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Nourish

Cherry Pie

June 26, 2011 | 1 Comment
Cherry Pie

I’m a sucker for a fresh made pie. I can live without cake or ice cream, but a fresh made, still warm pie, that is sweet yet tart, is my achilles heel.  Needless to say after our cherry picking excursion, we had several pounds of fresh cherries. I would recommend a hand  cherry pitter which ...

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Spring Risotto with Michael Reed

June 18, 2011 | 0 Comments

   Ingredients:  1 cup aborio rice 1 cup white wine 1 cup cream 1/2 cup Parmesan Cheese Seasonal Vegetables 1/2 cup asparagus or squash 1/2 cup fava beans 1/2 cup peas or corn  1/2 cup chives  1/2 cup onions...

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Worth Your Salt = Hepp Salt

June 5, 2011 | 0 Comments
Worth Your Salt = Hepp Salt

  The phrase “worth your salt” is derived from biblical times when salt was used as wages. In the Persian culture if someone is dull or dim they use the term “they are lacking salt”. As we know salt is crucial to great cuisine. Well now is the time to get that fresh produce, douse ...

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The Mylk Man Always Rings Twice

May 28, 2011 | 1 Comment
The Mylk Man Always Rings Twice

                                                                 All right I admit I have a healthy obsession with Almond Milk, but truly this is  the holy grail of all almond milks! This ...

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Finally a Place For Us . . . . The Veggie Grill

May 17, 2011 | 1 Comment
Finally a Place For Us . . . . The Veggie Grill

As a child growing up in Iran I once saw my favorite pet lamb being cooked in a pot in the kitchen. Needless to say I was converted to vegetarianism at the age of seven.  I decided to stick to this, and for over  a decade to the horror of my carnivorous parents I ate ...

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Creative Compost

May 13, 2011 | 3 Comments

To compost is truly to give back to our mother. There is nothing better then completing the cycle of harvesting from the garden, nourishing ourselves with it, then returning it back.  At first I was intimidated by the process and the scientific terminology. It has to be the right amount of nitrogen and carbon material ...

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