Vegetarian

Yu Choy Gratin

Fact: all crucifers taste really great with cheese sauce. Broccoli, cauliflower, doesn’t matter! They’re made for each other. Here’s leftover mushroomy Gruyère Mornay sauce with leftover romanesco and yu choy baked with bread crumbs (made from leftover baguette) strewn over the top. To serve with […]

Wild Mushroom Rarebit

One of my Facebook friends asked (in a tone I didn’t care for) “Why do folk insist on calling it ‘rarebit?’ It’s ‘rabbit.’ Mock rabbit, pointing out that the Welsh couldn’t be expected to have actual rabbit. Tons of cultural history in the word. ‘Rarebit’ […]

Pantry Raid

All summer long I felt like I was hardly getting any canning done, but now, looking at my shelves, my heart is as full as my pantry. #canning #putuporshutup #growyourown #preservation #pantry A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Oct 3, 2017 at […]

Warm Bulghur Salad

A warm, nutritious autumn salad of whole red bulgur and French green lentils with roasted homegrown bitterroot buttercup squash, purple carrots, king oyster mushroom, chioggia beet, red onion, garlic, and a sweet-hot cayenne from last night’s @culinarybreedingnetwork party, plus a little kale and hummus. I […]