I make variations of this soup all winter since cabbage and potatoes are some of the only vegetables we can get locally. This last batch was especially good and I think it has to do with the technique of layering flavors throughout the cooking process. This is an extremely economical and easy meal.Read More
This is a really delicous granola recipe that I adapted from Berkeley's famous Cheese Board. Their recipe is called Killer Granola and it calls for quite a bit of brown sugar. I substituted with a combination of honey and maple syrup. You could vary the type of nuts and seeds you use to your own taste, but I think pecans make this recipe extra decadent, especially in combination with the maple syrup. If you're making this for more than one person, I would recommend doubling the recipe — it's a little bit addictive and it goes fast. I've been having it for breakfast with some plain yogurt and fruit. Because of the honey, maple syrup and butter, the granola clumps nicely and is good to munch on straight for a snack — it tastes like a cross between a cookie and granola bar in the best way.Read More
My husband created this dish and I was impressed. It has plenty of asparagus, garlic and ginger served on top of buckwheat soba noodles. He uses a combination of olive oil, sesame oil, and tamari, as well as chili peppers for an Asian-inspired flavor. And not that it was his intention, but this dish also happens to be a nutritionally dense meal, all in one bowl.