See this at: foragesf.com| Added on 07/01/09

Much like a farm CSA, San Francisco Bay Area customers receive a box of produce and fish on a weekly subscription basis throughout the season. The only difference is that instead of farmed produce, we deliver a seasonally rotating selection of all... See more

Much like a farm CSA, San Francisco Bay Area customers receive a box of produce and fish on a weekly subscription basis throughout the season. The only difference is that instead of farmed produce, we deliver a seasonally rotating selection of all wild foraged food; And just in case you don’t know the first thing about cattail rhizomes or wapato root, we give recipes and suggestions on how prepare your edibles. Wild mushrooms (Chanterelles, black trumpet, morels), nettle, miners lettuce, cattail rhizomes etc.... See less

See this at: indianfoodrecipes.in...| Added on 03/16/09

:: How to make Kaju Katli (Cashew Nut Sweet) Soak the cashew nuts in boiling water for 1 hour. Drain it and process smoothly in a food processor by adding milk & then sugar. Heat the ghee in a large pan, add the cashew nut paste and cook over medium... See more

:: How to make Kaju Katli (Cashew Nut Sweet) Soak the cashew nuts in boiling water for 1 hour. Drain it and process smoothly in a food processor by adding milk & then sugar. Heat the ghee in a large pan, add the cashew nut paste and cook over medium heat, stirring constantly until the mixture becomes thick. Then, add vanilla essence and mix thoroughly. Put this mixture in a greased tray and spread it evenly and press the silver leaf on the top. Let it cool for 45 minutes. After it is cooled, cut into diamond shaped pieces. (Recipe Submitted by: Anonymous) [More Indian food recipes from this category: Desserts / Sweets] See less

See this at: cuesa.org| Added on 03/10/09

* Put a large pot of salted water on to boil. Meanwhile, soak the peas in ice water. This helps them to retain their vibrant green color. * Blanch the peas in the boiling water for 1-4 minutes, depending on the maturity of the peas. They should be... See more

* Put a large pot of salted water on to boil. Meanwhile, soak the peas in ice water. This helps them to retain their vibrant green color. * Blanch the peas in the boiling water for 1-4 minutes, depending on the maturity of the peas. They should be cooked until just tender; 2 or 3 minutes is usually best. Strain your peas and then get them into a bowl of ice water immediately. * Place the cold, cooked peas in a blender with the sea salt and cover with cold water. Blend until very smooth. * At this point the soup can be served, or if you would like a smoother, silkier texture, pass the soup through a fine mesh strainer. * Whip the crème fraîche with a whisk just until soft peaks form. Be careful, as crème fraîche is easily over whipped. * Distribute the soup into bowls and garnish with a dollop of the whipped crème fraîche, some mint, and a bit of fleur de sel. See less

See this at: npr.org| Added on 11/26/08

Crust * 1 1/4 cups unbleached all-purpose flour * 1/2 teaspoon table salt * 1 tablespoon sugar * 6 tablespoons (3/4 stick) cold unsalted butter, cut...

See this at: recipe.kaiser-perman...| Added on 03/27/08

Over my 36 years of practicing medicine at Kaiser Permanente in Oakland, CA, it's become clear that what people eat is a major factor affecting their health. On this website I look forward to sharing good food with you and celebrating the people who... See more

Over my 36 years of practicing medicine at Kaiser Permanente in Oakland, CA, it's become clear that what people eat is a major factor affecting their health. On this website I look forward to sharing good food with you and celebrating the people who grow it. To learn more about Dr. Maring, or to contact him, click here. See less

See this at: onefrugalfoodie.com| Added on 01/24/08

November 23rd, 2007 | Category: Good Deals, Tips & Ideas Today is “Black Friday” and my husband has been amused by the many pile of ads for junk we don’t need. Consistently asking me if I need anything, I can think of not a single response. While the... See more

November 23rd, 2007 | Category: Good Deals, Tips & Ideas Today is “Black Friday” and my husband has been amused by the many pile of ads for junk we don’t need. Consistently asking me if I need anything, I can think of not a single response. While the Target, Walmart, and Best Buy ads flash super-duty appliances to tempt the at-home chef, they look like either overkill or space-wasters to me. Sure, I have a basic gas stove/oven, refrigerator, and a dishwasher (perish the thought of living without!), but when it comes to small appliances, I like to keep it simple. I cook and/or bake everyday, yet expensive industrial mixers, multi-part food processors, and food killing microwaves have no place in my perfect kitchen. As a matter of fact, of the little appliances we do have, we have found that cheaper is actually better. In my opinion, appliances no bigger than would fit in a New York sized apartment are really all you need for any well-functioning kitchen… $10 - Spice Grinder - I don’t... See less

See this at: eatmedelicious.com| Added on 01/17/08

Looks like an eyecatching line-up of foods.I'll look forward to many more delicious recipes coming from "eat Me Delicious" in 2008!!! January 2, 2008 7:05 AM VeggieGirl said... oh my goodness, Ashley, you've certainly had a delicious year!! And it... See more

