Somehow, jambalaya hits the spot for me. I harken it back to the Cajun restaurant that opened right when I got my first post-university job and my own apartment. What once had been a foreign cuisine altogether became soul food. Thus, every once in while, I crave jambalaya. As you prepare this recipe for your family and friends, I hope it will provide you with the same joy that it has provided me for many years! [by Kresha Faber]
Amazing produce like green onions, asparagus, and snow peas are ready to enjoy in the spring. What better way to celebrate spring than with a light soup to highlight the first produce of the season? This savory chicken and spring vegetable soup brings the flavors of spring into your kitchen… [by Katie Mae Stanley]
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]
Fish stock doesn’t usually make a person’s top ten “I need to try this!” list. It certainly didn’t make mine! But “unfortunately”, I’m a reader, and when I read about the health benefits of fish stock, I had to give credit where credit is due. All meat stocks are healthy for you, but fish stock is in a class all by itself. [by Paula Miller]
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]
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]
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]
Holiday celebrations can be hard on our bodies. Eating foods prepared in other kitchens often means we’re consuming ingredients that are not necessarily nourishing. My family chooses to stay flexible during these times, making the best choices we can under the circumstances. But after the holidays, we start craving simple and healing foods. Are you in the same boat? Try my three simple recovery tricks and two favorite back-on-track simple recipes. [by Jenny Cutler]
What about keeping up the routine of making stock constantly, so it is always available? You know how that goes. Fill the pot with bones and water and vinegar. Simmer, strain, store, use. Wash the pot and start all over again. Practically daily. It could be simpler. It could be easier. Let me introduce you to perpetual stock. With perpetual stock, you hardly feel like you’re working at all. With perpetual stock, the stockpot is always on, always ready. You don’t have to store the stock, you don’t have to wash the pot daily, you’re not always messing with it. Here’s how.