Traditional chiles make this soup rich with the unique flavors, colors and terroir of New Mexico. Served with soft tortillas.
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Traditional chiles make this soup rich with the unique flavors, colors and terroir of New Mexico. Served with soft tortillas.
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
A few years ago, while visiting Peru on business, a small group of us flew into the farmland regions near Tarapoto, Peru. We traveled by pickup trucks over winding mountain roads into the valley beyond. Distant waterfalls cascaded down the mountain sides with the shimmering water cutting through the lush green landscape. Various tropical flowers,… Continue reading A Hearts of Palm Farm & Ceviche Recipe
This was the most popular dessert for many decades and is the most requested recipe on my blog. A decadent, moist cake with a healthy density that works well as a sheet cake, round-layered cake or even a wedding cake.
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
Staying healthy sometimes can be a challenge. Aside from taking common sense precautions, there is a lot we can do to keep ourselves healthy with food–colorful foods, that is. The darker and more colorful fruits and vegetables are healthier with more anti-oxidants and immune building micro-nutrients. For example: red and yellow beets, carrots, radishes… Continue reading Harvest Vegetable Salad
“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
The art of making chutney is a passion in India. Cooks developed local reputations for their intense combinations of sweet, salty and hot. Over the years I have heard a number of people mention the East Indian saying “too sweet to resist and too hot to eat.” This recipe follows that model and is ideal… Continue reading Sweet Tomato Chutney
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.
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
