Thinking Outside The Recipe Box

The other day I was given 10 lbs of organic apricots. Given the hot humid weather, the first thing that came to mind was a cooling summer soup. I didn’t have a recipe, so I played with the flavor combinations in my head before I put together my soup. As the newly created recipe was unfolding, I tasted and adjusted. The end result was a soup that was cooling, lightly sweet with a slight bite of heat from green chili oil and finished with tart orange zest and chocolate balsamic. I call this “Cooking From The Right Side Of The Brain”. It is something I do intuitively, but I can teach you how to do. I will be starting cooking classes on Wednesday evenings beginning July 23rd 6:00 – 7:30. $25 a class. You must preregister.
Sign up at Thinking Outside The Recipe Box


Fridays at BadSeed Market

Making dishes to sell on Fridays at BadSeed Market are a chance for me to play in the kitchen. The “play time” leads to some of my favorite ideas.  And the customers seem to agree, as I sell out quickly and get repeat customers returning each week for more.

This week garlic scapes made it into my pizza and veggies dishes.  I love the clean bite of garlic.  Beets are in season and this week I couldn’t resist the golden beets for my beet and kale salad! Organic broccoli, kale, scapes and cilantro created a raw medley of cruciferous vegetables.  Add a splash of lime – delish!

garlic scapes

six super foods salad

detox veggies

In Johnna’s Kitchen

We were happy to help Johnna’s family eat well during their kitchen remodeling and very excited when Johnna blogged about our food! Click on the photo to read about our dishes. My “jump for joy” moment always comes when someone likes a dish we make that they don’t usually like. That is one of the biggest compliments to a cook.

In Johnna's Kitchen