Welcome, Spring!

Today is the first official day of Spring, and I thought I would celebrate by recounting some of my favorite spring inspired recipes from the past years. Spring is when life finally gets breathed back into our dishes. There are such vibrant greens and reds, pinks and yellows… making this collage of pictures felt more like painting. Get excited to eat and cook again! When I think spring, I think strawberries, asparagus, and meyer lemons. But start looking out for other great signs of spring, including fennel, fiddle head ferns, new potatoes, peas, ramps, and radishes. And rhubarb!...more

Pumpkin Spice Oatmeal: Fast and Easy, Great for Kids and Nursing Moms!

      This easy pumpkin spice oatmeal recipe is a fast and hearty breakfast that my kids ask for repeatedly during the fall and winter months. It is also an excellent recipe for nursing mothers as it helps keep milk supply up and packs a real nutritional punch....more

Eating in Season- Fall

What drives our decisions to buy the foods we do?  Is it the tricky marketing that packaging often displays?  Cost? Certain nutrients we are looking to include in our diets?  Could be any number of reasons, but I"m willing to bet that most of us have taste at the top of the list....more

Now is the time for Blueberries

I don't know about you but up here in Alaska the blueberries are thick in the stores! Huge luscious boxes of berries just begging to be made into something fantastic. And to top it all off in a few weeks the native Alaska blueberries will make their grand entrance and then it's an all our feast-apalooza to end all. Here are a few links to some of my all time favorite berry recipes....more

Vegan 101: A Newbie’s Guide to Seasonal Eating and Cooking

It’s spring! What a perfect time to freshen up the blog! I hope you like the changes — and will pardon a few hiccups along the way. I have some broken links to fix (actually, a lot!)  and I’m doing a major recipe page overhaul (thanks to Recipage). ...more

Three Vegetables to Cozy Up to When the Weather Turns Cold

Research says that we cook the same 20 dishes again and again. Again and again. Again and again. (And again.) Sure, every six months, we drop one and replace it with another. Eating in rhythm with the seasons changes that. Each season, each month, there's something new to pique our curiosity and tickle our tastebuds, something that just last month wasn't available or wasn't at its freshest or had to travel from, alors, South America to reach your table. So, tis late fall. Tomatoes are two months gone and asparagus are five, maybe six, months away. What's special about what we cook in November? Here are three vegetables that will turn November into something special, something memorable. ...more

I don't know where this is from and I did add stock to my version which wasn't in the ...more

Seasonal Eating: Fall Salads That Taste Like Autumn

The joy (and some times, the frustration) of eating in rhythm with the seasons is that there's so little repetition. Four times a year -- in truth, nearly each month -- the earth yields new foods for us to sample. In spring, we breathlessly await the arrival of asparagus and artichokes for salads. In summer, a salad comes without thought, throw a few tomatoes into a bowl, add a little onion and vinaigrette, it's a salad. ...more

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