I think I've finally perfected this one. I fed it to a hardcore carnivore last night. He cleaned his plate! Okay, he might have been really, really hungry, too. Adapted from Sandor Katz's Wild Fermentation6-8 ounces tempeh ( Read more... )

I made a big batch of this for the kiddo to take in her lunches last week. I had a ton left over, so I brought it to the end-of-camp potluck celebration, where it was devoured, save for the obligatory last serving. I foresee many variations on this salad as the dog days continue, including a few without beans. Needless to say, the house has been ( Read more... )

I've finally perfected the dutch oven approach to Thai-style curry. It comes out more watery than at the restaurant, but a bit less salty and I'd wager healthier, too. This makes ~four huge servings and lasts us a few days in the fridge. The beauty of this recipe is that you can use whatever veggies you like; I've included the combination that I ( Read more... )

Cole slaw need not be a boring flavorless affair. When I saw this recipe in one of my favorite blogs, I knew I had to make it for my barbecue. I've made three batches now; the best so far was made with cipollini onions and crème fraîche.

Slaw

• 6 cups finely shredded green cabbage
• 1/2 cup sweet white onion sliced very thinly
• handful of ( Read more... )

This was supposed to be the filling of my meatball lettuce wraps, but it soon became clear that we were going to have too much meat, so I just put this out as an additional salad. I think I will make it again just on its own, or maybe as a spring roll filling. It's a nice change of pace from the traditional French carrot salad that I usually make ( Read more... )

I wanted to make potato salad for our BBQ, but I wasn't about to settle for the old boring standard. We already get our Dijon/mayo/dill freak on in my kid's favorite lunch of the moment, tuna salad.

• 3 pounds potatoes (I used a combination of red, blue, and Yukon gold)
• 1 teaspoon salt
• 1 cup mayonnaise
• 1 can (4.5 oz) chopped green chilies
• 1/3 ( Read more... )

• 1 cup dried large white beans (tarbais, flageolet, Great Northern, navy, yellow-eyes)
• 2 pieces whole very smoky, thick-cut bacon, chopped finely
• 1 medium white onion, chopped (I recommend Walla Walla sweet)
• 1/4 cup molasses
• 1 tablespoon cider vinegar

This has been a favorite in our household for decades. You can add whatever veggies you like; this is just an example of my most recent foray into this recipe. Adapted from The Enchanted Broccoli Forest.

Marinated tofu stir-fryPress out the water from one cake of firm tofu: sandwich between two plates and put something heavy on top for about ( Read more... )

To make the dressing, combine the following in a jar with a tight-fitting lid and shake well ( Read more... )

This was so yummy that I made it again the next day. She is right about not using canned beans; they can get pretty mushy. I just obtained a mess of dried beans to use next time ( Read more... )