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This recipe was inspired by the repulsion that Jeff has for ripe bananas (Jeff: anything not green is gross). The bananas that are best for muffins are very ripe and give off an odor that is very off-putting to my husband (Jeff: it's true). The strawberries that I used were fresh from the farmer's market; …
Continue reading Strawberry Banana Muffins (Or, How to Use up Mushy Fruit!)
A spiralizer creates "noodles" out of vegetables, like "zoodles," or zucchini noodles. I used to have a spiralizer, but it did not make the cut through multiple moves. With this recipe, I wanted to show that a similar result can be made with just a vegetable peeler, which transforms zucchini into a delicious vehicle for sauces. …
This is my first recipe in a few weeks since we have been busy! Jeff and I just returned from a lovely trip to Denver, where we visited with his family. Jeff has been holding down the blog fort, and I am very thankful for him. The four days away was just the refresh that …
Originally I tried this recipe using cabbage as the wraps and then baking it all together. As Jeff and I were eating our meal, we both kept commenting on how the wraps would be better with lettuce instead of cabbage. So, that experiment did not make it to the site, but when we tasted this …
My husband is an adventurous eater, but there is one vegetable that he doesn't like. When beets are mentioned, he shudders a little and recalls childhood stories about a grandfather who loved beets (and loved to share them). And so, when he wondered casually if I could cook beets in a way that he would …
Continue reading Barley Salad with Golden Beets and Rainbow Chard Recipe
I made this recipe for Jeff who needed softer foods after his oral surgery last week. I don't work with parsnips very often, but I thought their delicate carrot flavor would work well with cauliflower. I kept the recipe simple -- a dollop of plain yogurt, real butter, a little salt, and fresh pepper -- …
I found a bag of these beautiful, small, and multi-colored potatoes -- perfect for a double roast, a drizzle of olive oil, and fresh herbs. We served them for lunch with farm eggs from the Greensboro Curb Farmer's Market and a large green salad. Potatoes often have a bad reputation from a nutrition standpoint, because …
Jeff and I spent the last weekend of 2017 in Wilmington, NC; a charming city that is close to the beach and has a lovely old town. We stayed at Stemmerman's Inn, which is also charming and within walking distance to many attractions. I would highly recommend a night or two there. One of the …
In general, the “batch” posts on this blog are Leah’s. It’s “batch” like in “batch of cookies,” because Leah likes food: she puts on cooking classes, has an MS in nutrition, and is a registered dietitian. Also, she’s just really great in the kitchen. The “narrative” posts are mine—I like writing and I teach high …
In what feels like a past life (long before moving to Greensboro, NC), I taught kids' cooking classes. After making countless batches of pizza dough, I used to have the recipe memorized. I hadn't made pizza dough in a long time (due to living next to Cugino Forno), but the combination of sweet butternut squash …
Continue reading Butternut Squash and Broccolini Flatbread Recipe
