(If you’re new to cooking with dry beans, read up on everything you need to know about dry beans here.) This rich, earthy chili combines complex flavors for the perfect winter meal. If you put it in the slow cooker in the morning you do not have to soak the beans overnight and you will…
Broth (also call stock) is a mineral- and protein-rich infusion made by boiling bones along with vegetables, herbs and spices. Every five-star restaurant has a stock pot of broth simmering on the back burner, ready to use in their best recipes. It has been a mainstay of human diets for centuries because it is such…
My kids don’t like beets, but this dish has made them, well, tolerant, of beets. It is my favorite way to eat them. Quick and easy, this is a good way to use of the beets from your garden that you’ve been storing all winter long. Ingredients: 2 – 3 beets, enough to make 4…
This easy-to-prepare salad is the perfect way to use kohlrabi. It plays well to kohlrabi’s crunchy-sweet goodness. It will keep well in the refrigerator for several days. Ingredients: 4 C shredded kohlrabi ½ C shredded carrot ½ C finely diced onion Dressing 1/3 C apple cider vinegar 1/3 C olive oil 1½ Tbsp Dijon mustard…
Radishes are a great first crop for children to start learning to garden. They grow quickly and are fool proof. I plant radishes with my carrots. They are quick growing, so they help define my carrot rows long before the tiny carrot seedlings emerge. But then I’m left with a hug radish crop. What to…
This is a filling salad that could be a meal all by itself on a hot summer day. It’s especially delicious if you can use fresh vegetables from your garden. Ingredients: 2 cups Quinoa 4 cups water 1/4 tsp salt 1/4 tsp freshly ground black pepper 5 Tbsp fresh lemon juice 1 cup extra virgin…