Barley Risotto with Herbs and Lemon



  • 1 cup pearled, hulled, or hull-less barley

  • 8 cups vegetable broth

  • Butter or olive oil

  • 1 medium onion, finely chopped

  • Salt and pepper

  • 1/2 bunch spinach, thick stems removed (about 2 cups)

  • 1/2 bunch parsley, thick stems removed (about 1 cup)

  • Zest of 1 lemon

  • 1 tablespoon Meyer lemon or regular lemon juice

  • 1/2 cup grated parmesan

  • 1/3 cup minced garlic scapes


  1. Preheat oven to 350°F and toast barley on a baking sheet until golden brown and aromatic (about 10 minutes)

  2. Heat broth in a saucepan on stove and keep warm.

  3. Heat a large shallow saucepan (or deep skillet) over medium heat, adding oil and minced onion. Cook until onion is transparent.

  4. Add barley and 2 cups broth to saucepan. Bring to a boil, stir, then reduce heat to simmer until broth is absorbed.

  5. Keep adding broth in 1/2 cup increments, making sure it’s absorbed before adding more. This can take between 30-50 minutes. Stir very often or constantly (if you have the patience).

  6. Immerse spinach and parsley in boiling water for 5 seconds; remove and drain. (Doing so keeps the bright green color.)

  7. Coarsely chop spinach and parsley, then purée with oil and a splash of water in a blender.

  8. Add lemon zest, a squeeze of lemon juice, and a handful of garlic scapes to the barley mixture.

  9. Remove from heat and mix in the spinach and parsley mixture.

  10. Top with Parmesan if desired!

Arugula Salad with Pecorino and Greek Vinaigrette



  • Arugula

  • Radishes

  • Almonds (slivered)

  • Basil

  • Red Wine Vinegar

  • Olive Oil

  • Pecorino Romano or Feta


  1. Wash and dry arugula. Place in large bowl or on serving dish

  2. Finely slice radishes and add to arugula.

  3. Using box grater, roughly grate pecorino romano onto salad or crumble feta into the salad.

  4. Throw a handful of almonds onto the salad.

  5. Create the vinaigrette by finely chopping a handful of basil and combining with 1/4 cup olive oil, 2 tablespoons red wine vinegar, and tablespoon of water (if desired) in a jar. Shake to combine.

  6. Drizzle dressing over salad and enjoy! Salt and pepper to taste.

Black Rice with Radishes and Halloumi



  • 1 cup black rice

  • 1 bunch radishes, tops removed

  • 8oz Halloumi

  • 1/4 cup unsalted roasted almonds (slivered is best)

  • Dill

  • Chives

  • Lemon

  • Red Wine Vinegar

  • Olive Oil

  • Salt and Pepper


  1. Combine 1 cup rice, salt, and 1 3/4 cup water in saucepan. Bring to boil, reduce to simmer, and cover tightly with tin foil. Cook for 35-45 minutes, or until all water is absorbed and rice is tender.

  2. While rice is cooking, finely slice radishes and set aside.

  3. Roughly chop almonds if whole; if slivered, set aside.

  4. Slice halloumi into thin bite-sized pieces and blot dry with a paper towel. Drizzle with olive oil.

  5. Heat a nonstick pan over medium-high heat and coat with olive oil. Carefully add halloumi to pan and fry until golden-brown on both sides, about 1 minute. Remove from heat.

  6. When rice is cooked, fluff with fork and let cool. Combine all ingredients, leaving some for garnish, and drizzle with 1/4 cup olive oil and 2 tablespoons red wine vinegar.

