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

Roasted Beet and Barley Salad

Winter Vegetable and Yellow Indian Woman Bean Soup

Basic Vegetable Stock

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

Crunchy Early Spring Salad

Mizuna with Steamed Red Potatoes and Goat Cheese

SUMMER

Bok Choi and Brown Rice Salad

Grilled Zucchini and Goat Cheese Roll-Ups

No-Cook Veggie and Herb Spring Rolls

Mortgage Lifter Tomato, Corn and Sheep Cheese Salad

Iced Basil Watermelon Cooler

Grilled Tomato and Corn Soup

Lacto-Fermented Sour Pickles

FALL

Scalloped Potatoes Au Gratin (gluten-free)




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