Spring Pea Soup with Coconut Milk

Pea Soup with Coconut Milk

I love early spring as a gardener, but I hate it as a chef. All the delicate flavors of spring we look forward to – the asparagus and rhubarb and tender greens – those crops tend to be ready for harvesting about 6 weeks after our tummies are ready to be eating them. Talk about [Continue Reading...]

Beet and Apple Salad with Yogurt-Dill Dressing

Beet Apple Salad with Yogurt Dill Dressing

My kids love this salad. It’s full of big, chunky pieces of roasted beets and apple, and has a mild, creamy dressing. And it’s bright pink, which adds to the fun. If you want something a little more sophisticated than a Barbie Ferrari colored salad at the dinner table, just spoon the dressing over the [Continue Reading...]

Roasted Carrots with Feta and Parsley

Roasted Carrots

This is a simple side dish that turns even bulk, supermarket carrots into something special. The combination of the sweet roasted carrots and the salty feta works really well together, and the parsley and lemon keep everything fresh and bright tasting. This dish couldn’t be simpler – toss carrots in olive oil and season with [Continue Reading...]

Fast Marinated Chickpea and Parsley Salad

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At the Northwest Flower and Garden Show recipe demo I did yesterday I inadvertently shafted my vegetarian friends by focusing on some pretty carnivorous recipes. So, I made a video showing how home canned chickpeas can be transformed into this super fast vegetarian entree salad in just a few minutes. Watch It! Make It! Marinated Chickpea Salad Ingredients [Continue Reading...]