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Category Archives: herbs
This may not be your typical Sunday afternoon football snackie, but a bowl of salty, slightly spicy, caramelized cubes of butternut squash fit the bill for me last weekend. This easy-to-make hot snack (or side dish) has all the nesty … Continue reading
The fall semester started this week in Universityland, and Mother Nature rolled out the high heat and humidity as if concerned we might all forget it is still technically summer. The mammoth watermelons in our CSA share provide a sweet, refreshing, and hydrating antidote to the … Continue reading
I love to cook (um… obviously). For me, cooking is a relaxing, creative outlet, and one of my favorite ways to end a busy work day. While following an anti-inflammatory diet keeps me energetic and pain-free most of the time, I … Continue reading
During CSA season, when organic, locally grown vegetables are delivered to our door weekly, we enjoy a lot of simple, anti-inflammatory meals that come together quickly and easily. We pair vegetable side dishes with pan-cooked or grilled fish, meat, or … Continue reading
It’s strawberry season! Last week, I dreamt that the Midwestern Gentleman requested strawberry-basil sorbet, and as synchronicity would have it, Berry Patch Farm opened its pick-your-own strawberry patches on Saturday. So, naturally, we went strawberry picking. I hulled, rinsed, and … Continue reading
I love the crisp texture and clean flavor of raw kohlrabi bulb, which I find reminiscent of peeled broccoli stalk. Kohlrabi is a member of the anti-inflammatory Brassica family, along with cabbage, broccoli, and kale, to name a few. Both the bulb … Continue reading
Yes, St. Paddy’s day has long since come and gone, but you can make the luck o’ the Irish linger as spring warms into summer with this creamy, frosty, anti-inflammatory version of a “Shamrock Shake.” It’s full of nutrient-rich whole … Continue reading
Farinata, made from a batter of seasoned chickpea flour and water and cooked in a generously oiled cast-iron skillet, has a texture somewhere between polenta and flatbread. In France and Italy, it is traditionally baked thin, until crisp at the … Continue reading
This dip is healthy enough to be a legit side dish at dinnertime, so you can snack away with abandon and without the guilt. This is a good thing, because once you taste it, you may just want to steal … Continue reading