Reviving Traditional Foods
Sole meunière is heavenly – slightly crispy, dripping with brown butter and infused with lemon and parsley. For all its flavor of citrus, butter and fresh parsley, sole meunière is so simple to prepare at home, and like all of the most nourishing dishes, it s its very simplicity that is so appealing. And everything, [...]
Over the past few weekends, the snow has cleared from the high country (yes … it takes that long for winter to recede up here), and what time I’ve had that hasn’t been occupied by the online cooking class (there’s still time to register, you stragglers …), I’ve spent planting my new herb garden. My porch is littered with fragrant terra cotta and glazed ceramic pots, bursting with charming herbs: rosemary, rose geranium, sweet bay, peppermint, spearmint, curly parsley, flat leaf parsley, dill, sweet basil and violetta basil, thyme and chives and nasturtiums. I think wistfully about finding French tarragon, stevia for teas, marjoram and sweet cicely (for its charming name alone).
You’ll need: 2 Bunches French Breakfast Radishes 2 Tablespoons Butter Fresh Parsley Real Salt and Pepper Too often radishes are relegated to the salad plate – eaten forever raw, but they’re delightful cooked as they are in this simple dish. First, trim the radishes of any rough wisps of root as well as any leaves. [...]
You’ll need: 1 Pasture-raised Chicken 4 Tablespoons Softened Butter from Grass-fed Cows 4-oz Prosciutto Ham Fresh Parsley Fresh Sage Fresh Rosemary Real Salt Pepper Pasture-fed chickens tend to be very lean by comparison to the fryers and broilers customarily offered in supermarkets, so it’s critical to dress them with plenty of good quality fat which [...]
The humble turnip. It’s a much loathed vegetable. Yet, like other underdogs of the vegetable world, it is deeply rich in nutrients. Turnips are an especially good source of Vitamin C, manganese, copper and phosphorus and also contain good amounts of B vitamins. An added benefit of turnips is that they are [...]
This isn’t the much-loathed dish of school cafeterias – that canned slop in which all the carrots held the same curiously cubic shape; rather, this is a new take on a classic dish. It incorporates parmex carrots, a curiously shaped baby carrot that are perfect for snacking as well as sugar snap peas and [...]
From time to time, I get tired of vinaigrettes and want something more substantial in a dressing. This Ranch Dressing based on Fil Mjolk a Scandinavian cultured dairy food which you can buy online at Cultures for Health or swap by visiting the Cultures & Starters exchange. The dressing is flavorful and [...]
This appetizer is easy to throw together, and you can substitute sour cream for the crème fraîche in a pinch. Or you can make this dip truly homemade by culturing the crème fraîche yourself. Serve the dip with vegetable crudités. The cost per 1/4 cup serving is only $0.49. To make Herbed [...]
free resources to get started
The Thing About Blueberries . . . is that they don't grind their Harleys over the hot desert tarmac, … [read more]
Confused about grains? You're not alone! It seems that everyone is telling you - to either get … [read more]
I love my immersion blender. No, really. I love my immersion blender. You see, broth … [read more]
Jenny McGruther is a wife, mother and cooking instructor specializing in real and traditional foods. Her work has been featured on CNN, the Globe & Mail, the Atlantic, the Christian Science Monitor, Denver Post and WebMD. Click here to learn more.
What People are Saying