Ellen Kanner

Smoky Quinoa with Mushrooms

Smoky Quinoa with Mushrooms

This dish requires some cooking time, but does so on its own, without you fussing. The recipe doubles easily, so you can make it tonight and enjoy leftovers tomorrow. Serve it with a side of marinated tempeh or hummus and you’ll be doing the protein strut. Recipe and photo contributed by Ellen Kanner. more→

image_pdfimage_print

Pasta with Celery, Kale, and Walnut Gremolata

Pasta with Celery, Kale, and Walnut Gremolata

Gremolata is a mess of chopped herbs, lemon zest, olive oil, breadcrumbs or nuts, with a nubbly texture somewhere between a relish and sauce. Here it’s tossed with nutrient-rich kale, celery and whole wheat angel hair for a summer dish bright with flavor, color and crunch. Recipe and photo by Ellen Kanner. more→

image_pdfimage_print

Mushroom Ceviche

Mushroom Ceviche

Here’s a phytochemically fab salad that uses the technique of “cooking” food in citrus. It’s super refreshing for the start of summer and keeps for several days in the fridge. more→

image_pdfimage_print

Back to Nature Vegetable Soup

Vegetable soup

I love big flavors — lemon, saffron, chili, wine. But my trip to Paris reminded how full of flavors vegetables are all by themselves — naturally. This comforting soup lets the vegetables do the talking and is perfect for that in-betweeny time when the calendar says spring but the thermometer still says winter.   more→

image_pdfimage_print

African-American Sweet Potato and Peanut Stew

sweet potato stew

This stew contains peanuts, sweet potato and black-eyed peas, a triumvirate of nutrient-dense, delicious crops. Time does the work with this stew, the taste is lovely and complex. Pairs beautifully with rice or flatbread. more→

image_pdfimage_print

Cheap Eats for Tough Times

These are challenging days for those of us who eat. Food’s expensive now. The drought we’re feeling is killing our crops and is going to make things even worse. The House Agriculture Committee’s proposed Farm Bill takes a $16 billion chunk out of the Supplemental Nutrition Assistance Program (or SNAP, formerly known as food stamps progam). These are “near draconian cuts,” as Wholesome Wave CEO Michel Nischan says. “In its current form the proposal would deny food-assistance to millions of people, many of them children.”

more→

image_pdfimage_print

Nourishing The Planet One Person At A Time

Getting a healthy meal into yourself and your family can be challenging enough. Try multiplying that by seven billion. Now we’ve got issues every step of the way — what food we produce, how we produce it, how we distribute it, what we eat and how we waste it. By 2050, our population is predicted to grow by two billion more. That’s nine billion people on the planet and all of us hungry. The planet will not be getting any bigger. Or any more fertile. So it’s up to us to be smarter about growing, sharing, eating and preserving our food. more→

image_pdfimage_print

Roasted Beet Salad with Chili-Lime Vinaigrette

Roasted beet saladI harvested/sacrified a good bit of my cilantro for this summer salad. It’s sturdy and pretty enough for a summer potluck and get a spark from chili-lime vinaigrette. Recipe and photo contributed by Ellen Kanner. more→

image_pdfimage_print