Cook seasonally: how to eat a daily artichoke by Kirsten Dirksen on June 12, 2010 I grew up near the “Artichoke Center of the World” (Castroville, California), but the only way we ever ate the …
Got rotten bananas? Make sweetened banana bread by Kirsten Dirksen on April 6, 2010 Rotting- or overly ripe- bananas have amazing strength as a sweetener. Add them to a bit of flour, egg and …
A healthy, homemade fast food: rice balls by Kirsten Dirksen on February 8, 2010 As a mom- and as a snacker- I’m always looking for more finger foods (especially anything vegetarian). Since lately my …
What to do with rotting bananas: sugar-free banana bread by Kirsten Dirksen on February 3, 2010 If you’ve got some rotting bananas lying around, before you trash them, consider how sweet they are. They make a …
Adding seasonal fruit to winter spinach salad by Kirsten Dirksen on February 2, 2010 It’s easy to think of salads as having as much diversity as what type of dressing you throw on top, …
A seasonal winter salad: green cabbage coleslaw by Kirsten Dirksen on January 13, 2010 If you’re trying to eat from a veggie garden or from an allotment (box scheme, etc), you’ll discover that in …
How to make hummus without preservatives or plastic by Kirsten Dirksen on June 2, 2009 Hummus is such a great healthy, meat-free fast food, but if you buy it in the supermarket, it often comes …
How to make Slow Gnocchi by Kirsten Dirksen on June 2, 2009 Anne Gillis likes to make gnocchi the old-fashioned way: by hand and chemical-free (i.e. organic). This Italian-born, California-raised octogenarian learned …
Cook seasonal: Chef Carlin battles our fear of potatoes (II) by Kirsten Dirksen on June 1, 2009 Trying to cook seasonally can appear daunting at times, particularly when it seems that potatoes are the vegetable of the …
Aboriginal Chef Mark Olive on cooking with indigenous foods by Kirsten Dirksen on June 1, 2009 Muntrie berries and Tanami apples, Kutjera and Wattleseed: “this is the true cuisine of this country. It’s not a meat …
