Chefs are some of the wildest imaginations we have on this planet. And tinkering is what we do. I got a bestie who grows food. It’s the perfect friendship; she grows it, I cook it. Food was how we connected but we stay friends for much much more. A couple years ago she was growing…
Greek braised chickpeas
In a town 30 minutes northwest of Tampa lies Tarpon Springs, a lively coastal town tucked away in Tampa Bay. Its waterways made it a landing place for sponge harvesting and shrimping. Up until the late 1800’s sponging was being done on boats with long poles stabbing blindly and pulling them up to the surface….
Marinated Onions
One of the ways I am able to make things happen in the kitchen is because I have many different things prepped and ready. Marinated onions is one of them. These guys sit on the counter and then I use them throughout the week on salads, sandwiches, top breakfast bagels, omelets, braised meats or an…
Appalachian Sour Corn
What is sour corn? Sour corn is a classic Appalachian secret ingredient. This condiment, the sassy and sweet southern sister to Sauerkraut, has a long history in the Appalachian mountains who have a very rich multi-threaded historical culture that lends itself to many varieties of recipes originating in this area. If you like sauerkraut, it’s…
African Peanut Stew (Maafe) with Zucchini Noodles in Nooch Sauce
My recipes often come from a need to use up something in a pantry or the fridge. And unintentionally, I cook mostly vegetarian for myself a lot of the time. This is how this dish came to existence. It was one of those moments where everything worked and a super tasty meal was the result!…
Lentil Enchiladas
Enchiladas look like they took 10 minutes to make, but like many Mexican dishes, there are many components. And those components are more complicated and require some time. Fresh made tortillas from ground nixtamalized corn is a two day minimum process. Enchilada sauce requires cooking time after toasting the vegetables to develop its rich flavor….
Homemade Enchilada Sauce
Ingredients:8 ancho chiles (mild fruity dried chili pods)4 pasilla chiles (mild fruity dried chili pods)1 medium onion quartered2 plum tomatoes3 cloves of garlic½ teaspoon Mexican oregano½ teaspoon marjoramstock of choice (enough to cover ingredients)2 tablespoons cooking oilSalt to taste Instructions:1. Toast the chiles in a hot pan or grill until fragrant.2. Allow chiles to cool…
The Southern Caper: Nasturtium Seeds
I love capers. The little salty and tangy liquid filled bobbles that burst when bit into. Perfect for balancing a cream sauce or used as a briney addition to a martini, When I discovered nasturtiums I immediately fell in love with its peppery sweet nectar flowers. The seeds are hard to find sometimes on nasturtiums,…
Fall Spiced Squash Pie
Fall Spiced Squash Pie Basically a pumpkin pie, but more delicate in taste. To me, any fall squash lends itself to dessert. Ingredients: 3 cups of cooked cubed cushaw squash4 eggs1 tsp of cinnamon1/4 tsp of nutmega dash of cloves1 t dried ginger2 tsp vanilla1 1/2 cups sugar1 pt heavy cream1/2 tsp of pink Himalayan…
Glazed Lentil Loaf
INGREDIENTS1 tbsp olive oil1 medium onion, finely minced1 medium bell pepper, finely minced1 small carrot, finely minced1 rib celery, finely minced1 pint crimini mushrooms, roughly chopped4 cloves garlic, minced2 tbsp tomato paste1 tbsp Worcestershire sauce1 tbsp liquid smoke1 cup quick oats3 cups brown lentils cooked2 tbsp fresh parsley, minced½ tsp salt1 tsp dried oregano½ tsp…
Lentil Sheppards Pie
INGREDIENTS LENTIL FILLING:2 tablespoons olive oil, plus extra2 each yellow onions, peeled and chopped2 each medium carrots chopped1 pint mushroom (use your favorite)1 tablespoon thyme leaves, minced1 tablespoon rosemary1 bay leaf1 clove of garlic, pastesea salt and ground black pepper, to taste1 tablespoon tomato paste1 ½ cups lentils, rinsed1 ½ tablespoons sherry/balsamic vinegar1 ½ tablespoons…
Lentil Sloppy Joes:
Ingredients:1 cup finely chopped carrots1 cup finely chopped mushrooms1 cup finely chopped onions2 garlic cloves minced1 jalapeno, seeded and chopped3 tablespoons oil or butter1 1/2 cups brown lentils1/2 cup wine or beer1 8oz can tomato sauce3 cups broth1/2 cup organic ketchup I used agave sweetened2 tablespoons brown sugar (prefer cane syrup)2 tablespoons chili sauce2 tablespoons…
How to make passata
Passata (or more specifically Passata di Pomodoro) is the multi-purpose tomato purée. This Italian staple is relatively easy to make albeit messy! Group processing is the fun and easy way to do all of this. Gather your goodies and friends and make a day of it. This last spring when we convened to process tomatoes…
Malai (cream) Broccoli with Spiced Almond Cream Sauce
It’s time to put you on some of the yummiest broccoli you can make. CSA’s have been filled with cauliflower, romeneseco, and broccoli the last few weeks and I wound up with with about five heads in the fridge. While most people know a good way to cook these cruciferous veggies, they tend to get…
Pickled Beets
When it is beet season many local farmers will have bulk flash sales. I usually will pick up beets carrots and cabbage around the same time and do a big run of pickling, canning and fermenting. Pickled beets remind me of my mothers plate at dinner time. There is reason I still have this underlying…
Banana Pancakes:
Anyone else always have that one left over banana? Like you have finally been realistic about not buying 5 bananas anymore because you never ever ever eat all five so you buy three AND STILL one is left to brown? It’s like the banana trees have a curse that guarantees a minimum of one banana…
Gifting Soup
I love to gift soup. It’s like a little hug in jar when you get it. Maybe that’s because whenever I’m sick my mom will drop off some homemade chicken soup. But it’s always the perfect gesture of love and exactly what I need. Wintertime is when I try to use up what’s in the…
Sugar Cookies
This is the perfect sugar cookie recipe I use year round. They hold their shape and are buttery and soft to the bite. They lend well to decorating whether you use icing or imprints. Delicate enough to serve with tea yet sturdy enough to use with kids. I love all cookies but there is something…
Sopa de Fuba using Georgia Southern Collards
It’s about to get real Collard-y on this site. I can’t help it when I have access to an Heirloom Collard Variety Trial in my backyard. Projects like this are a chefs dream but also an unsettling reminder that our food system is whack and void of variety and flavor. My immediate inclination around something…
The “Desperate” Buttermilk Pie
Buttermilk pie is a staple across the tables of the south and has never too far from a holiday table. But it along with other desperation pies like vinegar, custard, or sugar pie seem to be catching popularity outside of the south as curious foodies are enamored by chefs reclaiming their humble heritage in kitchens…
THE FOOD STORIES PROJECT 