Cook: Umami Kale Salad

  I wanted to like kale salads. I really did. They’re low calorie, low fat, and packed with vital nutrients. But whenever I tried them, they were tough and bland. Then I tried a kale salad at a potluck gathering. It was flavorful and crisp. I had to get the recipe. The nutritional yeast adds… Continue reading Cook: Umami Kale Salad

Cook: Squash Casserole

To call this a squash casserole doesn’t really convey the awesomeness of this dish. Think of an ooey-gooey mac and cheese with squash instead of pasta. I’ve been volunteering in a community garden this spring and summer. If you’ve ever planted squash in a vegetable garden, you know where I’m going with this. The garden… Continue reading Cook: Squash Casserole

Cook: Collard Greens

Collard greens have a spot on many Southern holiday tables. Thanksgiving and Christmas dinners wouldn’t be the same without a “mess o’ greens.” This green leafy vegetable has a special purpose on New Year’s day. Southerners (and those with Southern roots) eat collard greens to ensure wealth in the coming year. Collard greens tend to… Continue reading Cook: Collard Greens

Feast: Lunch on the Cheap

My job allows for a short lunch break. So short that even a trip to the company cafeteria eats up two-thirds of the time allotted for lunch. The upside of this is that I save lots of money by brown-bagging it every day. So when Food Network’s Healthy Eats blog issued a brown bag challenge… Continue reading Feast: Lunch on the Cheap

Cook: What’s Happening Hot Stuff? Part 2 of 2

At the urging of the fresh vegetables I scored at the farmer’s market, I made a great-tasting salsa. Next was the meat portion of the program. Skirt steak makes for an excellent fajita. A brief marinade  infuses the meat with flavor. Be sure to cut the skirt steak against the grain – otherwise you will… Continue reading Cook: What’s Happening Hot Stuff? Part 2 of 2

Cook: What’s Happening Hot Stuff? Part 1 of 2

The beautiful tomatoes and cilantro that I bought at the farmer’s market begged to be made into a salsa. The skirt steak at the grocery store chimed in. “Fajitas… Make some fajitas,” they whispered. What – doesn’t everyone listen to their food? Anyhoo – The gold and deep pink cherry tomatoes were sweet and a… Continue reading Cook: What’s Happening Hot Stuff? Part 1 of 2

Feast: Your Eyes

I love the Baltimore Farmer’s Market & Bazaar. It is a fantastic mashup of city and rural, local and international. Farmers’ tables with local produce are next to stalls with Thai, Mexican, and French foods under the concrete I-83. Today’s produce haul includes poblano peppers, cherry tomatoes, summer squash, Maryland sweet corn, mint, cilantro, a… Continue reading Feast: Your Eyes