(Will Darrell barter?)
The BEST cooking method for assertive greens like kale and collards. Renders them tender and tasty.
(Jane offers community service with Seattle PD)
An easy way to tame assertive greens - send them to the jacuzzi until they relax. This cooking method preserves nutrients, discards bitterness, brings our flavor.
Stuffed Collard Greens with Tzatziki Sauce
(What ever happened to Phil?)
Greens greens and more greens! We're sporting a vegetarian and non-vegetarian filling for these beauties.
(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.
(No one wants to know)
Watch Cynthia and Steve throw together their favorite salad using wild greens, sweet glazed nuts, dried cranberries and blue cheese topped with a super easy vinaigrette.
(Early girl gets the worm)
Need to have superb energy throughout your day? Start with this wildly loose version of the Korean dish Be Bim Bop (translates to mixed rice). Brown rice, kale, egg, butter, condiments - cereal from a box can't compare.
(Steve loses by a nose)
Clear instructions for this useful cooking technique for broccoli, cauliflower and carrots.
(Where will Doris sleep?)
Vegetable Yaki Soba is one of my go-to meals when I can't think of anything to make. It's easy. It's inexpensive. Warm, nourishing garlic ginger broth with simmered vegetables ladled over noodles. Young and old love this one-dish meal. Maybe Doris would like it too.
(Our Ward is here to stay)
Ever wondered what spices and flavorings comprise that sassy New Orleans flavor? We've spelled it out for you in this video. Vegetarians and vegans - replace the shrimp with cooked black-eyed peas (so good!).
(Chip off the old block)
Adding a simple cheddar cheese sauce to blanched vegetables is oh so nice. Let Jane show you how.
(Benjamin Franklin amuses Jane)
A revitalizing dairy-free soup using fresh, local asparagus, cumin and dill. Perfect for spring.
(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.
(Steve does not like them in the fridge)
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Grill zucchini, portobella mushrooms, eggplant and red pepper. Toss with fresh salad greens, feta and a mustardy sweet dressing for pleasing summer meal.
Our most popular "eat your greens" recipe
(Ward arrives with baggage)
Delicate Napa Cabbage all decked out in a lime, soy and sesame oil dressing. Toasted almonds add crunch.
(Darrell finds his pulse)
Fresh parsley and garlic ground up with toasty pumpkin seeds make this deceptively simple yet decidedly yummy garnish. The extra layer of flavor and texture makes creamy soups, sandwiches and salads sing.
(Not the masters of their domain)
Unbelievable news revealed by Ward as Cynthia prepares this savory, mouth-watering salad from one of her favorite cookbooks. Blanched green beans, red onion, sun-dried tomatoes and wild salmon gently poached in aromatics. Try this one!
(Phil finds feasible floor plan)
The sharp sweet basil salad dressing poured over crisp lettuce, ripe tomatoes, blue cheese, yummy chickpeas and the reliable hard boiled egg make this chop salad win over anybody's taste buds. Vegetarian, gluten-free main dish salad.
(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.
(Steve sells home plate)
Stuffed chicken breasts sounds difficult and gourmet - not true. A fantastic way to renovate leftovers like roasted squash and extend a pound of chicken to feed a family. Very pretty morsels too!
(Steve rebounds for soup)
This traditional Thai soup uses coconut milk, lemon grass and fish sauce to form a flavorful base. The ginger garlic influence make it a perfect kill-the-cold soup. A popular family favorite. We also give instructions for how to make this a vegetarian/vegan dish in the recipe. Enjoy!
(Ginger causes two pies worth of trouble)
There's no dilemma about this omnivore delight. Lime, cilantro, garlic and some heat rubbed into some grass fed beef. Medium rare strips served over salad with cucumber. I'm salivating, how about you?
(so you wanna do something?)
(Can't run with scissors!)
Cooked white beans, fresh sage and a touch of tomato paste create the creamy base for this nourishing soup.