Vegetarian Archive

Dandelion Tea

Another great use of dandelions is to brew them into as a simple tea. It’s really easy to make. Simply steep a handful of fresh leaves and blossoms in hot water for 5-10 minutes. The tea is quite mild and reminds me of spring, which seems appropriate for the plant that truly is one of

Dandelion Morning

Yesterday I talked about the nutritional value of the dandelion – such a gem of a plant, and a great ingredient for starting your day in a healthy way. Luckily, it doesn’t have to be complicated. Although the flower is a great source of nutrition, it’s a little too bitter for me to eat raw,

Asian Quinoa Lettuce Wraps

I’m always looking for healthy ways to add proteins into my meal making and quinoa is a big favorite of mine. I like how it can sort of mimic ground meat, when flavored well. I first created this recipe as an appetizer for a friend’s birthday party and have since been serving it to Colin

Pumpkin Aebleskivers

I’ve been volunteering some time at my grange during Apple Festival where one of the vendors sells the most delicious aebleskivers served with a choice of applesauce and caramel, huckleberry, or boysenberry jam. It got me to thinking that I’d like to make a pumpkin version. I love how these turned out – pretty springy

Spicy Camp Bars – Re-invented

The original version of this recipe appeared in the first Farm Chicks book, The Farm Chicks in the Kitchen. A favorite childhood recipe of my friend and former business partner, Teri. In the years since the cookbook was published, I’ve tinkered with some of the recipes in an effort to make them more healthy. Here, I’ve

Asian Quinoa Salad

The first time I tried Quinoa was on a work trip to New York City. We were at the beautiful new Hearst building having lunch with Country Living Magazine colleagues in their amazing cafeteria. I tried a bit on top of a green salad and was instantly hooked. At the time, Quinoa was fairly new

A Granola Update

My Crunchy Granola is such a family favorite of ours, but I’ve been avoiding it for myself lately as it does have a bit of oil and I’ve not been eating much oil lately. But after coming home with a big flat of peaches, and they were just screaming for granola, I decided I’d try

Italian Veggie Sandwich

The last year brought a lot of changes to my world – many of them health related. I’ve always really prided myself on cooking healthy food for my family, but I’ve never tried harder than I do now, really in an effort to be as healthy as I can be (and my family too!) As

Lunch for One

I love the days when I actually take a few minutes to make myself a good lunch, especially one that comes, in part, from my garden. Polenta with Swiss Chard and Egg Prepare one serving of polenta*, salting to taste While polenta cooks, wash, chop and quickly fry a big handful of swiss chard over

Sour Cream and Onion Zucchini Cakes

With zucchini in abundance this time of year, these tasty bites are a fun new way to put the veggie to good use. (This recipe is from my first book, The Farm Chicks in the Kitchen and is shown here with another recipe from the book,Tangy Cucumber Cups). Sources: Fabric on tray and fabric on apron: Sandi Henderson.