The change happens suddenly. One day you crave hearty food that warms your body and soul and the next day you wake up to Spring. In Northern California it has finally arrived. Well, maybe winter never really came. But that’s another story. Let’s just say that when we planned our menu for St.Patrick’s we opted for a pesto pasta. When the actual day finally rolled around, I suddenly found myself opting for a lighter, fresher and more season-appropriate meal featuring leafy greens, shoots and fresh herbs in a perfectly Green Avocado Quinoa salad – an instant classic. Come and cook with us! Continue reading “Spring for Green”
Tag: Greens
Winter Vegetable Wonder Land
We want to kick off this week with a congratulatory shout-out to Holly, the winner of our anniversary contest from last week. Holly has been a long-time follower of our site and her loyalty paid off with a quick response to our post. Holly, your gift is in the mail! Thanks to everyone for participating. While researching the list of questions, we realized how much information we have packed into our weekly posts throughout the last years and decided to include more links to our past writing so that we can rediscover them together. One way will be to link to posts published during the same week one, two and three years ago at the bottom of the post. Understanding that we are all bombarded with information, maybe one or another of the titles will spark your interest and you’ll find the time to explore. Come and cook with us! Continue reading “Winter Vegetable Wonder Land”
What is Chronic Inflammation?
Chronic inflammation, weakened immune system, anti-inflammation diet… these buzz words are all over the health news lately, and we’d like to use this week’s post to explain why it’s important to understand the relationship between inflammation, the immune system and how diet impacts the two and thus the quality of our health. Come and cook with us! Continue reading “What is Chronic Inflammation?”
The Green Team
There is no good translation for “Lebensmittel” which is the German word for food. It really means “things that are alive” or better “things you need to stay alive”, which brings me to this week’s post which is all about what to do with all the dark leafy greens you find at farmer’s markets and which make up the bulk of your CSA box during this time of year. Even the most creative of us cooks might run out of ideas on just what to do with all that chlorophyl in our fridge. Be they raw, steamed, boiled or roasted, here are our reasons why we make sure these healthy vegetables are featured prominently in our diet, so go on and pick up a bunch of fresh wintery greens on your next grocery shopping trip. Come and cook with us! Continue reading “The Green Team”
Braising Greens
With the winter months behind us, and the beautiful early spring leafy greens in full bloom in farms and gardens across the country, it is high time we praise a relatively new addition to modern healthy cooking, the braising greens. Found in produce sections across the country, and at farm stands near you, braising greens are a mix of the leaves and stems of several different plants, including chard, kale, dandelion, chicory, and collards. While it requires some dedication to have at multiple meals in a week, these greens are so versatile, healthy and abundant that it is worth the extra effort. To make it easier on you, we’ve included simple several recipes for braising greens for you to try. Come and cook with us! Continue reading “Braising Greens”
Come and Cook with Us 