08 / 4 / 2012

The elegant Red Kuri squash in a hearty winter green casserole

by Rhona Kamar
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My eyes have always passed over those huge displays of assorted pumpkins and squashes in the fall, piled on top of bales of hay at the farmers’ market. They bore me. I have never found them beautiful. But one day, a Red Kuri stood out from the heap. In a world of prickly, bumpy, funky shaped squashes, the Red Kuri is a graceful lady, with elegant curves and smooth skin. Her color is the warmest … Continue reading

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A Chocolate Milkshake

by Rhona Kamar
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Meet the Chocolate Milkshake of your dreams. With the cherished flavor of chocolate, but unrefined and with fiber and micronutrients. The defining cold and milky feel, but without the fat and hormones of milk. The sweetness, by way of a super ripe banana and raw honey, with their unique mineral contributions. Underneath all of that, the healing power of green leafy things – spinach, spirulina, etc, with not a hint of their inherent grassy flavors. … Continue reading

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Salads: exotic and splurge worthy

by Rhona Kamar
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Can a salad get you excited? With beautiful roasted oils like hazelnut and avocado. Small crop lettuces. Spices. Fragrant small batch vinegars. Delicate, shaved vegetables. Got your attention? Good. There are so many ingredients that can take a salad from mainstream.. you know, the usual…to exotic and surprising. Take a break from Romaine. Boycott iceberg forever. Extra virgin olive oil is a darling, but roasted walnut oil is a deeply sensual mistress. And she’s not … Continue reading

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Garlic Scapes

by Rhona Kamar
Garlic Scape - Close up

  They shoot up from garlic plants like a crazy stalk and then fall gracefully into quirky curls, this way and that, heavy from their own weight. And when their curvaceous seed pods burst into flowers, you know the garlic bulbs below the soil are nearly, if not completely, ready for harvest. Garlic scapes taste like garlic.  A crunchier, greener version of garlic.  They can be sautéed or stir-fried or braised in place of or … Continue reading

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A Simple Side Dish of Leeks and Kale

by Rhona Kamar
kale alone

Tuscan kale enjoys the nickname Dinosaur kale because of the scaly texture of its mature leaves. But really it has the softest texture of any of the varieties; it’s our favorite to grow. Here’s a side dish that plays the sweetness of the leek against the slight bitterness of fresh kale. You could use leftovers in countless ways. Think frittata or quinoa pilaf. TECHNIQUE Cut one leek in half lengthwise and begin slicing each half … Continue reading

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The Sweetness of Leeks

by Rhona Kamar
Leeks are nicer than all of their onion cousins.

Leeks have a funny name and when they’re full grown, they look like a chubby version of their petite cousin, the green onion.  But leeks are nicer than all of their onion cousins.  They’re mild and sweet and won’t make you cry. Their delicate, feathery texture makes them great in a raw salad where their Vitamin C, Folate and Iron will be best absorbed. They also caramelize beautifully when cooked on low heat, releasing their … Continue reading

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