Persian Zucchini Bread

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It’s the height of summer produce here in southern Tennessee which means gardens and markets are full of tomatoes, okra, peppers, melons, beans…and summer squash. Although summer squash (which includes zucchini) is abundant and relatively cheap it isn’t very exciting to cook. There are endless ways to prepare it – pasta, fritters, soup, pickles, the list goes on (and on) – but it is still the last thing left in the produce drawer at the end of the week.

Read More

Carrot Falafel

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I bet you don’t realize how easy it is to make falafel at home. First step: buy dried chickpeas. Of all the dried beans you may have on hand, chickpeas probably aren’t at the top of the list (but that might change after you try this recipe). For most chickpea recipes, I would never dream of cooking them when it is so easy to pop open a can. For this recipe, however, canned chickpeas would turn an otherwise light falafel into one that is dense and gummy (check out this Serious Eats article to learn more).

Read More

Carrot Top Chimichurri

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Nothing motivates my daily cooking more than trying to find ways to use something before it goes to waste. I find a weird sense of satisfaction from cobbling together ingredients to make a meal. But damn if it isn’t close to impossible to find ways to use carrot tops. People go on and on about how they can be easily tossed into this or that but it tastes like rabbit food to me. It wasn’t until I started growing carrots myself (and therefore hated throwing the greens away that much more) that I became motivated to keep them out of the compost pile.

Read More

Beet & Orange Smoothie

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beets don’t stir up nearly the same level excitement as other seasonal produce. I mean, how jazzed are you when tomatoes show up at the market? Or fresh corn on the cob? Or strawberries?! I get it though – the earthy flavor is a hard sell for some. The preparation isn’t the easiest either. They need to be peeled and can stain everything in sight. And maybe you just can’t get over the canned beets your parents gave you as a kid (traumatic, I know).

 

Read More

Smoky Dill Hemp Seed Dressing

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dill is not an herb I would typically use often if it weren’t growing so prolifically in my garden. My uses were pretty limited to making dill pickles and potato salad. As my dill grows and grows (and seemingly won’t die, even though we have had some chilly nights) I get more opportunities to try it in new ways.

Read More

Fresh Pepper Kimchi

Fresh Pepper Kimchi

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

With the recent popularity of kimchi, and fermenting in general, there have to be hundreds of recipes available online and in print. So why the hell do we need another one, you may ask? Because you need ONE TO CALL YOUR OWN! Fermented food is a natural expression of local bacteria. The subtle differences in the byproducts of these bacteria make every version unique to where it was fermented. Likewise, the ingredients in your fermentation hold the essence of your locality just as much as the bacteria.

Read More

Green Cherry Tomato Chutney

Cherry Tomatoes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Have you ever done something, knowing it wasn’t a good idea from the get-go, but you do it anyways? That basically describes my daily decision making process. Luckily, most of these ideas are pretty innocent. Case in point – I am relatively new to gardening but still should have know better than to put tomato plants in my 4′ x 12′ raised bed. I mean, how big can a tomato plant really get? Well, it turns out, freaking huge. Like, the wing span of an eagle huge (ok, I have no idea how big an eagle’s wing span is, but the plants reached at least 3 feet long in two directions, so it was probably close). In the end, the two cherry tomato plants, along with 4 tomatillo plants (which also should not have planted in a raised bed, duh) took over about two-thirds of the garden. You can hardly tell what is going on in the picture below but as you can see, the plants spilled out in all directions.

Read More

Golden Milk Waffles

Golden Milk Waffles

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Golden milk – a turmeric based tea commonly flavored with ginger and cinnamon – has been all the rage over the past couple of years. It is creamy (usually thanks to almond and/or coconut milk) and lightly sweetened, both of which balance turmeric’s pungency quite well. It’s popularity isn’t solely based on the flavor, however; turmeric’s health claims have elevated it to a drink you might be willing to pay half a day’s earnings on.

 

Read More

Hash: A Simple Meal Based On Leftovers

Hash

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

No one loves to waste food. It’s not a guilty pleasure. It just happens when good people lose time to plan and execute.

 

I saw a billboard the other day that stated that the average American wastes 290 pounds of food per year. Given that each person eats about 4.5 pounds of food per day (according to the USDA), that 290 pounds would feed one person for OVER 2 MONTHS! Does that not stop you in your tracks? Does that not make you say “DAAAMN” (channeling Martin Lawrence, of course)?

  Read More

Mint, Ginger & Lime Green Tea

Mint

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fresh herbs are abundant this time of year (unless you’ve forgotten to water them. Rest in peace Chocolate Mint.). Luckily, you can usually find them at your local farmers markets or grocery stores. But whether you grow your own or purchase a bundle, it always seems like you have more left over than you actually use. Making a homemade syrup is a fast, easy and delicious way to use herbs that would go to waste otherwise.

 

Read More