Celebrating What Is, Including Lots of Kale, and Saag Panir

Celebrating what is. Each morning we get to wake up and decide what we cook up to place on our plate of life. I love and appreciate all the seasons, but summer, oh summer, is so easy to celebrate. Even amidst some hardships this season: super-strained knees, and a foot bent out of shape for…

Sugar Snap Pea, Carrot – Potato Salad with Fresh Dill and Capers

Sugar snap peas … fresh out of the garden yesterday inspired me to make this quick, lovely vegan salad. With a small, freshly pulled red onion and plenty of fresh cut dill, I was nearly set. These classic flavors are just perfect together. Potatoes are steamed until very tender, sweet carrots just a few minutes, so…

Pink Lady Apple Slaw with Toasted Fennel Seed and Lemon Oil

This simple vegan slaw contains wonderful medicinal healing ingredients, and a fresh, light flavor. With six ingredients, and about ten minutes prep time, it’s quick to prepare for a picnic or side. I’ve been experimenting cooking with organic lemon oil – usually reserved in the past for flavoring baked goods. I’ve tried it with steamed…

Cream of Roast Apple and Carrot Coconut Curry Soup

In this in-between-crazy-mixed-up-seasonal-phase here in northern Colorado, the calendar says spring, and the first garden plantings have begun. Then two nights in a row we had winter – skiffs, dustings, plus measurable snows! Irregardless, seventeen hills of high yield russet potatoes; red, yellow and white onions; snow, sugar snap and early shelling peas; plus mesclun…