Looks like an eyecatching line-up of foods.I'll look forward to many more delicious recipes coming from "eat Me Delicious" in 2008!!! January 2, 2008 7:05 AM VeggieGirl said... oh my goodness, Ashley, you've certainly had a delicious year!! And it sounds like you have even MORE deliciousness in store, for 2008 :0) Happy belated New Year!! January 2, 2008 8:02 AM Deborah said... They all look so delicious! I'm excited to see what 2008 brings! January 2, 2008 8:16 AM Carla said... I'm with you on the healthy weeknight meals, especially with me cooking on my own in college. I do have a recipe for Spinach Mushroom Lasagna you could make for your family, and it's vegetarian. I'll hopefully be posting about it soon!! I'm behind in entries lol I made soft pretzels in middle school, which was about...8 years ago?! I kept the recipe from my cooking class. Maybe it's time I made pretzels again. January 2, 2008 12:32 PM Carla said... Forgot to mention - thanks for showing me that pancake recipe.... See less

See this at: thevillagevegetable....| Added on 01/14/08

It has been so dreadfully cold here lately, soup has been about the only thing on my mind. Unfortunately, I'm rather sick of "soup", but chili isn't soup, right? I found we were overstocked with canned beans and decided to whip of some chili Tuesday... See more

It has been so dreadfully cold here lately, soup has been about the only thing on my mind. Unfortunately, I'm rather sick of "soup", but chili isn't soup, right? I found we were overstocked with canned beans and decided to whip of some chili Tuesday night. I don't make it much and never have really come up with one I would want to make again. This particular pot was so delicious, we nearly finished it entirely! I wanted so desperately to make Homesick Texan's Cornbread with it, but I was out of cornmeal, and like I said, it's been COLD. Instead we used the bran crisps I highlighted previously. I think the TVP made all the difference, and I would even recommend adding another 1/2 cup! See less

See this at: thevillagevegetable....| Added on 01/14/08

sher said... Oh, come to mama...that looks heavenly! Looking forward to the recipe! May 4, 2007 11:41 PM Megan the Vegan said... so beautiful! May 5, 2007 6:10 AM Kate said... hehe thats a cute story.U must've been real shocked to hear that.And in a... See more

sher said... Oh, come to mama...that looks heavenly! Looking forward to the recipe! May 4, 2007 11:41 PM Megan the Vegan said... so beautiful! May 5, 2007 6:10 AM Kate said... hehe thats a cute story.U must've been real shocked to hear that.And in a way happy too ! Your dessert looks fantastic. May 5, 2007 10:42 AM Taylor said... It's a lovely story. Fate? Or maybe he had his eye on you and did a little research. Either way, smart guy. May 5, 2007 1:18 PM Terry B said... What a wonderful story! And a delicious looking dessert--will have to try it. Meanwhile, I encourage you to cook more with wine, particularly in braising foods. There's something about when the wine hits the pan that lifts the fragrance of pan juices from gravy to sauce. May 5, 2007 3:47 PM Village Vegan said... Yay! A yummy looking recipe that will help me use up the goat cheese I've got. And that's a lovely story :-) May 5, 2007 5:44 PM Brilynn said... Ha! That's a great story and your dessert looks very tasty! May... See less

See this at: thevillagevegetable....| Added on 01/14/08

It looks really delicious, Linda! July 2, 2007 7:39 AM Tofu Mom (AKA Tofu-n-Sprouts) said... Wow! I'm standing by... the recipe would be great, as I love all things carrot-y! July 2, 2007 12:39 PM The Cooking Ninja said... Very interesting...waiting... See more

It looks really delicious, Linda! July 2, 2007 7:39 AM Tofu Mom (AKA Tofu-n-Sprouts) said... Wow! I'm standing by... the recipe would be great, as I love all things carrot-y! July 2, 2007 12:39 PM The Cooking Ninja said... Very interesting...waiting for the recipe :) July 2, 2007 12:52 PM christine (myplateoryours) said... What a way to eat your peas and carrots! Looks delicious. July 2, 2007 6:43 PM WokandSpoon said... Hello! Your blog has some fantastic recipes for healthy eating! I'm don't really eat meat (not really vegetarian, just a fussy eater) so I'm always on the lookout for new ideas! This carrot pate looks great! I'm definitely looking forward to the recipe! July 3, 2007 10:26 AM sher said... That's so beautiful--and different! I love the pictures. July 6, 2007 12:19 AM joey said... That looks brilliant...I love peas :) I really like the color of this pate...lovely orange with those little green "polka dots" :) July 6, 2007 1:06 AM Monika K said... What a lovely blog! July... See less

See this at: thevillagevegetable....| Added on 01/14/08

* In a medium sized bowl, melt goat cheese, use wisk to mix in egg. * Add chickpeas to mixture. * Heat frying pan on medium heat, apply cooking spray generously when pan is hot. * Use straining spoon to carefully spoon each batch of chickpeas onto... See more

* In a medium sized bowl, melt goat cheese, use wisk to mix in egg. * Add chickpeas to mixture. * Heat frying pan on medium heat, apply cooking spray generously when pan is hot. * Use straining spoon to carefully spoon each batch of chickpeas onto the frying. * Fry until browned, 5-7 minutes, flipping frequently. * Repeat this until all chickpeas have been fried. * Pat down with paper towel and give a few minutes to cool. * Sprinkle with salt, and serve! See less

See this at: thevillagevegetable....| Added on 01/14/08

Candice said... Wow, that looks beautiful, all of your pictures are so nice! Your fries look oh so yummy! September 14, 2007 6:47 AM The Little Vegan said... Mmmm those look good; I love polenta, so I'll hafta give these a try.

