I’m always looking for new ways to cook vegetables, especially the super-nutrient-dense ones like kale. It is a cruciferous vegetable related to cabbage, broccoli, and cauliflower, and its dark green leaves are full of vitamin K1, carotenoids, and calcium. Kale is considered a super food because
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I like simple breakfasts, but they have to taste good. And I want all my meals, but especially breakfast, to be good for me. This frittata fits the bill!
READ MORE →Whenever I make an Indian curry, I like to also make some bhaji. In my husband’s family, this term is used to describe leafy green vegetables: bok choy, mustard greens, spinach, etc. While basic Indian greens are tasty and simple to make, I’ve learned to
READ MORE →There are so many great vegetables that benefit from Indian-style cooking, but one of my favorites is bok choy. Perhaps it is the mild peppery flavor, or the slightly crunchy texture, or the fact that it goes well with just about any Indian main dish
READ MORE →Lately H has been asking to help me cook dinner, and I decided that it was about time to let her. She is five and a half, and has helped me with measuring ingredients, mixing, and baking, but she hasn’t ever helped cook on
READ MORE →I love kale. It was definitely not love at first taste, but over the past few years I have tried a variety of preparations and found several that I truly love. While it is slightly bitter and/or tangy (depending on the variety), it melds well
READ MORE →It’s St. Patrick’s Day, and while I’m not Irish, it’s fun to wear green, make four-leaf clover decorations for the house, and eat lots of green food. Last year, I saw this post for green eggs and tried it out on my then-four-year-old. She actually really
READ MORE →This year we decided to try to grow some beets. My husband and I both love roasted beets, and we had a little room in our raised vegetable bed, so we thought we’d give beets a chance (pun intended). We planted the Bull’s Blood variety,
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