdued and earthy olive oil, finds its way to our supper table several times a week during the height of the tomato season from early August through mid-September.  Our family loves the simple combination of some of summer’s best… 

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A Recipe: Shrimp Salad with Dill Mayonnaise

Shrimp Salad has become one of our favorite treats this summer.  The sweet shrimp combine beautifully with the bright flavors of lemon, dill and the creaminess of a good homemade mayonnaise.  It easy to bring on picnics, to concerts in the park or to serve as a light lunch or supper.  Most importantly, however, is… 

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A Recipe: Potato Leek Soup with Dill

Potato Leek Soup, dotted with dill and pasture-raised bacon, may seem like an odd addition to a June post. I mean, really now, summer’s less than a week away – and I imagine all of you sipping away at icy tomato gazpachos and spooning sweet cherry sorbet into your mouths. It’s hot. It’s humid and the night air is sultry and warm where you are, isn’t it? Don’t lie to me now – I know it’s true. While you’re lounging by the grill, sending your kids to run naked through the sprinklers and collect raspberries on tall, leafy canes, I’m shivering and considering turning out the heat though it’s the middle of June dammitall.

Recipe: Spiced Kombucha Vinaigrette

Kombucha vinaigrette, may seem like an unusual take on the classic combination of olive oil and balsamic or red wine vinegar, but, when complemented by the unique flavors of clove and allspice it can become a nourishing, if unique dressing for any salad. I find it pairs particularly well with the sweetness of beets, apples, pears and nuts. Reminiscent of apple cider vinegar in combination with club soda, kombucha offers a unique flavor that is growing in popularity as more and more natural foods enthusiasts learn to cherish the beverage – a sweetened tea that undergoes a unique fermentation process through the use of a mother or symbiotic colony of bacteria and yeast.