Salmon filet on a wooden carving board.

Do you know your salmon? (And How You Can Win $100 in Wild-Caught Salmon)

Every few months, I purchase wild-caught seafood straight from the fishermen to pack the freezer, and to fill my family’s bellies.  We lean heavily on salmon and black cod as our favorite fish, and I try to serve fish a few times a week.  What I didn’t realize, until recently, is that not only are the… 

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springtime salad  (1 of 4)

Springtime Salad with Crispy Prosciutto and Creamy Lemon and Herb Dressing

During the long, cold dark days of winter, my family leans on sturdy roots, sweet butternut squash, and hearty soups and stews, so by the time the snows recede and the green shoots and buds of spring begin to emerge in the warming light, we’re ready for something decidedly lighter, fresher and brighter.

Soup 1

Red Kuri Pumpkin Soup

German cuisine is wonderfully hearty and though certain recipes vary depending on each region, there are real staples to the diet, such are beautiful fresh bread, potatoes, soups and stews. Each area has their own home twist on the classics, such as the Russian influence of flavours within East Germany (my current home), to the… 

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Buttermilk Rye Boule-001

100% Rye Sourdough Baking (Rye Sourdough Boule Recipe)

  This is a guest post from Shannon Stronger of Nourishing Days. Shannon is a home cook, fermentation enthusiast, homesteader, and sustainable food advocate. She has written two seasonal cookbooks, writes the real food and sustainability blog Nourishing Days, and works as Blog Editor and Content Writer for Cultures for Health. She lives on an… 

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fermented berries horizontal (1 of 1)

Fermented Mixed Berries

This past weekend, I splurged and bought a few packs of berries (a special treat indeed, considering the snow still falls in the mountains) because I was so inspired by a new recipe: fermented berries.  We tend to rely on our fermented vegetables like sour pickles and hot pink jalapeno garlic kraut, as well as tonics… 

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