There isn’t much growing in our garden right now ‘cept for some kale and arugula and a few spidery mustards. But the arugula is coming in like crazy and adds tons of interest to salads, wraps, and sides. Today I gathered a few handfuls of arugula and made a Cashew Arugula Pesto. Even including the…
Category: Recipes
How To Make Perfect Brown Rice.
Basic brown rice is a staple for us. I try to stockpile it along with some healthy basics in the fridge. This simple recipe stores great and makes easy work of dinner at the end of a long day. Paired with my Basic Black Beans, a few easy toppings, and you can make a complete…
Share this:
Basic Black Beans.
Here’s how to cook up the most easy, basic, super cheap, flavorful meal you’ve probably ever made–and it’ll taste so good you’ll eat seconds and thirds and forget that what you’re eating is so darn good for you. Beans are probably the most under-celebrated foods, but they are one of the best foods for you…
Share this:
Farmhouse Breakfast Sandwich.
Nothing fuels our kids for a long, cold PNW winter day better than a farm-fresh breakfast sandwich. It’s basically what our kids eat every morning. It’s also a go-to for a late after-sports-practice dinner, and sometimes it appears in a lunchbox or two. What’s in a breakfast sandwich? Basically, the stuff you love. It’s a…
Share this:
Video: Miso Soup with Herbs and Salmon
Just in case you were wondering where I went, I was busy in my typical cold season mama mode, taking care of sick kiddos, cleaning house, and chopping veggies for soup. Can I fix the germs? Nope. Can I magically cure anyone? Nope. Can I give our kids a snuggle and some soup? Yep. So…
Share this:
Video: Hearty Potato Leek Soup
Hi friends! We’re launching our cooking tutorials series today, which will be featured on our YouTube channel, Facebook page, and on Instagram @eatingbuckets. Today’s tutorial for Hearty Potato Leek Soup is the first in the series, and it’s a basic soup using just a few ingredients that taste amazing. It’s designed to be super easy,…
Share this:
Current obsession: Cabbage cups.
Here’s one of the easiest do-it-now recipes you might ever stumble upon for your winter lunch or dinner: Cabbage cups. Cabbage is at its peak this time of year and is a winter staple that is incredibly delicious and versatile. Cabbage cups are so easy and so tasty. They offer a totally over-the-top crunch and…
Share this:
Taco secret: Mexican mashed potatoes.
Our family takes tacos seriously. This baby is a fish taco: grilled cod with fresh dill, green cabbage, & cucumber-onion pickle slaw, chili pepper Mexican mashed potatoes, and hearty squeeze o’ lime. So darn good I AM EATING THE LEFTOVERS FOR BREAKFAST. To make Mexican Mashed Potatoes: Wash, peel, and quarter 5 lbs of russet…
Share this:
Italian chick peas with rosemary and fresh tomatoes.
Easy: Soak about two cups of dry beans overnight. Drain and rinse several times. Cover with water about 2” above beans. Add pinch of baking soda to help soften beans. Cook until tender. In a heavy pan, melt a knob of butter (optional) and 1/3 cup or more of olive oil. Add generous sprig of…
Share this:
Baked eggs in a hot pan. Hottie optional.
Baked eggs 🍳 in a hot pan. Directions: Heat oven to 475 degrees (convection is great but not necessary). Pour generous drizzle of high-heat oil in cast iron pan (I used grape seed oil). Heat until sizzling. Layer fresh garden veggies in base. I used yellow squash sliced in thirds and then sliced into 1/4”…