Candice said... Wow, that looks beautiful, all of your pictures are so nice! Your fries look oh so yummy! September 14, 2007 6:47 AM The Little Vegan said... Mmmm those look good; I love polenta, so I'll hafta give these a try. See less

See this at: diestelturkey.com| Added on 01/04/08

Naturally Range Grown Turkey and Turkey Products

Naturally Range Grown Turkey and Turkey Products See less

See this at: eatwild.com| Added on 10/18/07

Available on-line in the Eatwild Store or by calling toll-free 1-866-453-8489 (US only). Special discounts on orders of 2 or more... | Proceeds from the sale of Pasture Perfect and items in the Eatwild Store support this website and Jo Robinson's... See more

Available on-line in the Eatwild Store or by calling toll-free 1-866-453-8489 (US only). Special discounts on orders of 2 or more... | Proceeds from the sale of Pasture Perfect and items in the Eatwild Store support this website and Jo Robinson's research of pasture-based farming. See less

See this at: first-foods.com| Added on 10/12/07

Oat Supreme, non-dairy cream is wheat gluten free, egg free and dairy free. Free from cholesterol, and full of good taste, use our cream poured over puddings, in desserts or at the end of cooking time mixed into sauces to thicken as you would do a... See more

Oat Supreme, non-dairy cream is wheat gluten free, egg free and dairy free. Free from cholesterol, and full of good taste, use our cream poured over puddings, in desserts or at the end of cooking time mixed into sauces to thicken as you would do a dairy cream. It even makes the most wonderful albeit extravagant creamer in coffee. See less

See this at: pickyourown.org| Added on 09/17/07

There are two ways to squish the apples through a sieve, either through a : * hand-cranked Foley food mill (about $20 see this page or * through a KitchenAid sieve/grinder (with the attachments, about $300, but it lasts a lifetime). I found a pretty... See more

There are two ways to squish the apples through a sieve, either through a : * hand-cranked Foley food mill (about $20 see this page or * through a KitchenAid sieve/grinder (with the attachments, about $300, but it lasts a lifetime). I found a pretty good deal (about half price) on remanufactured KitchenAid's with a 1 year warranty - see the links above. You CAN also use a simple metal sieve, but it will be VERY tedious, hard work - if you plan on making applesauce every year, spring for the 25 bucks for the foodmill. Basically, you put the cooked apples (including the skins, seeds, cores and stems) into the top hopper, and use the wooden plunger to push it in. You CAN make applesauce without a food processor or a $25 foodmill, but it's much more work, and really only suitable for making a quart or two of applesauce at a time... but it can be done - Click here for the directions on making applesauce with NO special equipment The device pushes it against a sieve and the applesauce comes... See less

See this at: 100milediet.org| Added on 08/20/07

AUGUST 20, 2007 - “Even hipsters make jam.” With this line, my friend Lara introduced me to Fallen Fruit, an activist art project founded in Los Angeles to promote “public fruit” - the idea that we should promote and make common use of “all fruit on... See more

AUGUST 20, 2007 - “Even hipsters make jam.” With this line, my friend Lara introduced me to Fallen Fruit, an activist art project founded in Los Angeles to promote “public fruit” - the idea that we should promote and make common use of “all fruit on or overhanging public spaces such as sidewalks, streets or parking lots.” We’ll leave it to you to explore Fallen Fruit’s wondrous website, from the sensual experience of “nocturnal fruit foraging” to a manifesto that begins, “A specter is haunting our cities: barren landscapes with foiliage … MORE>> Take me to the latest stories and letters from 100-Milers>> See less

See this at: realgoodfood.com| Added on 05/23/07

Italians love fava beans, especially early in the season when they're young and tender. Here in Portland the long green pods start to appear in the store in April, and locally grown fravas show up in the farmers markets in June. I plant them in the... See more

Italians love fava beans, especially early in the season when they're young and tender. Here in Portland the long green pods start to appear in the store in April, and locally grown fravas show up in the farmers markets in June. I plant them in the fall (like all legumes, favas are good nitrogen fixers), and start picking in late May. Eating favas means you have work a bit. First the broad beans have to be extracted from their pods. At this point they look like lima beans, and when they're young and tender, you can eat them as is. But most of the time you'll need to parboil them and peel off the outer skin to get at the tender bean inside. In Lazio, fresh fava beans are typically eaten raw, preferably with a young, mild pecorino (sheep's milk cheese). Find a nice place to sit outside, pour a glass of pinot grigio, cut off a chunk a cheese (substitute any mild white cheese if you can't find imported pecorino), and shell and eat. This classic combination is often served for dessert. For... See less