Gluten-Free
Kale Day at the Winter Farmers’ Market
We had a blast, as always, at our latest farmers’ market cooking demo. Last Saturday (March 10) was kale day at the market, and Erin and I were there cooking with kale, swiss chard, arugula, and beet greens. Erin has already posted the recipes over at the Allgood Eats blog, so CLICK HERE if you’re ...
{recipes} Carrots: Revisited
Carrot Day 2012 Yesterday was ‘Carrot Day’ at the Wentworth/Rollinsford Farmers’ Market and it was also our 2nd Local Food Cooking Demonstration this season. I was there with my friend & cooking partner Erin Allgood, and we had a blast talking with all of you who stopped by to say hello and sample. We made ...
Purple Majesty, Adirondack Red, Keuka, and more…
Tomorrow (Dec. 3) is Potato Day at the Winter Farmers’ Market (in Rollinsford, NH). It’s also our first local food cooking demo of this winter season! Erin Allgood and I will be there from 10am to 2pm making a few simple but tasty potato dishes with a nice variety of our local potatoes and other ...
Carrot Creativity
I’ll be back to my regular blogging self soon (I swear!), but for now I wanted to share some information from our last local food cooking demonstration. On March 26, we had our final winter cooking demo. It was Carrot Day at the market and we were cookin’ with carrots, to be sure! Erin and ...
Rutabaga Love
Yep, that’s right. I’ve fallen in love with rutabagas. I mean, I love root veggies in general, but rutabagas are new to my kitchen and you know how special new love can be I’ll be at the winter farmers’ market at Wentworth Greenhouses in Rollinsford, NH, tomorrow (Sat., 2/26) with my cooking partner Erin. We’ll ...
From a Local Kitchen: Getting Well Grounded with Kale
Last week I mentioned that I was asked to write a guest blog post for the Seacoast Eat Local series “From a Local Kitchen”. Here’s the excerpted introduction by SEL blogger Debra Kam, and a link to read the full post: Kale and winter greens will be the featured vegetables at our next Winter Farmers’ Market, ...
Raw Kale Salad with Tahini & Garbanzos
This is my recent modification of Avocado-Kale Salad from Rainbow Green Live Food Cuisine by Gabriel Cousens, MD. Love the avocado salad, but had no avocados in the house, so I made this instead… What you’ll need: 1 big bunch of kale (~6-7 cups fresh, chopped) — I used 1/2 bunch purple kale + 1/2 ...
Kale-White Bean-Sausage Stew with Oyster Mushrooms
For veggie option, simply leave out the sausage — you’ll get your protein from the beans and it still tastes great. You may want to use some veggie stock in place of some of your water (for flavor). This recipe serves ~8. Freezes great for quick lunches/dinner in the future. What you’ll need: 3 small ...
Potato-Leek Soup with Sage & Thyme
What you’ll need: ~10 red skin potatoes (or whatever potato variety you’d like to use) 1 locally raised and prepared sweet Italian sausage 2-3 leeks 2 cloves garlic 2 shallots 1 large carrot 4-5 cups chicken or vegetable stock 1/2 – 3/4 cup cream/half and half (optional) ~5-6 leaves fresh sage ~4-6 sprigs fresh thyme ...
Cooking the best with what you’ve got.
I love flipping through cookbooks and sometimes I even make a grocery list and follow one of the recipes to the letter. But most of the time I just take a look around my kitchen and figure out some way to turn the random food I have into a meal. I’m sure there are many ...
Recent Comments