By Sommer Berg, on July 13th, 2010
This is a recipe I modified from the book From Asparagus to Zucchini. Other veggies can be easily switched out based on what you have. You can use either regular or light coconut milk and the dish still works.
8 ounces egg noodles
1 1/2 tablespoons olive oil
1 cup chopped spring onions (reserve some of the green tops and slice to use as a garnish at the end)
1/2
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By indilynx, on July 6th, 2010
This is a great way to have coleslaw ready for those family picnics … without the hassle of canning. The recipe comes from D. Mary, in Preserving Food Without Freezing or Canning (Chelsea Green). The book contains recipes from the French farmers of the Terre Vivante collective. Note that this recipe is not for precision kitchen chemists.
Ingredients
2 pounds white cabbage (I used red, it tasted just fine)
2 large carrots
2 large onions
black peppercorns
juniper berries
bay leaves
spring water*
sea
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By Sommer Berg, on June 27th, 2010
This pasta features a variety of flavors, including garlic, ginger, tahini (sesame paste), sherry and sherry vinegar, and more. The dish is finished off with grated fresh carrot on the top, mimicking fresh grated cheese on top of an Italian pasta dish. A nice salad with Tahini Asian Dressing works well as a side to this dish. (I modified this dish from Barefoot Contessa Cookbook,
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By Sommer Berg, on June 27th, 2010
This crunchy salad is a refreshing treat on a hot summer day. After dressing the salad it is recommended that you let it chill for about an hour. While you can dress it with your favorite vinaigrette dressing, it is delicious with the Apple Cider Vinegar Dressing. If you have an apple (green, Pink Lady, etc.), julienne some and add it for some tangy
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By indilynx, on March 9th, 2010
This soup is awesome for early summer as the weather is warming up, and you start thinking that making something hot for dinner is just not the thing to do. The fresh ginger gives it a bit of a kick that makes it very refreshing. It’s also very quick to make. The hardest part is waiting for the carrots to cook long enough that they’re not crunchy anymore. The recipe comes from A Good Day
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