Current category: 'Veggies.'
Apr 13, 2015
Last summer, I told Farmer Chuck — the king of everything delicious at our CSA Sunrise Farm — that the onions we’d been getting in our basket were the most delicious I’d ever tasted. He explained me that they’re an heirloom onion variety called Ailsa Craig, named for an island in the Firth of Clyde, about 10 miles off the coast of Scotland. (If you would like to go down the same...
Jan 8, 2015
A few thoughts on soup…
1. I’m still on my soup-for-breakfast kick and since it’s lasted more than 18 months, I don’t think it can be called a “kick” anymore. It’s now a “thing.” That’s an important distinction.
2. I’ve become a bone broth-making machine, and using bone broth in soups and stews not only improves the flavor immensely, it...
Jan 4, 2015
This is a really good time for paleo cookbooks! And I’m very happy to announce that The Performance Paleo Cookbook, the eagerly-anticipated recipe collection from Stephanie Gaudreau of Stupid Easy Paleo, is being released on January 6. I love this cookbook for three reasons:
1. Stephanie’s recipes are easy to make and always taste delicious. They’re also meticulously tested so they work...
Oct 13, 2014
My dad and I spent the afternoon cooking yesterday. Or, more accurately, running back and forth between the kitchen and the living room, taking advantage of commercial breaks to chop and stir while we watched the New England Patriots defeat the Buffalo Bills. There was a lot of me jumping up, throwing my arms overhead, and yelling, “Gronk is back!” and “Come on, Tommy!” (Yes, I...
Oct 9, 2014
I’ve been joking that I’m becoming a homesteader since we moved to Vermont.
That is an (unintentional) insult to homesteaders everywhere.
Preserving things during the summer is a Big Deal here, and after multiple exposures, I could no longer resist the massive towers of 1-quart Ball jars at the co-op, the regular grocery store, and K-Mart. I’ve been tinkering a lot and after several...
Oct 6, 2014
I was working on updating a classic American recipe for my Paleo Magazine column this weekend and realized I had no idea how to properly prepare a fresh coconut. After a little research and some tinkering in my test kitchen, this what I came up with. If you’ve never eaten fresh coconut, you really owe it to yourself to give a go!
Preheat oven to 400F.
Place the coconut on a kitchen towel for...
Jul 17, 2014
White potatoes are now Whole30 approved.
A cuppa joe. A wise-ass waitress. And a plate piled with over-medium eggs, crispy bacon, and a mound of crispy brown home fries — this is my ideal weekend breakfast at a diner.
Sure, we paleo people have been able to enjoy a classic diner breakfast of bacon and eggs all along, but I have to tell you, the announcement that white potatoes are now Whole30 compliant...
May 27, 2014
Go ahead and say it! It’s OK to complain a little among friends. At first, saying “no” to pasta – and replacing it with vegetables! – is no fun. I understand. We all go through it. But here’s the thing: We have choices. Tasty choices. There’s no reason to give up the fun of twirling long, strands of yumminess on a fork. With a little patience, some ingenuity, and the loving support of...
Apr 25, 2014
Spring and summer are potluck season, and a big, brightly-colored salad is like a big bowl of love. Plus, it’s a sneaky, delicious way to get everyone to eat more vegetables.
This quick salad showcases the colors of the Italian flag: green basil, white zucchini, and red tomatoes — and it tastes like leisurely, sunny days. Serve it as a topping for grilled chicken or fish, or as part of an antipasto...
Mar 25, 2014
I recently hosted a dinner party for 12 people and wanted to serve cauliflower rice. But the idea of figuring out how to sauté, like, three heads of cauliflower — without the “rice” getting mushy — and how to have it all ready to serve at the same time was overwhelming. I wondered if there was an easier way.
There is: oven roasting!
Say hello to Oven-Roasted Cauliflower Rice. The...
Feb 7, 2014
A few facts: Tiny things are cute. People love cute things. Brussels sprouts are really just stupid-
cute, tiny cabbages. So if Brussels sprouts are loveable, then Brussels sprouts caramelized with tangy mustard and pungent garlic must be adored. And if you prepare food that’s adored, you will be revered and lauded. Absolutely lauded. (I’m fairly certain that these exact arguments are used to teach...