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Current category: 'Veggies.'

Zucchini Noodles with Fresh Tomato-Basil Sauce

I’ve been carting around different versions of this recipe since college. (That’s about 25 years, you guys. Yikes!) It started out as a clipping from a magazine: “Hot Pasta, Cold Sauce,” a recipe for piles of hot linguine topped with a room temperature tomato-basil sauce. I made it all the time because it was fast, easy, and cheap. As my budget and tastes evolved, the recipe did,... read more

Paleo Latin American Dinner Party

It’s been hot and steamy here in Vermont for the past few weeks, so when we had a few friends over for dinner recently, I had two requirements for our menu: (1) I craved tropical flavors; and (2) It had to be no-fuss and preferably made on the grill. This is the menu that I landed on (partially inspired by a fried chicken recipe from Cook’s Illustrated): Crispy Latin American... read more

Cucumber-Pineapple Salsa

Let’s be honest: cucumbers aren’t the most charismatic veggie out there. They’re not a nutritional powerhouse like kale, or adorably diminutive like Brussels sprouts, but they compensate for their lack of exuberance by being so versatile. When cool cucumbers mix and mingle with sweet pineapple and kicky jalapeños, something delicious happens. Suddenly, the cucumber is sitting at the... read more

Crispy Plantains with Garlic Sauce

What I’m about to say is not an exaggeration: I’ve been eating these plantains for dinner almost every night for months. Every. night. I’ve also been having a super fun summer… enjoying tons of energy during my workouts… losing body fat and building muscle. Coincidence? I don’t think so! I think these plantains are magic. So abracadabra to you! This recipe is part of my... read more

Lemon-Maple Kale Salad with Dates and Almonds

Have you ever massaged your kale?! I didn’t really understand why kale salads were so popular until I learned the massaging trick. Now it all makes sense. Bitter and tough, but loaded with flavor, vitamins, minerals, and fiber, kale has a well-deserved reputation as a numero uno leafy green. And when you break down its defenses with a little salt and a lot of tough love, it yields, becoming less... read more

Snap Peas with Lemon, Mint, and Pistachios

The pick-your-own garden at our CSA Sunrise Farm is twisted with beautiful pea vines right now! Both snow peas and snap peas are on the menu, and I’m delighted to see both of them. They’re two of the three legumes—green beans/wax beans are the other one—that are paleo-friendly (because they’re more pod than pea… YAY!). Snow peas, a.k.a, Chinese pea pods, are the flat ones... read more

Rapini with Potatoes and Italian Sausage

There are very few foods I dislike outright (hello, capers!), and I’m pretty open to trying at least one bite of anything I’ve never eaten before. So it’s pretty rare for me to run into a vegetable I haven’t cooked at least once, but the rapini in my CSA basket last week was a new one for me. Fun! Faced with that mysterious green bundle, I fell down a rabbit hole of research. Here... read more

Herb Parsnip Fries

Before I joined the Sunrise Farm CSA here in Vermont last summer, I’d never tried parsnips. That seems so shocking now, as I type the words, but it’s true. No parsnips! Now that I’ve enjoyed them puréed — with grassfed ghee and truffle salt — and turned them into crispy, golden-brown Herb Parsnip Fries, I’m not sure how I got by without them. Less starchy than potatoes, less... read more

Onions 101

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... read more

Persian-Spiced Winter Vegetable Soup

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... read more

Review: The Performance Paleo Cookbook

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... read more

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