In the Kitchen
I love to cook (and to eat) and sharing good food with people. Thinking and writing about the place of food in our lives as well as preparing it thoughtfully gives me great pleasure. I’m not a fine or fussy cook, so my recipes are simple and flexible, usually pretty rustic. All Nourishing Words recipes are gluten-free, vegetarian and made with whole, local, seasonal ingredients.
WINTER
Winter Vegetable and Yellow Indian Woman Bean Soup
Stir-Fried Tatsoi with Brown Rice
Cannellini Beans and Wilted Greens
Hearty Lentil Soup with Carrots and Potatoes
Roasted Cabbage and Fingerling Potatoes with Mascarpone Cheese
Polenta with Roasted Butternut Squash
Hearty Squash, Kale and Bean Stew with Wild Rice
Sautéed Bok Choi with Polenta and Crumbled Goat Cheese
Hearty Brown Lentil Soup with Lemon and Thyme
SPRING
Mizuna with Steamed Red Potatoes and Goat Cheese
SUMMER
Grilled Zucchini and Goat Cheese Roll-Ups
No-Cook Veggie and Herb Spring Rolls
Mortgage Lifter Tomato, Corn and Sheep Cheese Salad
FALL
Scalloped Potatoes Au Gratin (gluten-free)
Nourishing Words 