I tried kabocha squash for the first time this year… I’ve been missing out. This Japanese squash tastes like a cross between a pumpkin and a sweet potato. It is so delicious roasted and blended to serve as a soup, pasta sauce, or in this case curry. I was thinking […]
This summer, I grew Scotch Bonnet peppers primarily to make Jerk Chicken. Scotch Bonnet peppers have a nice amount of heat, similar to a habanero pepper, with some sweetness. I am part Jamaican, but this Jerk recipe is not 100% authentic. It is, however, 100% delicious. The way to my […]
There is no better way to use up fresh tomatoes than to make a big batch of salsa for the freezer. In addition to preserving and using up your tomatoes, this salsa can be easily defrosted in case you need a reminder of what tomatoes should taste like in the […]
Few things in life are better than peak, homegrown or farmers market tomatoes in the summer. Perfect for fresh eating, cooking, and preserving, I have a lot of fun in the kitchen with my homegrown tomatoes. Even watery grocery store tomatoes will do the job in this recipe. The flavor […]
Fresh, colorful, nutritious, delicious… this recipe has it all. I used my own, homegrown Minuet Chinese Cabbages, Red Russian Kale, New Kuroda Carrots, Green Beauty Snow Peas, and Tangerine Gem Marigolds . Like most of my recipes, this salad is very customizable. Feel free to add your favorite in-season vegetables […]
This dish was created to use up some vegetables in my fridge. Use whatever amount of whichever vegetables or meats you’d like. I used some of my homegrown kale and the last of last season’s butternut squash (harvested 10 months ago!). The fried egg takes it over the top. If […]
Stir fries are an easy, healthy, and tasty way to use spring and summer vegetables. Paired with cornstarch-free crispy tofu, this recipe is a favorite of mine. It’s sweet, spicy, and sour with a bunch of different textures and flavors. This dish is also visually appealing with a cornucopia of […]
Need a healthy, filling meal for dinner tonight? Want to use up last season’s butternut squash? My stuffed butternut squash is the recipe for you! Using a sharp knife, I halve each squash and scoop out the seeds (save for next year’s growing season!) I then fill each half with […]
These vegan gyozas were an immediate favorite among my family and friends. Stuffed with spicy broccoli, carrots, and mushrooms, these little dumplings pack a punch. Feel free to add your favorite seasonal vegetables to the mix. I also make my own gyoza skins, but you can save some time by […]