• fresh produce
  • fresh produce
  • fresh produce

marenIn September 2015, I pulled out the most intimidating (and least used) cookbook on our bookshelf and challenged myself to make every recipe in the book, come hell or high water. Ten months and two days later, I crossed the finish line. That quest fanned a flame that inspired me to move on to the next cookbook… and the next one after that… and you get the idea.

It’s not as hard as I imagined to prepare complex recipes, and it’s OK to invite people over for dinner when trying new ones. The fellowship is wonderful, and I’ve yet to hear a complaint about the food. Quite the contrary, our friends have been really supportive and complimentary. And they don’t care whether or not the house is neat and tidy.

So, if you’ve got a hankering to experiment in your kitchen, I’ve provided reviews of the ten cookbooks that I’ve explored to date with pictures of the individual recipes. I’ve also shared some of my own recipes along with features on favorite foods.

Bon appétit!

We make roasted vegetables all the time. They’re easy to prepare and take good advantage of the produce that we receive weekly from our Community Supported Agriculture (CSA) share. I introduce a little variety in the meal by varying the sauce. Here’s one of my favorites.


  • 2 tablespoons onion, coarsely chopped
  • 1 large clove garlic, coarsely chopped
  • 1 tablespoon olive oil
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons light brown sugar
  • 1 teaspoon molasses
  • 1/2 cup water
  • 1/2 cup creamy peanut butter

Mix all of the ingredients except the peanut butter in a blender and puree until smooth. Add the creamy peanut butter and process until smooth.

peanut sauce
Peanut sauce straight from the blender…
veggies with peanut sauce
… then drizzled over mixed vegetables.

Here’s another absolutely delicious salmon recipe that takes very little time to prepare.


  • salmon with asparagus, peas, and capers20-24 ounces salmon fillets
  • 1 pound asparagus, tough stems trimmed, stalks sliced into 1/2″ pieces and tips left whole
  • 4 tablespoons butter
  • 1-2 tablespoons fresh lemon juice, to taste
  • 1 cup thawed frozen peas
  • 2 tablespoons drained capers
  • Extra virgin olive oil
  • Salt and pepper

Heat oven to 450˚F. Rub salmon fillet(s) all over with olive oil and season with salt and pepper. Place skin side down on a lightly greased baking dish. Roast until cooked through, 8-12 minutes depending on thickness. (Note: We often use the microwave on the thicker portion for ~1 minute if not fully cooked.)

While the salmon cooks, add olive oil to a large skillet and sauté the asparagus for 3 minutes on medium-high heat. Transfer asparagus to a plate.

Reduce heat to medium and add butter to skillet. Cook, stirring constantly, until foam subsides and butter is a deep, golden brown. Turn off heat and stir in lemon juice, capers, peas, and asparagus. Season with salt and pepper.

Place a generous portion of vegetables on the plate and top with a slice of cooked salmon fillet. If desired, garnish with parsley and lemon wedges.

While we typically follow a whole food plant based diet, we enjoy the occasional meat, poultry, or fish meal. Salmon finds its way on the menu as a function of a friend who makes an annual sojourn to Alaska to catch wild salmon. We reap the benefits of his efforts with a few choice filets.

Wild salmon is one of the best sources of Omega-3 fatty acids. These fats promote heart and brain health, reduce inflammation, control blood sugar, and improve circulation and memory. Wild salmon also packs a protein punch – roughly 6 grams per ounce.

I always opt for wild salmon when I indulge in a tasty filet. It gets its brilliant pink color from eating krill and shrimp. Farmed salmon eat grain, which inhibits production of Omega 3s and confers a grayish color to the filets. Farmers use dye to get their products to pink up.

With just two of us at the dinner table, I decided to bake a nice-sized filet in our toaster oven. (Why waste all the energy firing up the main oven?) I set the salmon skin-side down on a buttered baking dish. I squeezed fresh lemon juice over the filet and brushed it with melted butter. I sprinkled flour, smoked paprika, and a little sea salt over the top. I baked it for ~14 minutes at 350˚F and then broiled it for a minute.

baked wild salmon
Ready to go into the toaster oven.
refried bean quesadilla
Ready to serve with mixed vegetables.

To finish out the meal, I microwaved some mixed vegetables and – Voila! – dinner was served. Super easy, super healthy, and delicious.

According to statistica.com, U.S. residents and visitors ate a staggering 27.3 billion pounds of beef in 2019. I’ve discussed the deleterious environment impact of this culinary obsession in a post entitled The Trouble with Beef. Yet much as we might love Mother Earth, we’re rather entrenched in our culinary habits. Meat and potatoes – and especially burgers and fries – are as American as Mom and apple pie.

