I love flowers. Love, love, love them. If I could, I would eat flowers for dessert and live in a greenhouse surrounded by them. Sometimes I actually crave flowers. A craving for their lovely colors, textures, fragrance, and myriad flowerfull beauty. I especially crave flowers in the winter and early spring when my garden is still half-dormant. When I get a flower craving what I turn to are my books on flowers and gardening. Continue reading A Craving for Flowers. Fun Few Books on Flowers
Folks, this is the easiest recipe to make with the most stupendous results. These awesome enchiladas are nutritious, delicious, and look delectable too. With over 8-10 cups of chopped spinach and other healthy greens like baby kale, turnip greens and chard, these enchiladas might as well be called super greens healthy enchiladas. Continue reading Spinach & Super Greens Cheese Enchiladas
I recently received a huge box of all sorts of greens from the farmer’s market from my friend Rita and her husband Chris. You see Rita has become friends with one of the farm stand owners at her local Farmer’s Market. Over time as she developed her friendship with this one farm stand vendor she started sharing a few of her homemade foods with him every time she stopped by the market. On the occasions when Rita happened to stop by the market before it closed, her Farmer’s Market friend would give Rita all of whatever vegetables were leftover that morning. It could be any variety of vegetables depending on the season. This time in early spring Rita came home with a bounty of all sorts of greens. She had enough greens for herself, for a couple of friends, and a giant box of greens for me as well! I’m talking over 20 bags of greens! And so began a Farmer’s Market friendship. Continue reading A Farmer’s Market Friendship & A Giant Delivery of Farm Fresh Greens
The inspiration for this recipe came from Barefoot Contessa’s Potato Leek Vichyssoise. Ina Garten’s recipe had arugula in this Vichyssoise soup and that got me hooked. I love arugula! It’s my favorite greens. I really like the peppery flavor of arugula and the fact that it is not a wimpy green. Arugula or what is otherwise known as rocket leaves is what really got me intrigued and interested in making this potato soup. I mean potato soup doesn’t have a wow factor to it. But potato soup with arugula? Now that is something I wouldn’t mind giving a try. Continue reading Roasted Potato, Fennel & Arugula Soup
Growing potatoes at home is so easy, that I have to admit I was surprised at how a novice vegetable gardener like myself could grow potatoes from sprouts that had formed on my potatoes in my potato basket. Continue reading Homegrown Potatoes
Rajma is a North Indian kidney-bean curry that is usually eaten with white rice. Rajma is one of those dishes I make when I’ve run out of fresh veggies or don’t feel like cutting a bunch of veggies. It’s quick and easy yet nutritious and delicious all at the same time. If you are like me and always have a few non-perishable goods on hand like a selection of canned beans and tomato sauce, rajma will become one of those go-to meals to make in an instant.
Continue reading Rajma. North Indian Spiced Kidney Beans
When life gives you lemons, make lemonade.🍋🍋
I got a bunch of lemons from Elaine whom I met through my other friend Rose. Elaine had buckets and buckets of lemons – literally buckets of lemons to give away. I met Elaine recently to pick up over 200 lemons – did I count them? Yes! In fact I counted 275 lemons to be exact. Continue reading Lemonade Syrup
Carrots & Butternut Squash Soup with Rosemary:
- 1 box of cut butternut squash. About 4 cups.
- 2 cups chopped carrots
- 2 tbsp Olive oil
- 1 medium onion chopped
- 4 cloves garlic crushed
- 2 Rosemary sprigs
- Salt and pepper
- 1 carton vegetable broth or 5 cups broth
It was a cold wet February afternoon when I was craving a deep dark gingerbread cake. Dark as dark can be, almost glistening black in color, super moist and intensely gingery is the type of gingerbread cake I wanted on this wet and cold afternoon.
This variation of Indian spiced potatoes is my all time favorite. I think that’s because it is what I grew up with. Any time my Mom made potatoes this is what she made. The recipe is very simple in flavoring and goes really well with dhal (spiced lentil soup) and rice, or as a side dish with fish or chicken. Continue reading Turmeric Spiced Potatoes