Simple and Nourishing Spring Salads

Simple and Nourishing Spring Salads | Spring is the perfect time to gather greens and prepare simple, nourishing salads. Why wait for summer? There are greens to be picked and delectable salads to prepare, even now in April. It's surprising how many varieties of spring salad there actually are! | GNOWFGLINS.com

Spring is the perfect time to gather greens and prepare simple, nourishing salads. Why wait for summer? There are greens to be picked and delectable salads to prepare, even now in April. It’s surprising how many varieties of spring salad there actually are! [by Stacy Karen]

Asparagus Leek Bisque: A Seasonal Soup for Spring

Asparagus Leek Bisque: A Seasonal Soup for Spring | My favorite season has officially arrived: Asparagus Season. Since asparagus takes three years to produce stalks worth eating and then defies any efforts to uproot it, asparagus is a seal in your garden, declaring a desire for a long-term, fruitful relationship. My favorite recipes are the simple ones: easy roasted asparagus, crunchy pickled asparagus, and the bisque I'm sharing with you today -- creamy, delicate, and full of fresh spring flavors. | GNOWFGLINS.com

My favorite season has officially arrived: Asparagus Season. Since asparagus takes three years to produce stalks worth eating and then defies any efforts to uproot it, asparagus is a seal in your garden, declaring a desire for a long-term, fruitful relationship. My favorite recipes are the simple ones: easy roasted asparagus, crunchy pickled asparagus, and the bisque I’m sharing with you today — creamy, delicate, and full of fresh spring flavors. [by Kresha Faber]

Roasted Asparagus

Roasted Asparagus | High in vitamin K, folate, and vitamin A, and rich with minerals from deep in the ground, asparagus is a superfood we should be eating more! Its season is almost upon us; it's harvested across America between the months of March and May. Soon you'll find it everywhere, and to help you get ready, I'm going to show you my favorite way to prepare it: roasted. | GNOWFGLINS.com

High in vitamin K, folate, and vitamin A, and rich with minerals from deep in the ground, asparagus is a superfood we should be eating more! Its season is almost upon us; it’s harvested across America between the months of March and May. Soon you’ll find it everywhere, and to help you get ready, I’m going to show you my favorite way to prepare it: roasted. [by Katie Baldridge]

Best Sweet Potato Casserole Ever

sweetpotatoes-square

I’m putting myself on the line by claiming that this is the “Best Sweet Potato Casserole Ever”. Now it hasn’t won any awards or a blue ribbon at the State Fair or anything like that. But I can tell you that I never liked sweet potatoes — until I created this recipe. I make this for my family year-round, take it to cookouts and potlucks, and have shared this recipe with many friends and family. It’s so good! [by Lindsey Dietz]

A Simple Guide to Roasting Vegetables

roasted vegetables square

Roasting is a one of my favorite ways to prepare vegetables! It’s perfectly simple, requiring little more than chopping, tossing in oil, and placing in a hot oven. During roasting, vegetables become lovely and crisp on the outside, tender and soft on the inside. Roasted vegetables are a wonderful accompaniment to any fall or winter meal. I also find that many vegetables taste better roasted than they do raw or steamed. Some vegetables I don’t generally like are absolutely delicious roasted (cauliflower, for example). Here’s a simple guide to roasting vegetables, whether combining them together or roasting them singly.

Lemon Cream Asparagus

asparagus-steam

This is a simple recipe for delicious, tender, young asparagus. We love it! Plus we can use up abundant spring cream. :) As I’m sooooo out the door to homeschool testing, I’m going to leave my introduction at that. Take my word for it, you’ll love this dish!

Spinach Kraut

spinach-kraut

Did you know you can ferment all manner of greens? Yes, you can — and it is a good idea because dark leafy greens are high in oxalic acid. Fermentation (and steaming) reduces this anti-nutrient which otherwise would interfere with mineral absorption. Spinach kraut is a lemony fresh and salty take on regular old cabbage kraut. We love it. (My new book, The Complete Idiot’s Guide to Fermenting Foods, includes this recipe, and a recipe for fermenting lemon and dill spinach sticks.)

Simple, No-Pound Sauerkraut + I’m on Beyond The Peel TV

beyondthepeelTV-wardeh

Today, I’m a guest on Beyond The Peel TV, hosted by Joshua and France of the Beyond The Peel blog. Joshua and I talk about my family, my classes, how easy it is to get started with traditional foods, and lots more. Joshua is a great host. No wonder he’s doing an internet TV show — he’s a natural! In this post, I also share the recipe for simple, no-pound sauerkraut which I mentioned in the show.

Pan-Fried Parsnips

close up butter fried parsnips

Don’t assume you don’t like parsnips. That is, unless you’ve already had them like this — pan-fried, browned and caramelized in butter. Super good and super easy. Beth, with whom we shared a garden last summer, gave me this recipe and a taste-test of her prized leftovers. They were fantastic, so I couldn’t wait to try it myself. And the whole family loved these!