Recipe

Every year, the Wausau Winter Farmers Market gets better at providing shoppers with an ample supply of vegetables throughout the winter months. Planning, hoop houses, and the right storage facilities mean we have access to locally grown, often organic produce all year round.      You won’t find tomatoes or green beans anymore. But vegetables that

A fresh head of cabbage in my extended CSA share this week caused my mind to go immediately to okonomiyaki. This Asian dish, often referred to as a Japanese pancake or Japanese pizza, is on regular rotation in my kitchen and for good reason. It’s quick, easy, and quite versatile so there’s plenty of room

Thursday’s cherished celebration combines two of my favorite things: dear ones and food. I’m hosting a large gathering again this year and with the abundance of love and deliciousness also comes an abundance of leftovers. There are all sorts of creative ideas for using that extra turkey and ham. Here are several ideas that won’t

A friend recently took to social media for a little help in the feeding-a-family area. A busy mom with three kids, she wanted quick and relatively healthy dinner ideas when she didn’t have much energy after a long day. I can relate. Hectic evenings require quick dinners. And things can get really crazy over the

I recently sampled apple salsa at a festival. The salsa, more like chutney and tasted similar to apple butter, got me thinking about ways to use apples that are a little less traditional. For example, I’m familiar with baking a whole apple but hadn’t thought of stuffing it with oatmeal, cinnamon and syrup for a

The cauliflower trend in the food world caught my attention, and it’s worthy of yours, too. You replace everything from potatoes to flour with this pretty unassuming vegetable to create lower carb and more nutritious dishes. I’m all for making meals healthier as long as the flavor isn’t compromised, and discovered some really amazing ways

The humble spud is less colorful and visually interesting than other vegetables, yet other veggies pale in comparison to the potato’s versatility and popularity. Potatoes are a global commodity and used in cuisines across the world, for breakfast, lunch, or dinner. We roast them, fry them, mash them, even soup and salad them. But perhaps

Back to school season is upon us. Kids returning to the classroom inevitably means they’re returning to the lunchroom as well. Because I like to offer variety for my kids, I’m always on the hunt for new, easy ways to fill their lunch boxes with things they love to eat. After gathering some thoughts of

The peak of the local summer harvest is here. And with all of the fresh vegetables and herbs in abundance at the markets now, it’s fun to mix and match to create delicious salads as sides for supper or to contribute to the next pot luck or cookout. I’m not talking about just the leafy

I’m a huge fan of soup. Preparing a batch of soup feels much like art to me. The pot is a blank canvas in which to layer flavors with endless possibilities. Precision isn’t usually necessary and a creative, uninhibited approach often results in a delicious masterpiece. Soups also provide a great way to use up