A sweet, savory, buttery, green and healthy food blog by Sanura Weathers
Healthy veggies that actually taste good.
Summer squash is the antithesis to my love of eating beets. The moment the Community Supported Agriculture (CSA) share included two pounds of summer squash, my stomach started turning. A deep breath was inhaled. Memories of sauté summer squash slowly unraveled. This is the summer to make peace with this squalid yellow vegetable. Read more
In addition to Brussel sprouts, I was the only child who looked forward to eating beets. My father prepared the canned version. He would proudly brag to co-workers how effortless his child ate vegetables. I didn’t understand how could my sugar-fiend playmates not like them. They were sweet to me. Read more
Washington, D.C is always a pleasant road trip from New York. If we don’t encounter traffic along the way, it’s even a better drive. Road trips provide a chance to have “catch-up” conversations, read a book and relax. Most of all, seeing family is always fun. At our destination, my sister served strawberry margaritas, and she cooked breakfast the next morning. It was a relaxing vacation from my kitchen.
The temperature has finally started to climb down from extreme humidity. During those days, the oven has been left cold. I miss it, dearly. Most of all, I want an air conditioner. Not to have an Arctic cold house, but it would be use to get rid of the damp heat. However, I will adapt to my current circumstances. Meals will be vegetarian, for cooking meat causes more unbearable heat in this top floor apartment. Surprisingly, a classic green salad was recently made; for it was so hearty that the meat wasn’t missed. Good fats, such as avocado, feta cheese and a yogurt-based dressing made a typical boring salad into an exciting feast. It was served with a rosé and whole-wheat pita bread. Read more
Last week, was the first Community Supported Agriculture (CSA) pick up. My canvas bag was filled with organic kale, collard, dandelion, bok choy, and Swiss chard greens. A large head of romaine, a small head of butter lettuce, green garlic and a dozen eggs were also included in the share. I dutifully took my bags home, and the next two hours were spent cleaning, cutting and packaging the greens. The next day, a salad was made with a mixture of butter lettuce and dandelion greens. Goat cheese, mulberries and a small red onion were tossed together in a bowl. A few tablespoons of Cilantro-Almond Pesto were mixed into Greek yogurt to make a salad dressing. That was an easy salad to make. Now, a few more bags had to be sautéed, simmered, stir-fried or served fresh. Read more