  7. Plate and enjoy! (If eating later, wait to add vinegar and oil until just before salad is eaten.)

Sweet Potato Hash



  • 2 tbsp olive oil

  • 3 medium sweet potatoes, skin-on and diced into equal, bite-size chunks

  • 1/2 medium white onion, diced

  • 2 stalks celery, diced

  • 1 1/2 tsp sea salt

  • 1/2 tsp ground black pepper

  • 2 cloves garlic, minced

  • sliced green onions, for garnish



  1. Heat a large pan to medium-high. Add oil.

  2. Add potatoes, onion and celery and season with salt and pepper.

  3. Cover and cook for 15-20 minutes, stirring occasionally.

  4. Once potatoes are almost tender, turn up heat to high and add garlic. Cook for 2-5 minutes, stirring as you go.

  5. Once potatoes are browned, remove from heat and serve with sliced green onion.  

  6. Consider adding cheddar or any other cheese to this hash!

Tangy Winter Slaw



  • 6 carrots, peeled and shredded

  • 2 apples cut into matchsticks

  • 1 large beet peeled and cut into matchsticks

  • ¼ cup mayonnaise

  • 3 tbsp greek yogurt

  • 3 tbsp rice vinegar

  • 3 tbsp honey

  • ½ tsp salt

  • ½ tsp celery seeds


  1. In a medium bowl, mix mayonnaise, greek yogurt, rice vinegar, honey, salt and celery seed

  2. Add in apple, carrot and beet

  3. Toss to coat and serve or refrigerate immediately

Root Vegetable and Apple Salad



  • 2 beets

  • 3 medium carrots

  • 1 apple

  • Olive oil

  • Balsamic or Apple cider vinegar

  • honey

  • Salt and pepper



  1. Preheat oven to 425

  2. Peel and cube carrots, trim and cube beets, and cube apples (approx. 1” cubes)

  3. Trim edges off beets and roast for 1 hour, or until tender

  4. Drizzle oil and salt and pepper over carrots and roast for 25 minutes, or until a fork slides easily into the carrots.

  5. Once carrot and beets have cooled, plate with chopped apple

  6. Drizzle with vinegar of your choice, oil and honey

  7. Garnish with micro greens, feta, or chévre cheese

Bok Choy and Mushroom Stir-Fry



  • 1 lb of bok choy

  • Vegetable oil

  • 2 cloves garlic

  • 2 teaspoons minced ginger

  • 5 ounces mushrooms

  • 2 tablespoons rice wine or dry sherry

  • 1 tablespoon soy sauce

  • 1 teaspoons sesame oil

  • Salt and pepper


  1. Trim bases of bok choy and separate outer leaves

  2. Heat a large frying pan over medium high heat. Add vegetable oil, garlic and ginger and cook until fragrant, stirring constantly

  3. Add mushrooms to the pan and cook for 1-2 minutes, or until mushrooms have softened slightly

  4. Add rice wine and toss to combine

  5. Add bok choy and toss with tongs for about a minute

  6. Add soy sauce, sesame oil, salt, and pepper and cook, tossing often, until bok choy is tender-crisp, another 1 to 2 minutes

Arugula Salad with Strawberries & Lemon-Honey-Yogurt Dressing

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Arugula Salad with Strawberries & Lemon-Honey-Yogurt Dressing

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Veggie Side | Diet: GF  

You can make this salad with any dressing that you'd like. Toasted nuts or sunflower seeds would be a great addition, if you have them. 

  1. Wash and dry arugula (if it needs it, if it's already clean, I don't bother)
  2. Rinse and slice strawberries.
  3. Toss the arugula and strawberries with the dressing. 


Lemon-Honey-Yogurt Salad Dressing


Lemon-Honey-Yogurt Salad Dressing

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Condiment-Dressing | Diet: GF

This simple salad dressing is great with spicy greens, such as arugula.

  • 1 cup whole milk yogurt
  • 1/2 cup olive oil
  • 3 teaspoons shallot
  • 1 1/2 teaspoons salt
  • 2 tablespoons lemon juice
  • 2 teaspoons honey
  • a few shakes black pepper
  1. Combine all ingredients, and stir. Taste for seasoning. If it needs more salt, lemon juice, honey, black pepper, add them. 

Garlicky Cucumber, Dill, Lemon & Goat Cheese Spread


Garlicky Cucumber, Dill, Lemon & Goat Cheese Spread

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Condiment | Diet: Veg/GF

This goat cheese spread is infinitely malleable. In place of the lemon zest, cucumber, dill and garlic that are used in this recipe, you could substitute any allium (chive, red onion, scallion), any herb (parsley, cilantro, thyme, mint), and a wide variety of spices (paprika, cumin, coriander, etc.). 

Its uses are as broad as the ingredients you can throw into the mix. It can be tossed with hot pasta as a light, creamy sauce. It's great as a sandwich spread. You can dollop it onto a salad as a garnish. Use it to top an omelette or frittata. Or simply use it as a spread on raw or roasted veggies. 

