With the weather getting cooler and the first frost of the season predicted for tonight, my mind is on getting the remaining herbs in from the pots outside, including chives. Here’s an easy to make ’country’ recipe for cheddar-chive biscuits courtesy of my mom. Perfect as a side with a bowl of veggie soup or hot out of the oven on a crisp October day. Use good aged cheddar to give it an extra kick. I like Hooks 3 year old Cheddar from Mineral Point.
The last sunny days of fall are the time to prepare for winter. For my grandmother this means filling up the cellar with preserves and pickles of all kinds. Here is my mom’s easy interpretation of a grape jam inspired by the concord grapes that seem to be growing in all of our family member’s backyards this fall. Easier than true canning or jarring, this recipe is a great way to use up backyard grapes. It’s meant to be kept in the refrigerator and will hold for 4-5 months. Although I doubt it will last that long!
Tarragon, like all fresh herbs, have the ability to transform something as simple as roast chicken into something sublime. It also has lots of health benefits, from helping digestion to helping to prevent heart disease. This easy recipe is a great one to enjoy with friends or family….the perfect fall feast! (more…)
I discovered Quinoa (pronounced keen-wah) on my hiking trip to Peru a few years ago. They would serve it in the morning on the trail, with a little sugar, cinnamon and milk. This ancient grain is super high in protein, fiber, vitamins and minerals so it is great for helping you keep steady energy throughout your day, even if you are hiking the Andes! Since I got home, I have been trying it out in lots of different recipes, but this one (supplied by my mom, chef Kathy Griswold) is my favorite new way to use summer produce. Enjoy!
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In the summer, no one really feels like firing up the oven or doing something elaborate. This is a great way to use up summer tomatoes…it’s extremely easy and involves very little cooking. Tomatoes are a great source of cancer-preventing lycopenes and vitamin C. Plus they just taste so much better in the summertime. (more…)
I have been loving greek yogurt this summer. It is a quick easy snack, drizzled with honey, pre or post yoga. It even makes a great substitute for mayo in dishes like tuna salad. It lightens the recipe and adds a tangy element that is really great. Here is one of my favorite, extremely easy ways to enjoy it in the summer for breakfast. It has probiotics from the yogurt, omega 3s and fiber from the flax seed and vitamins from the peaches.
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