Once the bunch of kale is gone, there remain the stems. Savor them in soup!
Rich, smoky, sweet, complex; this stew has it all.
Two pots, a few ingredients (usually whatever’s on hand in the vegetable crisper) and voilà – supper.
Get to know amaranth: a protein powerhouse and rich source of minerals.
Black bean soup is one of the most comforting autumn meals I can think of – wrap yourself in this warm culinary blanket today!
This creamy casserole is rich and decadent in every bite – definitely a special occasion meal.
If your garden is overflowing with beets, then you’ve likely also got tons of beet stems to make use of. Try this!
Zucchini is the garden gift that just keeps giving. Turn to Indian cuisine and make some zucchini curry!
This tempeh recipe will become a weeknight go-to because it’s fast and has only five ingredients. It’s also super-tasty!
The calendar may say summer, but the thermometer said 4 degrees Celsius this morning. That begs for something warm baking in the oven. Result: baked barley.
Sweet steamed plantain and dried cranberries, earth rutabaga, grounding grains and an herby lemony sauce to top make it sing.
This one I owe to my sister. It’s chatting in her kitchen on a Sunday evening that I witnessed her bake samosa filling into a pie crust and mentally declared it genius.