Cooking

Floral Ice cubes made using nasturtium petals, borage flowers, violas and pineapple sage blossoms during Chef Christy's Herbal Drinks and Snacks class

Snacks From the Herb Garden

Fresh herbs are one of life’s great pleasures, with the variety of flavors, textures and scents they offer both in the garden and on our plate.  I recently taught a class for the Herb Society of America’s local  Chattahoochee Herb Guild chapter, and they chose the topic of Herbal Drinks and Snacks. Making up Snacks …

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Three Sisters Salad

Native Americans kindly showed the settlers the concept of Three Sisters: corn, squash and beans planted together in the same hillock with a fish at the bottom for nutrients. The corn stalk would grow tall, giving the beans a place to climb. The beans would fix nitrogen into the soil. The squash planted around the base would shade the roots with their big leaves and help to retain moisture. This practice created a symbiotic arrangement that produced a healthy environment for all three plants to survive.

Chopped Salad for Two

Cooking for Two – Part Two: Recipes for Two

Our Cooking for Two series continues with one of the biggest challenges faced by those trying to cook on a small scale: portion sizes! Refer back to the MyPlate diagram in Part One of this series to see how much of each type of food you should be serving, and then use these handy basic recipes below to get you started! You can get creative and add different seasonings, use various types of protein, and adapt them to suit your preferences!

Cooking For Two – Part One: Tips and Tricks

Cooking for two people can be a real challenge.   It isn’t a simple matter of cooking less, it involves some careful planning, shopping, and preparation, along with a plan to create “plan-aheads” (instead of “leftovers”) and a way to package and store them.   I teach Cooking For Two classes quite a lot, and we have …

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