  • 1 tub goat cheese
  • a couple glugs of olive or sunflower oil
  • 1/8 cup diced cucumber (you want the cubes to be pretty small)
  • 1 tablespoon chopped dill
  • 1 teaspoon minced garlic
  • 1 teaspoon lemon zest (I like to use a microplane for this)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • a few grinds or shakes of pepper
  1. Put the goat cheese in a medium-sized mixing bowl.
  2. Add a couple tablespoons of oil, to make it creamier. You could also mix in softened butter, if you prefer.
  3. Add all of the flavoring ingredients, including the cucumber cubes, dill, garlic, lemon zest and juice, and salt and pepper.
  4. Stir the goat cheese with a fork or a wooden spoon. Taste the goat cheese, and figure out if it needs anything else. If you want it to be more tangy, add more lemon juice. If it tastes a little flat, try some additional salt. Is there anything that would make it more wonderful than it is?
  5. Once you're happy with the flavor, you're ready to spread, dollop and dot it onto anything you desire. 

Roasted Radishes


Roasted Radishes

Recipe Level: Basic | Recipe Speed: Quick | Season: SpringSummerFall | Type: Veggie Side Dish | Diet: Vegan/GF/DF

If you get tired of eating them raw, radishes can also be roasted. In the oven, their bright red skin changes to a vibrant fuchsia. Serve with fatty meats, as a bit of a palate cleanser. 

  • Radishes
  • Olive oil or another oil you prefer
  • Salt
  1. Preheat oven to 375 degrees.
  2. Rinse the radishes, and cut off the tops (if you haven't already for storage), leaving about an inch of stem. 
  3. On a baking sheet or in a baking dish, toss the radishes with a couple tablespoons of olive oil. Sprinkle with salt.
  4. Roast until just tender, and slightly wrinkled, around 25 minutes, stirring every 10 minutes.


Scallion Vinaigrette


Scallion Vinaigrette

Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Condiment/Dressing | Diet: Vegan/GF

A slight variation on a basic vinaigrette, this one uses scallions on place of the usual shallots. 

  • 1/3 cup olive oil
  • 2/3 cup neutral or nutty oil (such as grapeseed or sunflower)
  • 1/3 cup white wine vinegar, cider vinegar, or another vinegar you prefer
  • 1 1/2 teaspoons Dijon mustard
  • 1/3 cup scallion (the green part), chopped
  • 1 1/2 teaspoons salt
  • pepper to taste
  1. If you’re using a blender, combine all of the ingredients, and purée. The mustard will act as an emulsifier, which means that it will allow the oil and vinegar to mix, and it will make the resulting dressing seem creamy, even though it isn’t.
  2. If you’re making the dressing by hand, you could combine all of the ingredients in a jar, cover it with a lid, and shake it. Or, you could combine everything except the oil in a bowl, and drizzle in the oil while whisking. (If you are making the dressing by hand, cut the scallions into smaller pieces). 
  3. When you are dressing a salad, start with less dressing than you think you’ll need, add it to the bowl with the greens, and toss gently with tongs. Taste a leaf, and add more dressing, or salt, as needed. 


Raw Radishes with Compound Butter


Raw Radishes with Compound Butter

Recipe Level: Basic | Recipe Speed: Quick | Season: Spring, Summer, Fall | Type: Appetizer, Snack | Diet: Veg/GF

In France, it's common to eat raw radishes dipped in butter. If the butter is flavored, it's even more fun! 

  1. Quarter the radishes (or cut them in slices, if you'd prefer), and dip them into the butter. If the butter isn't heavily salted, you could sprinkle the radishes with a little bit of salt. 

Compound Butter

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Compound Butter

Recipe Level: Basic | Active Time: Quick | Season: Any | Type: Basic | Diet: Veg/GF* | Labels: N/A

Compound butter is incredibly simple to make. You just soften butter, and stir in another flavorings you like. You can serve it warm, or chill it in rolls so that you can cut it into pretty slices. 

  • Butter, softened
  • Flavorings, such as: 
    • Alliums: such as chives, garlic, shallot, or red onion; minced. You could also use roasted garlic or caramelized onions. 
    • Spices: such as smoked paprika, black pepper, 
    • Fresh herbs: such as dill, basil, parsley, sage, thyme, or tarragon; minced
    • Salt: smoked salt is excellent in compound butter

Mix your chosen flavorings into the softened butter. You can spoon it into a crock and serve it as-is, or you can wrap it in plastic wrap, form it into a log shape, and refrigerate it. Then, once it has set, you can cut it into slices for serving. 

Uses for compound butter: 

  • a spread for sandwiches or toast
  • a dip for fresh, crunchy vegetables
  • put it on top of a grilled or seared steak
  • rub chicken with it before you pop it in the oven to roast.
  • any other place you'd use plain butter, but think flavored butter would be better! 

