Wild Broth
I get this good feeling when my refrigerator is empty. Call me crazy. But I have an inkling it has to do with what comes of being more self sufficient. In this case, I was taking on wild boar and Continue Reading →
Author: Katie Trussell
Parsley & Za’atar – Persian Oregano
A green sauce, tapenade, salsa verde – just like hummus – can be made from any ingredients. This is a great opportunity to step outside the box and traditional recipe mentality. I tend to move from “template cooking” methods so Continue Reading →
Eggplant – Salmon Pate
Eggplants are growing wild in my garden. I have this perennial style bush that just keeps giving. And what’s awesome about this variety is that it’s bulbous shape makes it perfect for charring. This method helps to remove the skin Continue Reading →
Thai Style Almond Pate – in cabbage cups
Any nut or seed is an awesome medium for making pate. I’ve done it before, I’ll do it again – however I’ve never used Thai notes as a base, and it’s a winner, so if you have these few ingredients Continue Reading →
Curried Breadfruit – Ulu – with Pineapple Chutney
Backyard deliciousness. Breadfruit – particularly unripe – lends flavors likened to the potato. But better. Why? Because it grows on a tree! And it’s a canoe plant! And it’s huge! And it’s a fruit so after it gets ripe it Continue Reading →
Pickled Pink (radish)
There are only a few vegetables I didn’t particularly like growing up. Radishes were one of those few. They were spicy. Harsh. I saw my dad eating them by the bag full and would cringe. What’s the deal? And then Continue Reading →
Packing Lunch
Packing our lunch is a gesture we maketo our budget, our health goals, our refrigerator, our bodies. It’s a priority we make to look after ourselves and the environment. It’s a pattern & intention we set. It’s more than the Continue Reading →
Walnut Pate – 2 ways
Have you ever made a pate using nuts? Soaking them first so they’re outer coating gets soft and dissolves making them more digestible and simple to grind in the Cuisinart? If you haven’t – here’s your chance to make a Continue Reading →
Simple Suppers
Soup and Salad. Perfect. Light. Fresh. Even when you incorporate leftovers. I used this big batch of chunky tomato eggplant soup to use as a filling base to my supper and included a fresh salad both nights. Nourishing, inexpensive and Continue Reading →
Hebi Ceviche – with onion, thai basil and chili
Ceviche has been on my mind lately – I figure because I’ve been cooking for large groups and this beautiful cold fish dish is so fresh and beautiful, I have a hard time NOT making it. So here’s another version Continue Reading →