Right now, my garden is an explosion of chard. It was growing well before we took our vacation to Maine at the end of June, but upon returning, everything in the garden just exploded in green! It’s now more than I can keep up with so I’m trying to find all the chard recipes I can, especially ones that preserve some of that green goodness … Continue reading Chard Pesto
Now that we are finally seeing some warmer weather set in, and I’ve gotten my own garden planted, I’m searching for ways to use all the beautiful, fresh produce coming into the farmer’s market. Recently, my son and I braved the rain to pick up some goat cheese and freshly picked ramps and asparagus at the Arlington Farmers Market. Toby and I grilled all the … Continue reading Spring Veggie Frittata
I really love stuffed peppers and find I’m often playing around with various fillings, ranging from different meats, grains and spices. I love the tried and true meat and rice filling, reminiscent of my childhood and inspiration for my Stuffed Pepper Soup, but I also wanted a hearty, vegetarian option to add to my stuffed pepper rotation. For this recipe, I used quinoa and black … Continue reading Quinoa and Black Bean Stuffed Peppers
I feel like I’m emerging from a coma. This week our family was hit particularly hard by a nasty little cold virus. I feel a bit like I’m whining since I know several families with young ones have recently battled stomach bugs and the flu virus, which are WAY worse, but this cold virus threw us for a loop, including making my toddler wake up … Continue reading Individual Chicken Pot Pies
A few weeks ago, at our local farmer’s market, I spied a deal on butternut squash and bought several, assuming I’d use them all up right away. Well, as those things go, they just kept sitting on the counter, neglected for other food projects. I was finally determined to find a way to use them up and wanted to figure out a new way to … Continue reading Butternut Squash Farro Risotto
In the years since I met my Hong Kong-born husband, I’ve tried to make a Chinese dinner at home to celebrate the Lunar New Year, or Chinese New Year. I’ve been fairly successful at my attempts, but fall off on making Chinese food the rest of the year, often relying on take out or delivery to satisfy our cravings. However, with my New Year’s resolution … Continue reading Honey Cashew Chicken
Wow – this has been a month of good eating! So many Christmas cookies, all-inclusive buffets, rich holiday foods, and delicious party hors d’oeuvres. All amazing food, no doubt, but its time to move past all those delicious, rich foods and build back the resolve to eat delicious, healthier foods. This soup is the perfect recipe to do just that. We made a similar version in … Continue reading Sweet Potato Black Bean Soup
I’ve been craving a really yummy homemade mac and cheese and had some cheese from a party that I wanted to use up. However, on our quest to eat better and healthier, I wanted to really up the veggie factor of the mac and cheese to help offset the cheesy, creamy pasta. Also, with an impending frost about to hit the garden, it gave me … Continue reading Veggie Mac and Cheese
Acorn squash lends itself well to being stuffed, with its little natural cup ready to hold whatever you have in mind to fill it with. I’ve done meaty fillings in the past, especially with ground lamb (very yummy), but I wanted to find a really hearty, meatless version that would go great as a side dish on a holiday table, but could easily work as … Continue reading Stuffed Acorn Squash
A few weeks ago, a frost hit our area, but since we are so close to the Potomac River, the temperatures didn’t hit low enough for the frost to hit the garden. My two pepper plants, along with the chard, buttercup squash and acorn squash were spared for now, but the frost will happen eventually. I’ve been playing around with recipes to use up or … Continue reading Stuffed Pepper Soup
Half Pint Garden 