Polenta Bread Pudding with Asparagus, Mushrooms & Cheese


Polenta Bread Pudding with Asparagus, Mushrooms & Cheese

Recipe Level: Creative | Recipe Speed: Average | Season: Spring (because of the asparagus) | Type: Main Dish, or Starchy Side | Diet: Veg

Bread pudding isn't just for dessert! This savory version is a delicious vegetarian main course, but could also serve as an excellent side dish to a sausage link or a roasted chicken leg. Once you know how to make bread pudding, you can make it with almost anything. Change up the bread, and the veggies, add meat, whatever makes you happy! 

  • 1 loaf polenta bread, or any other kind of bread you'd like to use. The bread can be slightly stale.
  • olive oil
  • 1 cup shiitake mushrooms
  • 6 spears asparagus
  • 2 cloves garlic
  • 1 pint half-and-half
  • 6 eggs
  • salt
  • pepper
  • nutmeg
  • 6 ounces cheddar
  1. Preheat the oven to 375-degrees.
  2. Cut the polenta bread into half-inch cubes. Spread the cubes on a baking sheet, toss with a drizzle of olive oil, and toast, stirring every 10 minutes, until dry on the outside. If the bread is a bit stale to begin with, the toasting time will be shorter.
  3. While the bread is toasting, rinse, de-stem and slice the mushrooms, saving the stems for stock. 
  4. Rinse the asparagus spears and cut into rounds.
  5. Heat some oil in a heavy bottomed pan over medium heat. Sauté the mushrooms until they've browned slightly. Add the asparagus and cook for another minute or two until it turns bright green. Remove from the heat. 
  6. If you haven't already, check the bread. When it's done, turn down the oven temperature to 350-degrees. 
  7. Mince the two cloves of garlic. In a medium-sized mixing bowl, whisk together the garlic, half-and-half, and eggs. When they're well mixed, season with salt, pepper, and nutmeg.
  8. Add the bread cubes, stir to combine, and let sit for at least 10 minutes, and up to 30 minutes. Grate the cheese, and stir half of it in with the bread. Reserve the other half.
  9. Transfer the bread cubes to a greased glass baking dish. Sprinkle on the asparagus and mushroom mixture. Top with the remaining cheese. 
  10. Bake the bread pudding until the custard has set, around 45 or 50 minutes, depending on your oven. 
  11. Let cool slightly, and serve in squares. 

Baked Polenta with Asparagus & Mushrooms


Baked Polenta with Asparagus & Mushrooms

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Dish, or Starchy Side | Diet: Vegan/GF

You can make baked polenta with any toppings you'd like. Tomato sauce and cheese would be great. So would a smear of pesto. Make a batch, and experiment! 

  • 1 recipe cooked polenta, spread on a greased cookie sheet to cool, or 1 tube shelf-stable, cooked polenta
  • 1/2 pint shiitake mushrooms
  • 6 spears asparagus
  • Olive oil
  • 1 clove garlic
  • An acidic ingredient, such as vinegar or lemon juice
  • Salt
  • Pepper
  1. When cool, cut the polenta into squares or triangles with a butter knife, or use a cookie cutter to cut them into another shape you like. Place the polenta pieces on a greased cookie sheet, or one that's covered with a sheet of parchment.
  2. Rinse the mushrooms, pull out the stems and set aside for making stock, and make thin slices from the caps. 
  3. Rinse the asparagus, cut off the bottom half-inch, cut the lengths into inch-long pieces, and cut those pieces into slices. 
  4. Heat the oil in a heavy bottomed pan over medium heat. When the oil shimmers, add the mushrooms and asparagus, and season with salt and pepper. 
  5. Preheat the broiler.
  6. While the mushrooms and asparagus cook, mince a clove of garlic. When the spears are bright green and the mushrooms are tender, add the garlic, and cook, stirring, for one more minute. 
  7. Remove the veggies from the heat, and pop the polenta in the oven. While the polenta is cooking, taste the veggies for seasoning. Add salt and pepper as needed, and drizzle in some lemon juice or vinegar, for brightness.
  8. When the first side of the polenta has developed golden spots in the heat, remove it from the oven. Flip the polenta pieces, and top with the mushroom asparagus mixture. return to oven to heat through. 
  9. P.S. If you're not vegan, this would be excellent with cheese. 

Sautéed Shaved Asparagus


Shaving asparagus makes it even quicker to cook. This makes a lovely side dish, and can be used as a garnish for pasta, rice, couscous, on top of soup, or anywhere else you would use asparagus. And, because of the shape, it also makes a great sandwich topping. 

