If NYE plans are the snuggled in at home variety and health goals a top priority for 2022, this might be the perfect time to set up a build your own ramen bar! But wait isn’t ramen unhealthy? It doesn’t have to be if it’s not the ultra-processed variety found at convenience stores.
Read MorePersimmons come into season in the fall through early winter. They contain antioxidants - so very healthy for you. There are 2 varieties of persimmons and have many uses. I found the Fuya variety at Trader Joes and can be eaten like an apple. Persimmons come into season in the fall through early winter. I found the Fuya variety at Trader Joes and can be eaten like an apple. I love their color in the salad - a little more muted in this risotto - but very tasty nonetheless.
Read MoreThis recipe is the perfect way to use up all the extra turkey and make this a staple for healthy holiday eating!
Read MoreThese Summer Egg Rolls make the perfect appetizer, no matter what time of year you serve them.
Read MoreToday is All Soul's Day, a time to honor the dead, welcoming the wise and well spirits into our homes, and setting out gifts and prayers for those who are not yet well. All Soul's is one manifestation of countless traditions worldwide that honor the dead as the earth turns to winter.
Read MoreToo many people avoid using squash, perhaps fearing that it is too much work. Make this comforting fall soup when your local farmers’ market is loaded with winter squash. Kabocha, butternut, and buttercup are wonderful varieties to try.
Read MoreMaking stock does not take much time. It can be simmering while you are preparing the soup vegetables; it can also be made ahead of time and refrigerated or frozen until you are ready for it. Some soups can be made with water instead of stock, but stock always adds to the flavor. We do not have one all-purpose stock recipe: our stock varies with the kind of soup we are making and what we have on hand. Extra credit! Check out these optional ingredients for Stock Making!
Read MoreYou'll find a recipe for Zucchini Risotto, which I hope nourishes you on this Fall Equinox, the start of autumn and the hinge between summer and winter.
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