Archive for the ‘Links’ Category

Cover Image

It’s rare to come across a cookbook where the recipes, photographs and stories capture such attention and evoke such a desire to get in the kitchen and cook that you simply can’t resist cracking open the book in your every spare moment to ooh-and-ahh over the pages. Deborah Madison’s Local Flavors is one such masterpiece.

The book is an artful combination of recipes and musings illuminating the brilliance of America’s farmers’ markets. Madison aligns the chapters of the book with the seasons, beginning with spring’s plentiful greens and ending with storage foods—foods that keep through the winter. The book jacket sums up Local Flavors perfectly:

“By going behind the scenes to speak with the farmers and producers, Deborah Madison connects readers directly with the people who grow their food. Full-color photographs of gorgeous produce, mouthwatering dishes, and evocative scenes from the markets will entice readers to cook from the  farmers’ market as often as possible.”

I’ve already made a handful of recipes from the book, including Harriet’s Hot Roasted Cauliflower (who knew roasted cauliflower could be so good?) and a variation on the Chickpea Salad with Coriander and Cumin. I’m aching to try the Pea and Spinach Soup with Coconut Milk, but might get to the White Beans with Black Kale and Savoy Cabbage first.

To be honest, I don’t know if there’s a recipe in this book that doesn’t look good. (As I’m flipping through the cookbook now I’ve just come across the Three-Beet Caviar with Endive and Goat Cheese, which really contains no caviar at all. The beets themselves are the caviar, and the photograph is making me swoon.)

With nothing but farmers’ market abundance ahead in the next six or seven months, Local Flavors will be one of my go-to sources for inspiration of what to make with all of the treasures stacked high at the market. There’s nothing more satisfying to me, both physically and spiritually, than taking the gems of the earth—fruits, vegetables, whole grains, beans, legumes—and transforming them into delicious and nourishing dishes both sweet and savory. Produce itself is inspiring with its vast array of colors, textures and flavors. But I love it when I stumble upon a book like this one that harnesses all of those colors, textures and flavors and heightens them to a new level of deliciousness.

Madison writes in the epilogue of her book,

“We need to use our markets deeply if farmers are to continue to farm and we are to continue to eat well in the deepest sense, being nourished by our immediate landscape and community. How fortunate that meeting this need is one of the most pleasurable obligations we can assign ourselves.”

I couldn’t agree more.


In other news…

Have you checked out the round up of guiltless gluten-free recipes yet over at Simply Sugar and Gluten Free? The March theme for the “Go Ahead Honey, It’s Gluten Free” blog carnival inspired some of the best bloggers on the web to come up with creative and delicious gluten-free pleasures made a little bit healthier. I entered Two-Bite Pistachio and Chocolate Chip Cakes. Head on over here to see the 30+ other gluten-free entries!

I also wanted to share some info with you all about an interesting film project I heard about recently. The movie, FRESH, is designed to highlight and celebrate the farmers, thinkers, and business people in America who are changing the face of our food system. FRESH is all about re-inventing the way we eat in this country and emphasizing the importance of small farms, local food, and sustainable agriculture. For more information about this exciting project or to view the trailer, visit the website.


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Collard greens

With St. Patrick’s Day just behind us and spring knocking at the door, I can’t think of a better time to talk about greens than right now. As the world comes to life again (or at least my corner of the world here in Wisconsin) after an eternally cold winter, the spring season offers up some of nature’s most nutritious and attractive foods: colorful, vibrant greens.

I’m in love with them. And for good reason. Green produce is packed with nutritional benefits, cancer-fighting compounds, vitamin and mineral rich chlorophyll, and fiber. More and more health experts, natural doctors, nutritionists, and even celebrities are waving the “eat your greens” banner. But if you’re still not convinced, here are five more reasons I’ve pulled from various sources to get you piling greens on your dinner plate:

  1. “Fruits and vegetables have yet another disease-fighting weapon to offer you: Lutein. Studies show this carotenoid prevents and, to some extent, reverses vision loss, immune system problems, cancer and cardiovascular disease. With that in mind, load up your plate with foods high in lutein — carrots, corn, kale, spinach, Swiss chard, collards, mustard greens, red peppers, dill, parsley, romaine lettuce, tomatoes, potatoes and red, blue and purple fruits.” Read the rest of the article on lutein’s benefits here at Natural News. 
  2. Love your liver and feed it greens! They are especially helpful in the body’s detoxification process. Ali over at

    Kale (lacinato variety)

    The Whole Life Nutrition Kitchen posted a great summary of liver supportive nutrition here. There’s also a wonderful green smoothie recipe to help you use up all of spring’s abundant greens!

  3. Kale has long been considered a “power food” because of it’s rich source of vitamins A and K, carotenoids, sulforaphanes (antimicrobial substances that can combat tumor growth), iron, and calcium. For a comprehensive guide on kale’s nutritional breakdown, how to buy and cook it, and some wholesome recipes, click here.  
  4. Spinach “tops the list, along with other green leafy vegetables, as a food most eaten by people who don’t get cancer,” writes Dr. Ed Bauman in the the book Recipes and Remedies for Rejuvenation. Spinach is “a super source of antioxidants and cancer antagonists, containing about four times more beta-carotene and three times more lutein than broccoli.” High in fiber, spinach also helps lower blood cholesterol, Bauman says. To preserve the most nutrients, eat spinach raw or lightly cooked.
  5. Pack a nutritional punch with parsley. Loaded with vitamin C, iron, copper, and manganese, parsley is an excellent blood purifier. It also is high in antioxidants and may help stimulate brain cell activity. “While parsley is a wonderfully nutritious and

    Baby spinach and parsley

    healing food, it is often under-appreciated. Most people do not realize that this vegetable has more uses than just being a decorative garnish that accompanies restaurant meals. They do not know that parsley is actually a storehouse of nutrients and that it features a delicious green and vibrant taste.” Read more about parsley here at WH Foods.


As a greater variety of greens becomes available with the new season, I’ll be testing and tasting plenty of recipes in the coming weeks. Keep your eyes peeled as I may post a few of my favorite green recipes here soon!

This post is linked up to Fight Back Friday over at Food Renegade.

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Recipe Links

Sorry I haven’t posted for a while.  Truth is, I’ve been so busy reading other food and recipe blogs for the past week that I’ve almost forgotten about my own!  In light of this, I thought I’d share with you some links to recipes that I’ve drooled over in the past week.  My life has been rather busy lately so I’m so very sad to say that I haven’t made any of them yet, but I have the best intentions of trying them out sometime in November in December….because those are two very not-busy months, right? 

Well, January for sure.  It will be my New Year’s goal: to print off all the recipes that I have tagged as “favorites,” make one big giant shopping list, stock up on everything I need, and spend a weekend recipe testing.  (Now that’s my kind of 2010 goal!)

So here you go.  Have a blast clicking on and reading through and drooling over all these recipes.  And if you try any of them out, be sure to come back and let me know how they turned out for you.  Happy eating!

Enough for now?

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Simply Savory’s website is now up and running!  Check it out at:


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