The garden was producing baby greens, green onions, radishes, and herbs. I had cherry tomatoes and cucumbers from elsewhere. That’s how this salad was born. By topping the greens with the vegetable mixture, you get a lovely presentation and greens that stay crisp until they hit your mouth. For the most flavor, texture, and fun, be sure to get both toppings and greens in each bite! [by Wardee Harmon]
Finally, spring has arrived! I’m so glad for the longer days, bright flowers — and that feeling of hope that always comes with the calendar turn from March to April. You know what makes a perfect lunch for these light, breezy, sunshiny days? A salad of salmon, peas, and rice. It’s simple to make, and the refreshing flavor perfectly suits the mood of this new season. [by Lindsey Proctor]
My mother always made layered salad during the spring. She served it in one of her pretty clear glass serving dishes, and it frequently accompanied our Easter ham. I’ve seen many variations over the years, and I recently created my own healthier version, plus I love to serve it in individual dishes. [by Jenny Cazzola]
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]
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]
Canned and packaged foods tend to be chock-full of preservatives, unhealthy fats, and other additives — not to mention, they are usually expensive.
But oh, the convenience! When my family and I started moving into eating GNOWFGLINS, I missed the ability to grab a packaged mix and pull together a quick meal. Not any more! Today, since it’s January and the doldrums of winter have just begun to set in, I thought some nourishing comfort food from my book, The DIY Pantry, might be just the ticket. In our house, this chicken noodle soup and cornbread often grace our lunch table. [by Kresha Faber]
No surprise, like everyone, we’re big fans of macaroni and cheese. I’ve shared a stovetop real food mac and cheese in the past. This one is gluten-free, too, but it’s also baked and has a brown-rice thickened cheese sauce with smoked paprika. It’s worth the extra time to make the sauce and bake the dish. It’s absolutely scrumptious with the toasty oven-baked cheese. [by Wardee Harmon]