Pork Roast with Winter Vegetables

Once upon a time, "seasonal eating" applied to everything -- not just spring onions, summer berries, or fall pumpkins. Meats were seasonal, too. Pork was most plentiful in winter when the cold temperatures insured proper hog butchering conditions. Here's a winter pork roast, where you can make use of whatever winter vegetables you've got on hand. | TraditionalCookingSchool.com

Once upon a time, “seasonal eating” applied to everything — not just spring onions, summer berries, or fall pumpkins. Meats were seasonal, too. Pork was most plentiful in winter when the cold temperatures insured proper hog butchering conditions. Here’s a winter pork roast, where you can make use of whatever winter vegetables you’ve got on hand. [by Lee Burdett]

How to Cook Pastured Chicken

No one wants to eat dry chicken, especially when you've spent years raising it or quite a lot of money to buy it! Here's how to get tender and juicy *pastured* chicken. | TraditionalCookingSchool.com

Since you and your neighbor aren’t “engineering” your chickens to be plump and juicy, you may notice that your pastured meat is sometimes dry or tough after cooking. No one wants to eat dry chicken, especially when you’ve spent years raising it or quite a lot of money to buy it! Here’s how to get tender and juicy pastured chicken. [by Lindsey Dietz]

Anatomy of a Blended Soup

Anatomy of a Blended Soup | The sky's the limit when it comes to deciding what to put in your blended soups. Use up any stray produce: an extra potato that didn't get baked, bits of broccoli or red pepper from a party tray, zucchini that's gone soft, wilty herbs that might be thrown out anyway... Anything is fair game. And delicious! | TraditionalCookingSchool.com

The sky’s the limit when it comes to deciding what to put in your blended soups. Use up any stray produce: an extra potato that didn’t get baked, bits of broccoli or red pepper from a party tray, zucchini that’s gone soft, wilty herbs that might be thrown out anyway… Anything is fair game. And delicious! [by Lindsey Dietz]

A Traditional Cooking School Thanksgiving

A Traditional Cooking School Thanksgiving | God is so good to us, and Thanksgiving is a great time to remember His blessings -- and give thanks! Have you begun planning your Thanksgiving menu? We -- the Traditional Cooking School by GNOWFGLINS writers -- want to help you by sharing our favorite simple and nourishing holiday recipes. We've got you covered from main dishes to treats and appetizers. All simple and nourishing, and oh-so-delicious. | TraditionalCookingSchool.com

God is so good to us, and Thanksgiving is a great time to remember His blessings — and give thanks!

Have you begun planning your Thanksgiving menu? We — the Traditional Cooking School by GNOWFGLINS writers — want to help you by sharing our favorite simple and nourishing holiday recipes. We’ve got you covered from main dishes to treats and appetizers. All simple and nourishing, and oh-so-delicious. [by Jenny Cutler]

Root Vegetable Tartiflette

Root Veggie Tartiflette | This happy accident started when I was trying to use up a few extra root vegetables. It's not a stew. It's sort of a casserole. But it is comfort food: homey and rustic. This tartiflette (a traditional French dish) includes root vegetables, which are high in antioxidants, fiber, and essential minerals. | GNOWFGLINS.com

This happy accident came to be when I was trying to use up a few extra root vegetables. It’s not a stew. It’s sort of a casserole. But it is comfort food: homey and rustic. This tartiflette (a traditional French dish) includes root vegetables, which are high in antioxidants, fiber, and essential minerals. [by Lindsey Dietz]

10 Easy Ways to Pack More Fermented Foods in Your Child’s Lunch

10 Easy Ways to Pack More Fermented Foods in Your Child's Lunch | Fermented foods pack a nutritional punch for any meal. But, what to pack and how to provide variety? Here's how to make the most of your child's school lunch with fermented foods -- without adding lots of prep time. | GNOWFGLINS.com

Fermented foods pack a nutritional punch for any meal. But, what to pack and how to provide variety? Here’s how to make the most of your child’s school lunch with fermented foods — without adding lots of prep time. [by Kresha Faber]

Roasted Corn, Tomato, Sweet Onion, and Salmon Salad with Creamy Herb Dressing

Roasted Corn, Tomato, Sweet Onion, and Salmon Salad | Summer may be officially over, but in most areas of the country the late season harvest is still in full bloom. This delicious recipe isn't a light salad, but a satisfying, nutrient-dense mixture of ingredients that touches on all the taste points of the culinary palette. In other words, it's da bomb dot com! | GNOWFGLINS.com

Summer may be officially over, but in most areas of the country the late season harvest is still in full bloom. This delicious recipe isn’t a light salad, but a satisfying, nutrient-dense mixture of ingredients that touches on all the taste points of the culinary palette. In other words, it’s da bomb dot com! [by Roz Mignogna]