Heather says: The poor neglected turnip is a great winter vegetable. You know people’s diets have become quite narrow when the cashier at the grocery store turns the turnip over, looks at it closely and then says, “What is this?” Broaden your vegetable horizons and embrace the lowly turnip. This particular seasonal side dish is …
Heather says: Winter is officially here, and eating seasonally in the winter can certainly be difficult. Well, difficult if you like variety that is. For the most part, we’re reduced to vegetables that store well, like squashes and potatoes, along with hardy vegetables from the brassica genus: brussels sprouts, cabbage, collard greens, etc. I’m not …
Heather says: In my corner of the south, Hoppin’ John is a traditional New Year’s dish believed to bring good luck. I’m not superstitious, but some traditions, like this one appeal to me. Every year on New Year’s Day we serve Hoppin’ John, collard greens, and cornbread. Hoppin’ John is a nice, flavorful version of …
Heather says: As we head into winter, using seasonal vegetables can become much more difficult. Frozen broccoli and other vegetables are a great way to keep variety in your menu. However, there are only so many times you can serve plain, steamed broccoli before the troops rebel. The garlic and butter add flavor and the …
Heather says: Wilted spinach is an incredibly quick side dish. It takes less than ten minutes start to finish. If walnuts aren’t your thing, you can substitute garlic or onion. The point is to infuse some flavor into the olive oil that coats the spinach. Print grocery list. Wilted Spinach with Walnuts Ingredients: 1 9oz …
This is my family’s version of the spicy Mexican meatball soup, often called Albondigas. The recipe came from my mother, who grew up in Tucson, Arizona.
Dear Home Ec 101, Do you have an easy recipe for homemade enchilada sauce? I’ve been trying to avoid MSG and haven’t had any luck finding any. Signed, Missin’ Enchiladas in Ensenada Heather says: Sure, this recipe for enchilada sauce is super simple, and provided you make your own chicken stock, you have complete control …
Heather says: A few weeks ago I mentioned that I would be trying to increase the amount and variety of fish we eat. This week I decided to try out steelhead trout. Looking at the picture, you may think to yourself, Heather has gone off her rocker (again) that looks just like salmon. There’s a …
Heather says: Remember a couple of weeks ago when I mentioned I would work on adding more seafood to my cooking repertoire? This week I didn’t venture too far as type of fish, but I thought it would be nice to share a company-worthy recipe such as this baked cod with olive tapenade. If you …
Heather says: Olive tapenade is a condiment from the Mediterranean region, some would say it is specifically from the Provençal area of France and others argue it’s from Spain. Who cares as long as it tastes good, right? If you hate olives of any sort, this tapenade is not for you, just keep browsing. If you …