Some family and friends spent the morning of New Years Eve making these delicate, shape-shifting, ephemeral bubbles in the brisk, breezy, sunny air. We exclaimed and laughed and shouted, bubble after bubble, as they drifted or popped immediately or divided and continued on their short path to the pavement or a tree branch. There’s something about the joy and unpredictability of these spheres that seems worth pondering as we head into another year.


A few conversations, articles and books are also shaping my thoughts for this new year. A friend shared her thoughts about simplifying her pantry staples, I mean really simplifying, beyond what I can yet properly imagine, and challenged me to ponder the same and create food, delicious, nourishing food, everyday, with less.


I just read this piece about Tanya Berry, Wendell Berry’s wife, editor, soulmate which gave me much to ponder including this quote of hers: “You have to quit being so picky, and so fault-finding, and so snotty about it. You take people and their gifts, and you enjoy them and honor them.” 


And finally this, hope-giving story about a man who plants trees.


Happy New Year all you wonderful people!


P.S. Heres’s one of my favorite things to eat at the moment:


Carrot and Seed Salad with Herbs
–inspired by Breakfast Lunch Tea by Rose Carrarini


3/4 cup sunflower seeds (or pumpkin seeds)

2 teaspoons oil & few pinches salt (to toast the seeds)

6-7 medium carrots, grated

1/2 cup (or more) chopped fresh herbs like chives, parsley, mint, cilantro etc.


3 tablespoons lemon juice, more to taste

scant 1 teaspoon sea salt, or to taste

1/2 teaspoon ground black pepper

3 tablespoons olive oil

Preheat oven to 350.


Toss the sunflower seeds with the a little oil and several pinches of salt and toast on a baking sheet for about 12 minutes, turning occasionally, until they are crisp and golden. Set aside to cool.


Place the grated carrots in a serving bowl with the herbs and the dressing ingredients. Toss well and add toasted seeds and taste adjust seasoning with more lemon and/or salt, if needed.

Mustard Greens & Broccoli & a Survey

broccoli and white beansThese are the green bits of inspiration I’ve had all week thanks to my neighborhood farmers’ market. I document all these experiments as I continue to improve my Seasonal Recipe Collection to provide a deep, beautiful resource to anyone who likes to cook, wants to cook more, eat more vegetables, get out of a rut, save money, etc. And here’s a super short survey I’d love to have you fill out if you do subscribe to the Recipe Collection (and you’ll be entered to win a treat from me)! And if you don’t, maybe you’d like to subscribe or give a subscription to a friend as a gift that does not add clutter but makes for happy eaters!

Now back to the green inspiration . . . A pot of white beans, mostly destined for a soup to take to a friend who recently had a baby, turned into a quick lunch with nothing more than broccoli, salt and a little olive oil.

Israeli couscous with broccoli and sharp cheddar that I’d made for my son’s school lunch made enough that I could have it for lunch one day enlivened with thinly sliced, fresh mustard greens and more good olive oil.

israeli couscous with mustard greens

Said white beans were re-heated and also complemented by fresh mustard greens, hot pepper and olive oil.

Testing a new savory tart crust recipe the filling became sautéed mustard greens, garlic, eggs, nutmeg and a little milk.

Broccoli and cauliflower sautéed with cumin seeds and a bit of hot pepper and cooked until nicely browned and fragrant made a lovely side.

And finally today I made up a curry of daikon and mustard greens to populate the new “daikon” page on my Seasonal Recipe Collection.  Daikon is fairly new to me and I’m finding all sorts of delicious ways to use this radish in the brassica family that is loaded with Vitamin C, calcium and also sorts of good things, not to mention plenty of crunch!

daikon mustard green curry

These things all took minutes to make and were good, simple dishes. The vegetables were flavorful and bright and I’m reminded, as I am every winter, just what vibrant, green vegetables we have in addition to the fabulously flexible and nourishing winter squashes and roots.

Happy cooking!

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

Cook With What You Have

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