Seven Years of Learning and Cooking with You All!

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New Favorite One-pot Meal (+ an Egg)

A friend of mine raved about this dish at a dinner party the other night. It took me a week to finally make it and then I made it twice in a row–the second time to take to another dinner … Continue reading → ... Read more »

So Much Produce/So Little Time to Cook

It’s not that I have SO little time to cook it’s that I am preserving or u-picking or really want to be outside while the sunshine lasts. It’s the time of year where I get almost overwhelmed with the beauty … Continue reading → ... Read more »

Beets and their Greens with Garlicky Yogurt

I’ve been topping dishes with Greek yogurt for a few years now which I was reminded of again today when I opened my freezer in the basement. Blueberries, strawberries, raspberries, preserved tomatoes, fruit compotes, tomato sauce, etc. are all housed … Continue reading → ... Read more »

The Beauty of Winter Veggies

    I recently wrote a gushing post about my love of winter veggies for Culinate. But one post is not enough. I haven’t been to the Hillsdale Farmers Market–one of two year-round markets in the Portland area–for 10 days … Continue reading → ... Read more »

Cooking Beans

Cook with what you have sounds nice but what should/would you like to have on hand? This is a fun and complex question. I’m going to tackle a small fragment of this question today. I’m going to talk about beans, … Continue reading → ... Read more »

Ratatouille

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Seven Years of Learning and Cooking with You All!

Seven years ago this week I taught two classes in my home kitchen to a handful of you. Then I taught a series of classes at Zenger Farm to a dozen of you. And I bought the url cookwithwhatyouhave.com and the rest is history, I suppose.

I set out to spread the joy and deliciousness of simple, everyday cooking with in-season vegetables and whatever your pantry had to offer. I still believe that cooking can simplify and improve our lives. And I believe that knowing farmers/farmworkers, far from a cliche, is one of the best and most important things we can do.

tomatoes roasting in cast iron pan

Roasting tomatoes to freeze for gloomier months. . . one the treasures in my “prepared pantry” that adds so much flavor with no effort in the moment.

 

Some things happened along this cook-with-what-you-have journey:

I credit Carol and Anthony Boutard of Ayers Creek Farm for my love of beans which has fundamentally changed the way I eat and teach.

47th Ave Farm and Sun Gold Farm  and Sauvie Island Organics started me down the path of writing customized recipes for CSA farms and eventually launching the Seasonal Recipe Collection.

Leslie Cole, then at the Oregonian (now at Grand Central Bakery) wrote this piece about one of my students and my Eat Better class series which solidified Cook With What You Have’s place in this wonderful community of food/farm-related businesses.

Photographer Andrea Lonas brought Cook With What You Have to life visually with beautiful photography on and offline.

Culinate asked me to write a monthly column which became an avenue to celebrate seed breedersCSAs, Slow Food, parsley and homemade veggie bouillon!

The Portland Farmers Market tirelessly promoted my cooking classes and its many neighborhood markets are the source of most of of the fresh produce for classes, testing, etc., as is the fabulous Hillsdale Farmers’ Market.

Clackamas County and Columbia Sportswear’s wellness departments hired me to teach Cooking & Eating Classes with employees. We do just that and it’s wonderful!

Betty Izumi, PSU Public Health professor and genius behind Harvest For Healthy Kids (a program created within Head Start) brought me on to work with them to bring cooking to Head Start families. Never have I learned more!

FoodCorps lets me cook for and participate in their extraordinary retreats.

And hundreds of you stuck with me, reading and commenting on this blog, attending classes, eating your way through my experiments, sending messages that you “cooked-with-what-you-had,” giving me new ideas, hiring me to teach all over the place, sharing excess produce and much more!

This list is far from complete but thank you to all of you, you know who you are, who have grown Cook With What You Have with me for all these years. I look forward to many more years with you all!

And I made this dish from my very first cooking class menu for lunch today:

Kale Bruschetta

Sauté chopped kale in olive oil with a clove or two of chopped garlic and a pinch of salt. Add water to keep things moist. When tender pile it on toasted bread that you’ve rubbed with a garlic clove and top with plenty of good olive oil and salt.

braised kale bruschetta