Zingers

Jalapeno, Apricot and Bacon Zingers

I have a love of bacon.  No, really.  I love bacon.  All salty and sweet and meaty.  And that’s why I jumped at the opportunity to work with Applegate, the makers of amazing natural and organic bacon.  I’ve been known to skip a real dinner and head down with my husband to the local rum… 

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sourdough featured

How to Make a Sourdough Starter

Love sourdough breads?  Wondering how to make your own sourdough starter?  It’s easy.  While the internet is full of sourdough starter recipes that call for odd ingredients like pineapple juice, orange juice, potato flakes or sugar water, to make a truly good sourdough starter you need just three things: flour, water and time.  It’s easy,… 

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ghost (2 of 2)

Glowing Ghost Gummies for Halloween

As Halloween rolls around each year, I look for new ways to my son’s favorite holiday: homemade costumes and decorations, special treats and natural and organic candies that we pile into a bucket on our doorstep for any little goblins, witches and ghouls that might come calling. So we make sugar cookies, and honey caramel… 

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veggies

Easy Weeknight Meals: No Recipe Frittata

Late in the afternoons, after my husband and I pick up our son from school, drop him off (and pick him up again) at his martial arts class, I find myself tired, and far too harried to try to worry about supper. So I look for easy recipes, things I can throw together in a… 

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pie horizontal (1 of 1)

Roasted Beet Pie with Honey, Cheese and Mint

In summer, when our garden and CSA boxes overflow with an abundance of fresh vegetables, I lean on light, veggie-heavy lunches.  Among my favorite are free-form vegetable tarts, filled with roasted vegetables and artisan cheeses, and brightened with the lightest sprinkling of fresh herbs. Recently the folks at Ewetopia Dairy sent me a sample of… 

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socca (1 of 1)

A Recipe for Socca, a simple, gluten-free chickpea flatbread

In summertime, I crave simple, nourishing foods.  Fresh, and vibrant and blessedly easy to prepare.  And while in wintertime, I favor hardy stews and roasts, in summer I want for something decidedly lighter. Lately, I’ve leaned heavily on socca, a thin flatbread traditionally served in the south of France (it goes by the name farinata… 

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How to Make Sprouted Hummus #nourishedkitchen

How to Make Sprouted Hummus with Garlic and Chiles

I love a good hummus, particularly sprouted hummus, but many of the versions I’ve tried are, well, painfully gritty and dull in flavor.  For me, hummus should be something luxuriant, with a smooth texture and a rich flavor pronounced by the earthiness of chickpeas, the fruitiness of olive oil and with a sparkle of fresh… 

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Whole Grain No-Knead Sourdough Bread from Nourished Kitchen #nourishedkitchen

Our Daily Bread: Whole Grain, No-Knead Sourdough

I bake bread just about everyday, an no-knead sourdough bread is doubtlessly our favorite. Not only for its simplicity, but also for its beautiful soft crumb and crispy, crackling crust.  Soups and stews are ever present in my home, and homemade bread served with plenty of butter, salt or olive oil typically accompanies those soups… 

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Fermented Hot Chile Sauce

A Recipe: Fermented Hot Chili Sauce

Fermented hot chili sauce – explosive with heat and teeming with food enzymes, beneficial bacteria, vitamin C and carotene.  Traditionally, all hot chili sauces were prepared through fermentation – and many of the world’s most renowned and well-loved sauces are still prepared through this time-honored technique of combining hot chilies with salt and allowing it… 

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