  • 1/2 pound asparagus
  • Butter or olive oil, or another oil you prefer
  • Salt and pepper to taste
  1. Rinse the asparagus spears. Cut off the tips, and reserve for another use. Sometimes the thick end of the stalk is woody. If this is the case, trim that section off, leaving the tender part of the spear.  
  2. Follow these directions for shaving asparagus
  3. Heat the butter or oil in a pan, until the butter sizzles, or the oil shimmers.
  4. Sprinkle on salt and pepper. 
  5. Add asparagus ribbons and cook, stirring, until bright green and tender. 
  6. Use in any way you desire. 


Basic Biscuits

Basic Biscuits

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Starchy Side | Diet: Vegetarian

When I make biscuits, I use a recipe by Julia Child, with a couple small modifications. Chopped herbs can be added, if desired. 

  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 stick butter, chilled 
  • 1 small bulb shallot, minced
  • 2 eggs
  • 1 1/2 cups yogurt or buttermilk
  1. Preheat the oven to 425-degrees.
  2. Combine the dry ingredients in a large mixing bowl. 
  3. Slice the butter into pieces, and add to the bowl with the dry ingredients. Using a pastry blender or with a pair of butter knives -- one in each hand -- blend the butter into the flour.
  4. In a separate bowl, whisk the eggs and add the yogurt or buttermilk. Then, pour the wet ingredients into the dry ingredients. Stir, gently, until just combined. 
  5. Flour a cutting board or your counter, and put the dough onto the flour surface. 
  6. Roll the dough until it's 1/2-inch thick. 
  7. Cut the dough into rounds. You can use a cookie cutter, but if you don't have one, you can use the rim of a glass. 
  8. Place on an ungreased baking sheet and bake until the tops are golden brown and the biscuits are flaky and fluffy, about 14 minutes.
  9. Remove from oven and let cool on a rack. 

Blueberry Pancakes with Rhubarb Compote

Blueberry Pancakes with Rhubarb Compote

Recipe Level: Creative | Recipe Speed: Average | Season: Spring | Type: Main Dish | Diet: Vegetarian

Yum, pancakes! The sweet maple syrup and the tangy rhubarb are a great combo. 

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 3 tablespoons butter, melted
  • 1 egg
  • 1 tablespoon maple syrup
  • 1 1/4 cups milk, oat milk, or buttermilk
  • Frozen blueberries (as little or as many as you'd like)
  • Extra butter for cooking
  • Rhubarb compote
  • Maple syrup
  1. Heat the oven to 200-degrees.
  2. In a large mixing bowl, combine dry ingredients. 
  3. Whisk together wet ingredients, including melted butter, egg, maple syrup, and the milk of your choice. 
  4. Add frozen blueberries.
  5. Let the batter rest for five minutes.
  6. Heat a heavy pan or griddle over medium heat. 
  7. Melt a pat of butter, and pour batter into skillet by quarter cups. 
  8. Cook for 2-3 minutes, until you can see bubbles on the sides and center of each pancake. 
  9. Flip, and cook until golden on the bottom, about 1-2 minutes. 
  10. Place cooked pancakes on a plate in the oven while you cook the remaining pancakes. 
  11. When all of the pancakes are done, serve with rhubarb compote and maple syrup. 


Sautéed Asparagus & Bok Choi

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Recipe Level: Basic | Recipe Speed: Quick | Season: Spring | Type: Side - Veggie | Diet: Vegan/GF/DF

  • 3-4 stems asparagus
  • 1 -2 heads of bok choi
  • 2-3 tbsp coconut oil (I use this to add flavor, but you can use your cooking oil of choice)
  • salt and pepper
  • optional tamari sauce
  1. Rinse the asparagus and cut off any woody bits at the bottom. Slice them in half the long way, then cut into approximately 2 inch lengths
  2. Cut the base off of the bok choi. Rise the leaves. Slice each leaf in half so that you separate the green top from the white bottom part of the leaf. Slice the white pieces into thin strips and set aside. Then, chop the green leafy tops, and set aside. 
  3. Heat the coconut oil over medium heat in a medium-sized saucepan for a couple of minutes. Add the asparagus pieces and the white bottom pieces of the bok choi with a sprinkle of salt and pepper. 
  4. Cook until they are just becoming tender, stirring occasionally, about 5 - 7 minutes. These pieces need more cooking time than the leafy greens, which you'll add next.
  5. Test a piece - when the bok choi and asparagus are just a little bit less tender than you like them, add the leafy green tops in to the pan. Stir well, and cover for about 2 minutes. 
  6. Remove from heat and serve - season to taste with salt and pepper and tamari.

Recipe & Photo by Kendall Frost