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One Pot Farro
Farro is my favorite grain. It dates to the ancient world, appearing first in the fertile crescent and then spreading throughout the Mediterranean. The word “farro” is Italian and is … Continue reading One Pot Farro
Tempeh Piccata
My sister-in-law’s grandson announced he’d become vegan on the drive back to her house from the airport. Needless to say, he is the only vegan in the family. She wanted … Continue reading Tempeh Piccata
Blueberry Pie
My parents and I lived in Nova Scotia for a couple of years in the late 1970s, and one of my fondest memories of this time involves pie made from … Continue reading Blueberry Pie
Strawberry Sorbet
This recipe was first developed at London’s River Cafe many years ago, I think in the 1990s. Located in Hammersmith, The River Cafe earned a Michelin star in 1997 and … Continue reading Strawberry Sorbet
Jalapeño Peach Chutney – Learning to Preserve at Home
For decades I’ve day dreamed about my grandmother’s homemade preserves, but never had the time to learn how to do it myself. This year I’ve committed myself to canning as … Continue reading Jalapeño Peach Chutney – Learning to Preserve at Home
Cherry Chia Yogurt Topping
Commercial yogurts that include fruit on the bottom or stirred into the yogurt are often loaded with added sugars, the exact thing most of us should be avoiding. For example, … Continue reading Cherry Chia Yogurt Topping
Neither Here Nor There: A Recipe for How Not To Be
This essay was previously published in Meat For Tea: The Valley Review V.14 (2). In loving memory of Martin Kish November 7, 1928-June 21, 2015. HOME (noun): 1. The place … Continue reading Neither Here Nor There: A Recipe for How Not To Be
