No sooner had I first read the word ‘jicama’ this summer than a recipe I wanted to make called for it. Until this point, I couldn’t have told you if jicama was a vegetable, a female name, or a Mexican city. Looking at the vegetable itself isn’t much help, either; the jicama I bought looked [...]

Start with: 1 Medium Spaghetti Squash Cut in half, remove seeds Smear top and inside of squash halves with olive oil, lightly. Add a little salt. And a little honey inside. Cook at 450 for about 45 minutes. Check after 30 minutes or so (inside should be easily penetrable, like a baked potato). After cooking, [...]

AP ran an article today titled “Farmers group touts lentils, other healthy legumes.” Lentil and other legume farmers … (have) formed a new marketing venture aimed at promoting the health and other benefits of lentils, dry peas, garbanzo beans and other so-called “pulse” crops. I often think I should eat more lentils, but I’m not [...]

… and they’ve got a cooking show featuring raw nut pate and deserts here: [vimeo 5663331]

We’ve been watching a lot of westerns around the home lately, a side-effect of the winter, and also of secret plans. It lends itself to a need for snack food, and tonight I made the best western-watching snack food ever, so I’m going to share it with you. Rosemary White Bean Dip: 1 can white [...]

Soaking the oats couldn’t be easier. You literally just put them in a jar (1 1/2 cups of dry oats makes about 3 servings), and fill the jar with water to a level just above the dry oats. Then you let it sit overnight.

The simplicity of using a food processor may be the best culinary discovery I have made this year. I hesitated for a long time out of some misguided notion that they were all super-expensive, but when I finally got around to looking, I discovered you can get a nice 3-cup processor for about $20-$30. Oh. [...]