Plant-based burger alternatives have been around for decades. They typically involve some combination of beans, grains, vegetables (e.g., mushrooms, kale), nuts, seeds, and/or tofu. I’ve tried a bunch of these recipes with varying degrees of success. None have come close to replacing a good-old-fashioned beef burger that sizzles on the outdoor grill… until now.

In 2011, Stanford emeritus professor Pat Brown founded a company called Impossible Foods with a mission “to save meat and earth.” A biochemist and pediatrician by training, Dr. Brown was alarmed at the collapse in global biodiversity as a function of our excessive use of animals for food. He recognized that folks wouldn’t readily give up what they love to eat. So, he decided to create a plant-based product that tasted, smelled, and acted meaty.

impossible burger mealAfter years of research and development, the company’s signature product – the Impossible Burger – was launched in July 2016. Version 2.0 was released in January 2019. Impossible Burgers are available in select grocers and fast food restaurants. We found them in our local WalMart and decided to give them a try. They look like hamburgers and are quite tasty. Were we to serve them at the next backyard barbecue, I doubt we’d get complaints.

From a nutritional standpoint, the Impossible Burger compares favorably with lean ground beef. A 4-ounce patty provides 240 calories, 19 grams of protein, 9 grams of carbohydrate, and 14 grams of fat. They’re roughly a third more expensive than a conventional burger. But if it turns out that these products make the planet more habitable for the generations to follow, I think it’s worth the price.

roasted veggiesOur Winter Community Supported Agriculture (CSA) has helped us get in the habit of eating vegetables that are in season. As a result, we find ourselves feasting on Roasted Vegetables quite often. While the basic preparation stays the same, the contents vary as a function of what our wonderful farmers harvest. This week featured boro beets, satina potatoes, and delicata squash with the nutritional dense outer rind left on.

I’ll confess that to make things interesting, I like to make a tasty squash to pour over our vegetables. Homemade curry tops my list.


Olive oil
2 large red peppers (or a red and an orange one) diced
2-6 jalapeño peppers diced, to taste
4 cups vegetable broth
2 or more tablespoons grated fresh ginger
6 or more garlic cloves finely chopped
2 tablespoons ground coriander
2 teaspoons ground caraway seed
1 can (13½ ounce) unsweetened coconut milk
Cayenne pepper and salt


  1. Heat some oil in a large skillet; add the peppers, chilies, 1/2 teaspoon salt, and 1/8 teaspoon cayenne. Sauté over medium heat for 10 minutes. Add vegetable broth, as needed, to moisten the pan.
  2. Add the ginger, garlic, and spices and sauté for about 5 minutes. Then add the remaining vegetable broth and simmer for about 10 minutes.
  3. Decant the curry into a blender and puree until smooth. Add the coconut milk and blend everything together.

roasted veggiesI typically microwave some broccoli and/or cauliflower to go along with the roasted vegetables. I like them al dente, and roasting often makes them too mushy while the other vegetables cook through. (Yes, I could add them to the roasting pan after the other vegetables have cooked for a while, but it’s just easier to do it my way!) Anyway, I assemble my meal by lining the bottom of the bowl with broccoli and/or cauliflower, followed by the roasted vegetables, and then covered in curry. Delicious!

Today’s lunch required a measure of culinary creativity, a skill that I’d like to cultivate. I found myself with two small, rapidly-aging heads of bok choy and some comparably geriatric broccoli crowns. As I keep tempeh on hand, I thought the three ingredients ought to get acquainted.

stir fried tempeh, broccoli, and bok choyI started by creating a marinade with the following ingredients:

1/3 cup low-sodium soy sauce
1/3 cup rice vinegar
3 tablespoons lime juice
3 tablespoons brown sugar
2 tablespoons minced fresh ginger
6 smallish cloves garlic, also minced
1 tablespoon sesame oil

I chopped an onion and sautéed it in extra virgin olive oil with broken-up pieces from a package of tempeh. After about 5 minutes, I added the broccoli crowns and some of the marinade to the mix. After another 5-10 minutes, I added the boy choy and the remaining marinade and continued to stir fry the concoction until everything was cooked through.

The resulting dish packs a punch nutritionally. As a soy product, tempeh is a complete protein, which means it contains all of the essential amino acids. Broccoli is a rich source of vitamins C and K and contains moderate amounts of several B vitamins and the dietary mineral manganese. Bok choy is a good source of vitamins A, C, and K and contains respectable amounts of folate, vitamin B6, and calcium.

Best yet: This dish only dirties one pan and a cutting board. Fast clean up!

This winter, my husband and I signed up for a share in Community Support Agriculture (CSA). It’s an arrangement in which members buy a share of a local farm’s production in advance of the growing season. In return, they receive regular distributions of the farm’s bounty throughout the season. It’s great for us because we get 18 weeks of fresh, healthy, organically grown produce. It’s great for the farmers because they get working capital, risk-sharing for their harvest, and better crop prices.

