What I ate to lose 80 pounds and keep it off!
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 […]
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 […]
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 […]