Hard to believe isn’t it, that these started as lily-white great Northern beans? Besides all the extra minerals, especially iron, that is packed in unsulphured (also known as “blackstrap) molasses, it also adds such a rich color to everything you cook with it: bread, cookies, Boston-style baked beans. We’ve been making this recipe from The …
Category Archives: Vegetables
Soup’s On: Potato, Leek & Rainbow Chard
Well here we are, more than half way through National Soup Month and this is only the first soup we’ve posted! Truth to tell, I didn’t even remember January was set aside to honor soup until my SIL sent me a head’s up about it yesterday.(Thanks, Tra!) As yours probably does too, our soup consumption …
5-A-Day: Roasted Brussels Sprouts
It seems to me that many winter vegetables get a bum rap. They’re hearty enough to withstand the cool to cold weather so they’re either thick-skinned, thick-leafed, or buried deep in the ground. This means they often require a bit more preparation to clean, peel and cook, but the pay-off is worth the extra effort. …
Veggie Challenge: Tomato-Summer Squash Tian
I love it when friends include me in their culinary adventures. Whether it’s finding exotic ingredients in our neighborhood (“There’s an Indian grocery store where?“), or sharing ideas for how to tackle the latest CSA delivery (“What do you do with a snake gourd?!”), or spreading a habit of eating rice for breakfast — that …
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