After three months of no kitchen and way too much take out food, I was finally able to make what my body has been craving. Warm Buckwheat and kale tossed with oven roasted root vegetables.
When the garden is in full swing, this simple salad takes advantage of the season. Smokey fire roasted eggplant and bright fresh vegetables combine in my take of a Turkish classic.
The internet is a funny thing, resource, time sink, abyss of knowledge – useful and otherwise, and (re-) connector of people.
It’s this last one that I’m … Read More
Actually, for me to be in a pickle is a good thing!
If you have been following along you know I like pickles, pickled cucumber, chillies, tomatoes, giardiniera. All these … Read More
I’m loving the pseudo-cereals of late, and while I’ve done Quinoa before, this is a little different take. Perhaps this is a bit of a fussy presentation but after the … Read More
Buckwheat, despite the name, is not related to wheat or cereal at all but rather is in the same family as sorrel and rhubarb. This grain is no longer a commercially … Read More
As we approach the holidays, it’s easy to get caught up in the food frenzy of sweets and big meals. The tables in the departments at work are groaning under … Read More
It’s all about balance folks. A couple days ago we had a pork feast, today – a vegan dish that brings classic fall flavors together – acorn squash, roasted chestnuts, … Read More