While we could look through posts from prior seasons to predict what we’ll get each week, we’ve opted for receiving our weekly basket of goodies and figuring out what we’ll do with them on the fly. Fortunately, that task is made easier by having spent the last 5+ years experimenting with lots of recipes.

Here’s what came in this week’s share:

CSA winter share
Left-to-Right: Sage, thyme, onions, garlic, celery, carrots, fennel, acorn squash, delicata squash, beets, sweet potatoes, brussels sprouts, lettuce, and kale

Here’s what we made:

Nightly salads that used the lettuce, carrots, celery, and beets
roasted vegetables
Roasted vegetables using the spices, carrots, fennel, delicata squash, beets, sweet potatoes, and brussels sprouts
lentil stew
Lentil Stew with sweet potatoes
acorn squash
Roasted acorn squash

Though not pictured, we used all of the kale in a variation on Fava Beans with Greens where we substituted a package of tempeh for the fava beans. It’s delicious, filling, and really good for us.

This basic pattern has worked well for each week’s batch of vegetables. I’m working on creating sauces to add interest to the meals, especially for the roasted vegetables.

We have signed up for the Spring/Summer/Fall season with the same farmers and will get an additional 26 weeks of produce. What a great cooking adventure!

Growing up, the family dinner typically consisted of meat, vegetables, and a starch. With great regularity, rice filled the starch bill. White rice. The kind that took very little time to cook on the stove top. Unfortunately, white rice doesn’t pack much of a nutritional punch. Here’s how 1 cup of cooked white rice stacks up against a comparable amount of brown and wild rice:

White Rice

Brown Rice

Wild Rice

Dietary Fiber

3.5 g
1.7 g

4.5 g
3.5 g

6.5 g
3.0 g

% of Recommended Daily Allowance

Vitamin B6




wild riceThough I don’t eat much rice these days, I generally opt for wild rice. It’s second only to oats in protein content and adds a respectable amount of dietary fiber to a meal. It has 10 times the antioxidants of white rice. It contains phytonutrients (phenolic acid and sinapic acid) that are protective against heart disease, stroke, and cancer. It’s also alkaline-forming and gluten free.

Nutrition makes the case for wild rice, but taste and texture seal the deal. When cooked properly, it has a chewy outer sheath that covers a tender inner grain with a slightly nutty taste.

When serving wild rice with a meal, give yourself a lead time of roughly 50 minutes for preparation. You won’t be fussing with it much, but it needs time to cook.

Put 3 cups of water on the stove top with a bit of salt and get it to a rolling boil. Add 1 cup of dried rice, put a lid on the top, turn the burner to low, and simmer for about 45 minutes until fully cooked. Fluff it up when finished.

Once cooked, wild rice can be stored in the refrigerator for up to a week or for a few months in the freezer.

As a general rule, I really enjoy cooking. It’s especially gratifying when I can invite friends over and share fellowship over a delicious meal. But now that we’ve been in COVID-19 quarantine for 7 months, my enthusiasm for this activity has waned. So, I’ve looked for ways to create an easy-peasy, healthy meal that gives me a break from kitchen duty. A quesadilla with a side of fresh veggies does the trick!

Here’s what you’ll need:

  • 1 package of tortillas: Use gluten-free if you’re gluten-sensitive. I generally use a corn-flour blend.
  • 1 can refried beans: We use either the Wild Harvest organic vegetarian refried beans or their organic refried black beans.)
  • 1 package of shredded cheese: We use Miyoko’s Creamery Pepper Jack cultured vegan cheese; it’s the tastiest of the vegan cheese that we’ve sampled. (Check out nutritionfacts.org and search for “dairy” to see why we prefer vegan over dairy cheese.)
  • Broccoli florets
  • Salsa
refried bean quesadilla
Ready to go into the microwave.
refried bean quesadilla
Ready to eat with steamed broccoli and salsa.

Place the broccoli in a glass container with  a small amount of water on the bottom. Cover and cook in the microwave for ~3-4 minutes until just cooked. You may need to experiment with timing on your microwave to vary cooking time based on the quantity of broccoli you’re cooking and the relative strength of your microwave. You want your al dente broccoli, not mushy broccoli. Set aside when finished.

While the broccoli is cooking, lay your tortilla flat on a microwave-proof plate and spread 1/4 can of the refried beans on the top. Sprinkle with 1/2 cup of shredded cheese. Microwave until the cheese melts. (It takes about a minute in our microwave.)

Add a little salsa to the cooked quesadilla and fold it in half. (Note: If the salsa has been in the refrigerator, add some to the quesadilla about halfway through cooking to heat it up.) Place some broccoli florets on the side and add some salsa to the top of the quesadilla and broccoli.