The more I read about seafood, from overfishing to mercury contamination, the less comfortable I feel about eating it. This is sad because seafood used to be my protein of choice. Lately, I’ve been leaning toward nut butter and eggs and have made fish a special occasion food. I’m choosing to give most fish a break, in hopes that others will, too, and there will be enough for us to continue to eat fish and support healthy ocean ecosystems.

That means that many items are …

Tags: abundant seafood , low mercury tuna , Recipe , safe tuna , sustainable seafood

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There is something about berries that screams summer to me. Where I live in England it’s the height of strawberry season right now and the berries are cheap and plentiful. They are also succulent and sweet with the summer sun -  unlike the watery tart versions you get from supermarkets out of season. For the next few months we will have a berry bonanza with raspberries, gooseberries, blueberries, red currants, white currants, black currants, and finally in the autumn, blackberries.

For my fifth birthday I begged my mother to make a …

Tags: berries , DIY , fruit , home , how to , jam , Recipe

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This is the season for outdoor eating and impromptu get togethers. It’s also the season for stone fruit – peaches, apricots, plums, cherries, and nectarines.

Here’s a gorgeous dessert to take to a cook-out or barbecue. It’s quick and easy to put together, simple enough to showcase the fruit without overpowering it and the dough is easy to work with – even for those who are inexperienced with pie crust. The only secret to a flaky crust is to keep the ingredients as cold as possible and don’t mix the …

Tags: baking , dessert , easy , galette , Recipe , seasonal fruit , stone fruit

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Here’s a perfect summer dessert using seasonal organic fruit from the farmers’ market or your CSA box. It’s simple to make if you’re already grilling. The smoky-sweet apricots hold well at room temperature so you can grill them as soon as the fire is ready and set them aside until after dinner.

Substitute peaches if you wish. Serve in a bowl with vanilla ice cream or add crumbled  gingersnaps and layer in a parfait glass with the ice cream.

Serves 4

1 cup organic sugar
1 cup water
8-10 fresh apricots, halved and pitted
2 tablespoons …

Tags: cooking , Eating , food , Recipe , seasonal , vegetarian , wellness

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Do you enjoy hot chocolate? Is the world round? (Apologies to Flat Earth theorists).

A well-made hot chocolate is a powerful thing. It can heal a really horrible day at work. It can inflame the stoniest heart. If you’ve read Kim’s post a few times and you’re ready to stoke the fires of passion in a potential partner…homemade hot chocolate’s the way and then some. Done right, it’s pure ambrosia. At the very least they’ll be licking the spoon.

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Tags: chocolate , cocoa , DIY , hot , howto , organic , Recipe

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Sarah filled us in on the details about escarole earlier this week. I love escarole because it’s crunchy and refreshing like lettuce when served raw, but it has a little bit of bitterness to keep things interesting – though not as much as some greens. It’s equally at home braised or sautéed with beans, bacon or sausage for a hearty winter meal.

Here’s a recipe for a wonderful salad that you will be happy to eat all winter long and even into spring.
Escarole Salad with Oranges and Spiced Pecans
Serves 6…

Tags: cooking , diet , escarole , food , greens , orange , Recipe , salad , spiced pecans , vegetarian

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I’m ashamed to say it, but even though I’m quite the veggie lover, escarole is one leafy green I haven’t eaten. Escarole’s cousin, the bitter curly endive, has made me hesitant to experiment with other members of the chicory family.

It turns out the escarole is not nearly as bitter and much more versatile, so there’s no need to be shy of this frilly-leafed lettuce.

High in calcium, folate, vitamin A and vitamin C, escarole is a good addition to any salad, and, like any leafy green, is low in calories.

But salad …

Tags: escarole , food , healthy eating , Recipe , vegetable , vegetarian

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Here’s another soy recipe using soy in its traditional, minimally-processed form. Fermented soy products are healthiest of all. Even though tofu is not fermented, Korean cuisine includes plenty of other fermented foods, including kimchi. I’m guessing this is just another example of the natural, wise balance of many traditional cuisines.

This recipe isn’t perfectly authentic as it mixes a Japanese technique with a Korean dish, but it’s not that far off the mark, either. It’s easy to put together and the ingredients are reasonably easy to find. Great for a cold …

Tags: kimchi , Korean cuisine , Recipe , soft tofu soup , soon tofu , vegetarian

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Sarah clued us in on the wonders of the artichoke, and since the season’s first spiny lovelies are just appearing in the market, here’s a simple, streamlined recipe to inspire you.

Artichokes make a great appetizer or side dish. These accompanied sautéed petrale sole and roasted potatoes. The roasted artichokes make a great base for risotto, pasta, or pizza, as well.

This recipe calls for small or medium artichokes, not the giant globe kind. These smaller artichokes are easier to prepare, as the choke is not fully developed. When trimming artichokes, it …

Tags: anchovy , artichoke , caper , cooking , dip , food , lemon , nutrition , Recipe , sauce , vinaigrette

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