(Darrell skips a beat)
Dark red, vibrant green and a sprinkle of snow white make this salad dramatic in color. Pretty dramatic in nutritional value as well, watch and listen.
(Steve throws a curve ball)
Buckwheat (soba) noodles, sesame seeds and fresh vegetables are tossed with a strong sesame dressing. To make the meal complete add grilled steak strips or fried tofu.
(Ward answers the foreboding doorbell)
This is one of those go-to soups that we use frequently to feed the family. Lots of fresh vegetables. The beans and potatoes keep the dish hearty. Economical, comforting food.
(Steve loses by a nose)
Clear instructions for this useful cooking technique for broccoli, cauliflower and carrots.
(Chip off the old block)
Adding a simple cheddar cheese sauce to blanched vegetables is oh so nice. Let Jane show you how.
(Both Steve & Jane are interested in chippers)
A favorite in our home. Cook a pot of rice and stir-fry chicken and oodles of vegetables adding a sauce made from tamari, brown sugar, ginger, honey and garlic.
(Jane phones home)
An easy family meal made easier if you have a jar of curry paste handy. This version merges familiar carrots, potatoes, broccoli and chickpeas into a tomato-based curry sauce. Just right served over Golden Spice Rice or Quinoa or while retrieving your child from jail.
(Jane votes for everyone)
So easy it's embarrassing. Good looking too! No, not your dream date (gee), your dream side dish!
(Steve recruits Darrell)
A beautiful composed salad with soba noodles, fried tofu, blanched edamame, fresh cabbage and carrots with a zippy Asian dressing. You'll want more.
(Mothering skills have eluded Jane)
Wild rice, local seasonal greens, fennel and red cabbage melded with a clean lemon olive oil dressing makes this a northwest favorite.
(Local chef turned marriage counselor)
Watch Chef Greg Atkinson make this creamy comfort food and give Cynthia marital advice simultaneously. Good visuals of how to make a roux.
(Darrell missed the talk)
Grill zucchini, portobella mushrooms, eggplant and red pepper. Toss with fresh salad greens, feta and a mustardy sweet dressing for pleasing summer meal.
(See Ginger run)
Another flavorful vegetarian dinner that complies with the "Eat real food. Mostly plants." message. Serve it with polenta or your favorite cornbread and braised greens. That's a good meal.
(Jane practices for a date)
Everybody Loves Potato Pancakes. It's true. This recipe comes from Jeff Basom, former chef at Bastyr University and it is quite the favorite among the students for breakfast, lunch or dinner.
(Where is everybody?)
Toasted buckwheat groats (aka kasha) is a superior gluten-free grain that is underutilized. Cynthia shows you how to make it with potatoes, mushrooms and onions added.
(Joaquin doesn't pick on goldfish)
Learn simple strategies for shifting picky eaters while Cynthia makes a please-everyone Tomato Basil Soup.
(Ward's no Einstein)
Molasses and honey and cinnamon and nutmeg and butter made into muffins entice some love bites from your family. Pack them in the lunchbox, serve them for breakfast.
(Ward goes fishing)
Very handy to keep a jar of this bright colored condiment around. Perks up sandwiches, salads and super easy to make.
(Steve's key to success)
From cutting safely to the final flavor drizzle, learn the step-by-step for roasting your autumn harvest of winter squash.
(Jane helps Darrell with his letters)
A beautiful looking soup that boasts all local winter vegetables and herbs.
Find out how to entice kids to eat more vegetables.
These sweetly spiced beets will glamorize any meal. Plop them next to your sandwich at lunch time. Pretty up the dinner plate by adding this deep red color.
(Whose rules are those?)
Making your own sauerkraut is easy and rewarding. All you need is a head of cabbage and the inclination to chop and pound. Fermented foods like sauerkraut have shown to be beneficial to health for centuries.
(Homeless in Seattle)
Hip hip hooray, brightly colored vegetables! Roasting sweet potatoes makes them super sweet. Combining apples and kale is divine. Put them together and what can we say? Fabulous vegetable dish coming your way.
Adding condiments made from raw vegetables gives meals extra enzymes, nutrients and (most noteworthy) flavor. This bright red relish made from bell peppers adds all of the above to any meal.