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New Mexican Black Bean Soup

Traditional chiles make this soup rich with the unique flavors, colors and terroir of New Mexico. Served with soft tortillas.

Roasted Baby Cauliflower

When cauliflower first appears at the farmers markets in Michigan, it is a sign that autumn is near.  Neatly wrapped up in their green outer leaves, young cauliflower heads are stacked high on the tables when the market opens its doors.  These “baby” cauliflowers are often very sweet and lighter in cruciferous flavors, which become… Continue reading Roasted Baby Cauliflower

Alu Methi Tikki

Vegetarian traditions are found in cultures around the world, with India being the most prominent.  As a young man, I journeyed there four times and experienced the marvelous cuisine first-hand in homes, temples restaurants and street cafes.  I learned the value of treating every meal and each morsel with respect and appreciation.  I also discovered… Continue reading Alu Methi Tikki

Stuffed Globe Zucchini Squash

The story of zucchini is a tale of empires, beginning with Columbus’ voyages to and from the New World.  He took the first zucchino (meaning small squash) seeds back to his native Italy where the vegetable zucchini became ensconced into Italian cuisine.  It is a prolific plant with with a number of varieties and  culinary… Continue reading Stuffed Globe Zucchini Squash

In Food We Trust

“Trust,” as it pertains to the food system, has become an increasing concern for all of us.  As part of the ongoing research and planning for the James Beard Foundation’s annual conference over the last few years, a series of regional salons were conducted around the country on the subject of Trust.  A small group… Continue reading In Food We Trust

Sourdough Griddle Cakes

For those of us who love sourdough, the starter lives and breathes as a fixture on our kitchen counters. Each day, it is fed and then expands and bubbles with lively energy.

Whole Grain Goodness

Featured in the Warrior Monk Conversations Podcast Wheat and Grasses Farro from Italy Kamut Einkorn, Spelt, Emmer Freekeh- green wheat Other Whole Grass Grains Buckwheat groats Barley- Staple grain of the ancient world and a precursor to wheat and rice.  Rye Oats Seed Grains Fonio- African grain native to Senegal with superfood characteristics Sorghum/Millets- Sorghum,… Continue reading Whole Grain Goodness

Purslane–A Weed Or Seasonal Treasure?

We are in the midst of a great American food revolution. Farmers markets around the country are the front lines of this cultural awakening directly connecting urban dwellers with regional farm and food producers.  Chefs have discovered farm-fresh produce as the secret to fine cuisine which has led to an increase in their patron’s culinary… Continue reading Purslane–A Weed Or Seasonal Treasure?

Spring Risotto with Asparagus and Walnuts

This is a simple, yet flavorful method of preparing risotto, more of a pilaf really. Good as a side dish or main course, this recipe is different from the traditional butter, wine and parmesan cheese approach, but every grain of rice maintains an inherent full and creamy flavor. I find asparagus at the local farmers… Continue reading Spring Risotto with Asparagus and Walnuts

Vegan Love Bites

A Lifestyle of Romance This is the time of year to shake off the dust of distraction, polish our manners and look for creative ways to express ourselves romantically.   Often the centerpieces of these endeavors are built around sensual foods and, when wooing our loved ones on Valentines Day, chocolate rules supreme. The roots of… Continue reading Vegan Love Bites