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Creamy Orzo with Peas and Parmesan

Nov 19, 2021
1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

Wild Rice Stuffed Acorn Squash

Nov 19, 2021
2 acorn squash ½ cup wild rice (uncooked) 1 cup veggie broth 2 tbsp butter 1 yellow or white onion 3 ribs celery 1 apple ½ tsp fresh rosemary ½...

Sesame Chicken Celery Root Salad

Nov 19, 2021
2 large carrots, peeled 1 large celery root, peeled 3 cups shredded cooked chicken breast  1/2 cup chopped fresh basil (preferably Thai basil), or cilantro 1 small clove garlic, peeled...

Celery Root (Celeriac) Mash with Sage and Blue Cheese

Nov 19, 2021
Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of...

Simple Sautéed Cabbage

Oct 29, 2021
1 head cabbage 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp dill  2 tbsp olive oil Salt and pepper to taste Cut the cabbage into quarters. Cut out...

Stewed Rhubarb

If you call this a rhubarb compote it sounds so much more fancy than stewed rhubarb.  Whatever you call it, cooking rhubarb down with a little sugar or honey and water makes a delicious dessert, ice cream topping, cake topping, or yogurt addition.

6 cups chopped rhubarb

1 cup sugar, OR 1/2 to 3/4 cup honey

1/2- 1 cup water

1 tsp grated ginger (optional)

Put rhubarb and water and ginger if desired,  into a sauce pan, bring to a boil then turn down to medium and simmer for 15 minutes or until Rhubarb is soft.  Add more water as needed to achieve desired consistency.  Once desired consistency and softness is achieved, add honey or sugar to taste, stirring until dissolved.