onion

I grew up absolutely loving the super sugary, tomato-based condiment that is ketchup. Now, I’m still infatuated with it. However, I don’t buy overly sweetened ketchup anymore; I only eat ketchup that I’ve made myself. Making ketchup from scratch is cheap, ridiculously easy, healthier, and oh so delicious. I’m even comfortable with claiming that homemade ketchup is just as good as the bottled stuff, if not better (assuming that’s a possibility).

As children, we were all guilty of slipping the family dog(s) some table scraps when nobody was looking. It’s harmless, right? Wrong. I know they’re your best friends, but you cannot let those big ol’ puppy eyes get to you. Many common foods that may be somewhat healthy for us can actually send your pets to the vet (or worse, unfortunately). You may be tempted to share the wealth of food with your furriest family members, but it’s in the best interests of all parties involved to just toss them their favorite dog treats.

I am constantly searching out inventive ways to prepare eggplant. While eggplant parmesan is a classic, it can be a bit pricey and it takes quite some time to make. Messing around in the kitchen I decided to take one of my favorite seafood stews and turn it into a vegan dish. And I must say, the eggplant is so good that meat eaters are easily fooled.

The short, cold days of winter make the season a vulnerable time – we get sick, we tend to feel languid and slow, and we become more sensitive, both emotionally and physically. I’m talking quite literally; I become sensitive to how my skin feels, to tastes, and especially to smells. It makes sense, given that we tend to spend more time inside during the winter months.

Soy curls, also known as Texturized Soy Protein (TSP), make a convincing substitute for chicken or other meats in many vegetarian and vegan meals. The high protein content and low cost make TSP an excellent choice for anyone on a budget, but it’s the versatility that makes it a favorite staple for cooks like myself. TSP is easy to store for long periods of time in its dehydrated form and quickly soaks up any spices or sauces that you choose to put it in.

As the cold front begins to roll in, comforting food makes its way to the table. And nothing says comfort food like tomato soup. This is my favorite soup, and quite possibly my favorite recipe. While most creamy tomato soups rely heavily on dairy, I find that you can achieve the same effect based on how you prepare the soup, not just the ingredients you use.

The season is changing, and so are the recipes. Fall brings a bounty of pumpkins, cranberries, apples, and a whole variety of new flavors. Soon the days of ripe red tomatoes, corn roasting on the grill, and juicy watermelon will turn to comforting, hearty meals. Before you embrace the new bounty of nature, give summer a bon voyage with this panzanella salad.

Organic garlic and organic onion are valuable herbs that benefit the body, add flavor to foods and are well known for their healing qualities. They are both members of the allium family, among chives, shallots, and leeks. They are one of the oldest and easiest plants to grow and have been cultivated for millennia. It is said that both garlic and onions originated in Asia but onions and garlic grew wild in the Americas and were popular long before Europeans arrived. Onions were regarded as a god in ancient Egypt – because of an onion’s many layers, it symbolized life.

What I love about this recipe is how flexible it is. Whatever it is you want to add to your scrambler you can simply add and make adjustments. A meat lover could add meat to the equation and the dish would work the same. Sometimes I only use salt and pepper while other times I spice it up. It truly makes a great campfire breakfast!

This one pan veggie breakfast scrambler is incredible -- it’s a hearty meal perfect for an autumn morning.

6 Large Brown Eggs

 6 Medium Potatoes

1 Sweet Onion

1 Clove Garlic

Breakfast, lunch, or dinner – frittatas are great any time of day. The best part is you can add whatever you like! Whether you only have a handful of herbs or are down to your last head of garlic, frittatas are the perfect way to utilize what's left in the kitchen. Traditionally an Italian dish, frittatas were whipped up with leftovers or what little remained in the fridge. The fact that the dish was fried, friggere, in a skillet is how it got its name. Usually served as a snack or appetizer, frittatas are easy to toss together to curb the appetite.