Pumpkin Granola

This recipe is a little overdue considering we’re long past pumpkin season, but I figured it’s OK because I still have canned pumpkin in my cupboard (I bought a bunch while it was cheap). I can get a batch of granola and a small batch of cookies out of one can. Fresh pureed pumpkin is even better, and if you have some of that on hand I envy you. If however you have some canned on hand, you should try making this! It’s almost like eating pumpkin pie for breakfast.
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Sunny Crimson Dal

I opted to use crimson lentils for this dal, and I’m glad I did – the result was this delicious, bright yellow dish that is pleasing to look at and fun to eat. Yes it’s essentially lentil mush, but the prettiest tastiest lentil mush you ever did see.
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Jerusalem Artichokes: My Affair with Unpopular Produce, Episode 4

Jerusalem Artichokes and Radiccio

Jerusalem artichokes look a lot like ginger, are not even closely related to the artichoke or Jerusalem, and are native to North America. They’re also called sunchokes, which makes a bit more sense considering the plant itself is a species of sunflower.
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Holiday Baking on a Budget

So in the spirit of Christmas and in the name of baking from scratch, here are some tips for making the most wholesome sweets (and saving money too!)
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Brussels Sprouts: My Affair with Unpopular Produce, Episode 3

It’s only recently that I started to become enthusiastic about Brussels sprouts (and for the longest time I thought it was “Brussel” sprout). They’re up there with Lima beans on the list of vegetables people tend to despise. I had to find out if they were really so bad – how could they be, when they look so adorable?
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My Affair with Unpopular Produce, Episode 2: Parsnips

Kate had never before encountered a parsnip until the week they suddenly appeared at the food co-op. Parsnips can be counted among the roots and tubers – they’re closely related to carrots, no surprise considering their appearance. They’re woodier though, with a distinct earthy flavor. And she makes “fries” out of them!
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Plum Perfect!

This being my first time cooking with fresh plums (or any plums for that matter), and also my first time canning such a large quantity of jam, I conducted a new experiment with each batch. I wanted to see what tasted the best, and also what was the easiest method of converting raw fruit into jam. Peeled or not? Diced or mashed?
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My Affair With Unpopular Produce, Episode 1: Red Cabbage

I’m from a generation that grew up with a meat-and-potatoes mindset. The good news is that variety is making a comeback. People are learning all about heirloom tomatoes, local berries, and new varieties of beets and squash – at farmers markets, in restaurants, and at home. We are seeking out the wallflowers and asking them to dance.
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You say tomato, I say tomahto...

What to do with 15 pounds of “pick it yourself” tomatoes? Kate goes on a canning spree, and you can too!
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Glorious salad - and a bargain!

Today I’m here to glorify the food phenomenon we know as salad: that combination of greens and vegetables, fruits, nuts and seeds that’s savory and sweet and bitter with all different textures thrown in, and topped with any type of sauce from thick and creamy to a simple oil and vinegar.
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