Topic: eating seasonally

Around the World In 20 Stews: A Roundup Of International Stew Recipes

Around the World In 20 Stews: A Roundup Of International Stew Recipes

According to Wikipedia, a stew is ”a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Sounds simple enough. But while all stews may be based on the same general concept, they vary greatly when it comes to execution in different parts of the world. It’s interesting to see how regional produce and ingredients influence these recipes, even when basics — beans, tomato, lamb, fish — remain the same. From meat-heavy Latin American stews to spicy Mediterranean dishes and rich, savory European affairs, here are tK recipes for hearty winter stews from cuisines around the globe. More »

In Season Now: January And February Produce Guide + Recipes

In Season Now: January And February Produce Guide + Recipes

Aiming to “eat healthier” this new year? Why not get a little more specific and aim to follow the seasons when it comes to your 2013 cuisine? Eating seasonally is good for you and for the environment. And while people tend to think of winter produce as limited, there’s actually an abundance of things in season now — they just tend to fall outside most of our cooking comfort zones (good artichoke and celeriac recipe, anyone?). Here’s a guide to winter’s bounty in January and February (plus a few recipes to get you cooking with these seasonal ingredients). More »

Spring Table: Herb Pesto (No Basil Required)

Spring Table: Herb Pesto (No Basil Required)

You don’t need to wait until high basil season to enjoy fresh pesto—many different herbs will do. “Try sage, arugula, oregano or marjoram,” advises Nishanga Bliss in her new cookbook and guide to seasonal eating Real Food All Year. “Pesto is also a great way to use the stems of parsley and cilantro when you have used the leaves for other dishes.” It’s also not dependent on pine nuts, though many pesto recipes call for them. Swapping other raw nuts and herbs for pine nuts and basil can also help keep down pesto-making costs. More »

Autumn Eats: Roasted Maple Cashew Brussels Sprouts Recipe

Autumn Eats: Roasted Maple Cashew Brussels Sprouts Recipe

Yes, I’m jumping the gun on this whole autumn business by a few days, but it feels like autumn in the midwest right now, and as long as I’m wearing cardigans, I’m cooking like it’s fall, too. Our ‘Autumn Eats’ series round here is meant to be a continuation of our Summer Seasonables series—healthy(ish) recipes that use fresh, seasonal produce (or are otherwise particular to the season) and don’t take a ton of time and effort. Expect lots of soups and squash, of course, but we promise to try and bring you the unexpected every now and then, too. Today we’ll kick off Autumn Eats with a recipe for roasted maple cashew Brussels sprouts. More »

Summer Seasonables: Chilled Watermelon Cucumber Soup

Summer Seasonables: Chilled Watermelon Cucumber Soup

Earlier this week, I wrote about watermelons being the fruit du jour (or of the month, really) and shared a watermelon and feta salad recipe. Here’s another savory and summery watermelon dish to try, inspired by a recipe in the book Home Made Simple. It’s vegan, mostly raw (save for the olives and the olive oil), incredibly refreshing and the only effort it requires is a little chopping and the pressing of the blend button. More »

Summer Seasonables: Watermelon, Mustard Greens and Feta Salad

Summer Seasonables: Watermelon, Mustard Greens and Feta Salad

When berry season is on its way out, and apple season is still just a twinkle in Mother Nature’s eye, whatever are your options for peak-season, locally-grown fruit? In most parts of the country, the answer is watermelon, which hits its prime in August. Watermelon is 92% water, which means it’s both hydrating and low-calorie (about 46 calories per 1 cup diced watermelon). It’s second only to the tomato in lycopene, a potent antioxidant that’s thought to help prevent heart disease and some forms of cancer, and also a good source of Vitamin C, Vitamin A and potassium. The only nutritional downside of watermelon is that most of the calories it contains come from sugar; of the 11 grams carbohydrates in one cup of watermelon, nine grams are sugars. More »

Summer Seasonables: Farmer’s Market Soup

Summer Seasonables: Farmer's Market Soup

You might balk at the idea of summer soup (in this heat wave?), but its one of the easiest ways to use a bunch of in-season vegetables at once. Keep the broth light and add a light grain (like amaranth or quinoa), and you’ve got a soup that’s a little more August than October. Make a big pot on Sunday, and you can bring the leftovers to work (it’s usually ultra-air-conditioned in your office anyway, right?) all week. More »