Kate's in the Kitchen: Quick, Seasonal, and Affordable!

Now that summer is in full-swing, it’s time to take advantage of the season! That means making use of all the seasonal produce we can get our hands on, but it also means making quick and affordable meals that you can take on-the-go.
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The pulses of life!

In summer it’s often too hot to eat warm or hot food. But on a cool night, a rainy day, NOW in June, or late August into September, red lentil, roasted tomatoes and dill soup tastes divine with fresh garden tomatoes! You can also just cut them up and plop them in the lentil pot.
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Kate's in the Kitchen: Whole Wheat Chocolate Chip Cookies

Here is another recipe to continue my whole wheat craze. Ever since I made a really decent loaf of wheat bread, I’m convinced that I can phase white flour out of my recipes, making them whole wheat or at least very nearly so.
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Red Lentil, Roasted Tomatoes, and Dill Soup

Red Lentil, Roasted Tomato, and Dill Soup

This is easy, delicious, comforting and beautiful. It tastes crazy good with fresh garden tomatoes!
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Lemon Dill Egg Salad

Egg salad is my ultimate quick lunch. Got eggs? Got bread? Good to go! It takes little more than ten minutes to make enough egg salad for two with leftovers.
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Wheat Bread: A Baking Retrospective

About two years ago I started experimenting with making my own sandwich bread. I knew it wasn’t too difficult to put out a nice fluffy loaf of white bread (and I think I might’ve once or twice) but if Wonder Bread is what I really wanted then I wouldn’t be making my own bread in the first place. From the start I knew that this mission was all about incorporating whole grains. I want to bring bread back to the basics: handmade, unrefined (or less so), and healthy. Oh, and I want it to taste good too.
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The Search for Sustainable Shrimp

Going Fishing

What I mean to talk about is seafood, even though we hardly ever eat it at our house. In landlocked Montana the fresh stuff is impossible to get, and it’s so hard to know whether your fish is coming from a sustainable source. (Unless you catch it yourself, which we sometimes do and, if you can, I recommend it!)
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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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Goodness Grains - Cooking With Friends

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There are so many creative good food growers and processors putting their hearts into bringing back wholesome and healthy food. We’ve been so lucky to meet a few of them! Last weekend, we spent the day cooking, baking, and eating grain-based foods that connect us to good friends and their hard work.
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Miller of organic Washington wheat and grains

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Gourmet heirloom organic lentils and specialty grains.

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