This easy chimichurri recipe is bright and zesty, with ingredients like fresh herbs, vinegar, oil, and garlic, making the base of the no-cook sauce. It’s a healthy versatile vegan and gluten-free topping that can be used on everything from meat to vegetables!
Pickling and fermenting both involve brine and acid. But what is the difference between these two preserving techniques and can a pickled pickle be fermented?
With the growing season quickly coming to a close, I’ve got a glut of San Marzano tomatoes right now. Seems like the perfect time to try sun-drying them. After reading
If you really want to get into the fall spirit(s), try this simple homemade pear liqueur recipe. The hardest part is the wait!
The strawberries I recently planted haven’t fruited yet, but that hasn’t stopped me from eating a whole lot of local strawberries this season already. Lately I am buying them from
Naturally cultured foods, such as these lacto-fermented pickles, are teeming with vitamins, live enzymes, and natural probiotics (bacteria that are helpful for reducing the amount of harmful organisms in the
To make candied violets, all you need is the flowers, some sugar, and something to get the sugar to adhere to the flowers. Candied violets make a beautiful decoration for cakes, cupcakes, and other pastries.
I devoted a whole chapter in my book to the health benefits of cultured foods: I love and eat all sorts of cultured foods and kimchi is one of my
Disclosure: This post is sponsored by Glad in conjunction with their #SAVEITSUNDAY program. With #SAVEITSUNDAY, Glad hopes to educate the public about the consequences of food waste, and I am
My house has a longish rocky driveway and purslane grows like crazy along the edges. I also find it in my garden beds, so I eat it quite a lot.
This past Sunday, I attended my third wild edible plants class. I am so glad I signed up for this series…I really look forward to the class each month, and
Have you ever tasted homemade candied citrus peel? It’s a far cry from any store bought version you may have tried in the past, I assure you. This recipe for
Yes, I am aware that it’s Valentine’s Day, and that today I am “supposed to” post about cookies, or something chocolate-related, or maybe a romantic dish you could cook for
I’ve made no secret about the fact that I adore kimchi: I posted my go-to recipe some time ago and I’ve written extensively about the health benefits of fermented foods.
Jen Schall is a dear blogger friend, and soon she’ll be having a baby girl! I’m just thrilled for Jen and her husband Darron, and I’m excited to be participating
The amount of tomatoes I’ve harvested from my garden this year has been nothing short of astonishing. I was determined to grow enough so that I could live off tomato
Last year around this time (at the urging of Shauna), LOTS of food bloggers took to their kitchens and made pie (I made this). That first annual Pie Party was
I go weak in the knees for recipes made with edible flowers… …so when violets started popping up across my yard recently, I immediately set about gathering as many as
I have been sick as a dog this past week. {What’s up with that expression, by the way? My dog is perfectly healthy.} The kind of sick where you cannot
Welcome to Week 6 of One Simple Change! If you are not familiar with my OSC series, here’s what it’s all about: I’m giving you a new and different healthy
I know what you’re thinking: where was this dip a couple of days ago, when I was planning my Superbowl party? Believe me when I say I really wanted to
I’m a huge fan of dips, and the ones I like best are interesting, yet still healthy- dips you can dig into without guilt to take the edge off your
We have an extra refrigerator in our garage. It’s where I keep my “bee tea”- a sugar/herb solution I’ve been making in large quantities and feeding to my bees for
I bought these local concord grapes earlier this week. I had visions of using them in Jennie’s muffins…a recipe I’ve had my eye on for a long time. But that