Leek-Zucchini Soup

Yields: 4-6 servings Cook Time: about 1 hour This soup is warming, bright, and fresh, a perfect meal for the late stages of winter as we welcome the early signs of spring. Oh spring, I look forward to your longer days, brighter light, and warmer winds, but until then, please enjoy this healthy and nourishing…

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Summer Squash Bake

It is zucchini season. Finding delicious ways to eat this vegetable is quite easy. It’s subtle sweetness and versatile texture lend it to be delicious eaten raw or cooked. Some yummy options for eating zucchini include: sauteed with onions and spinach, in a green curry, incorporate into a flax cracker recipe, or puree into soups…

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Red Skinned Potato Salad

This potato salad is dairy free and egg free, but full of flavor lent from garlic, shallots, and a hint of lemon.  Makes a great summer side dish to pretty much anything.  🙂 about 16 red potatoes cooked in salted, boiling water until tender 1/4 c. minced shallot 5 garlic cloves, grated 1/2 c. chopped…

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Stacey’s Salad Dressing

Over the years, I have acquired certain tips from good cooks to hone my own skills in the kitchen.  From my dad, I learned that the best salad dressings, are the ones you make yourself.  He always makes his own salad dressing, one reason is: he can control the ingredients that go into it.  His…

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Cucumber, Watermelon, and Mint Salad

1 mini cucumber, cut into half moons 1/2 c. of watermelon, cut into 1/2 inch cubes 1 spring fresh mint, leaves removed, minced 1/8 tsp. jalapeno, minced (less or more depending on your heat tolerance) 1/2 tsp. sherry vinegar drizzle of extra virgin olive oil sea salt to taste Combine everything and stir gently to…

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Spicy Sauteed Snow Peas

2 c. snow peas, de-stringed (using fingertips, pinch one end of the snow pea, break off the very tip and then pull this piece, along with the stringy membrane that holds the pod together, back along the flat side of the snow pea to remove it. Repeat on the other end) 1 garlic clove, sliced…

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Baby Back Baked Ribs

Rib Rub: 1 T. sea salt 1/2 tsp each: garlic powder, black pepper, chili powder 1/4 tsp dried oregano dash allspice 1 rack of baby back ribs, preferably pastured and/or humanely raised Rub ribs with rub at least 1 hour prior to cooking or apply to ribs and allow them to sit in the fridge…

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Peach, Avocado, and Rosie Basil Salad

1 peach sliced 1/2 avocado sliced 2 scallions sliced thinly on the diagonal 2-3 stems of Rosie basil or sweet basil, leaves removed and larger leaves torn smaller 4 c. mixed greens Layer greens in a large bowl and top with everything else.  Dress with Stacey’s Salad Dressing or drizzle with extra virgin olive oil…

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Sort of Like, an Antipasto Plate

As an hor d’oeuvre, for lunch or snack, I love to put together a plateful of finger foods.  It is completely satisfying to eat with my fingers; it is primal, instinctual, easy, and I find joy in licking my fingers after an especially delicious bite.  So why not eat this way more often, slow down…

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Peach, Beet, and Greens Salad

1 peach, sliced into half moons then cut in half again 3 c. tender leaf lettuce, cut into easy-to-manage-by-fork pieces 1 c. radicchio cut into strips 1-2 rounds of thinly sliced onion 1 beet, cut into thin half moons 2 T. walnuts chopped Divide ingredients into two bowls.  Dress with Stacey’s Salad Dressing or drizzle…

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