Radish Leaf Pesto

Last spring feels like quite a while ago, when I (and we) were all wondering about our food supplies running out, rediscovering things in our jumbled pantries and packed-to-the-gills freezers, and also being a lot more conscious of food waste. On the other hand, it’s hard to use everything up. But I did my best. I’m the kind of person who finds a 1-inch (3cm)…

Last spring feels like quite a while ago, when I (and we) were all wondering about our food supplies running out, rediscovering things in our jumbled pantries and packed-to-the-gills freezers, and also being a lot more conscious of food waste. On the other hand, it’s hard to use everything up. But I did my best.

I’m the kind of person who finds a 1-inch (3cm) cube of pesto lurking in the back of the freezer, then goes out and spend time at the market shopping for the vegetables, then comes home to wash and chop them up, while the beans are soaking to make soupe au pistou. Then I realize I forgot to buy more basil because I only have a little cube of pesto (or more accurately, pistou) and it’s not enough, so I head back out to buy more basil, cooling my heels in line behind madame, who is requesting that the vendor show her each oignon and carotte for careful examination before she buys it. When all is said and done, and the soup has been served that evening, I find myself with a little bit of leftover pesto when all is said and done, which goes back into the freezer. And the cycle begins again.

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Radish Leaf Soup

Tough times call for looking at everything in the kitchen as a potential source of food. I’ve been saving the breadcrumbs on my cutting board and scraping them into pots of soup. I parsimoniously scrutinize every egg I use, counting how many I might need for any upcoming baking projects. Fresh lettuce has become a precious commodity as I’m trying to only to go food…

Tough times call for looking at everything in the kitchen as a potential source of food. I’ve been saving the breadcrumbs on my cutting board and scraping them into pots of soup. I parsimoniously scrutinize every egg I use, counting how many I might need for any upcoming baking projects. Fresh lettuce has become a precious commodity as I’m trying to only to go food shopping only one day per week. We don’t have the same shortages (or hoarding) they have in other places, but some things are in short supply, mostly pasta, rice, flour, and yeast.

When I filled my wheeled caddy with produce on my last trip to the natural food store, I included two big bunches of radishes since we eat a lot of them, and I didn’t want to be caught without any. Usually, I toss the leaves, since we don’t have composting here yet, and I do so much cooking and baking, it’s not possible to always use everything*. (I need to go outside sometimes, ya know, even if we’re not locked down in confinement.) But I remembered when we used to visit Romain’s parents, they would often serve us Soupe aux fanes de radis, or Radish Leaf Soup.

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Spicy Korean Egg Roll Bowls with Kimchi

Bowls over rolls—everything you love in an egg roll, now in an easy-peasy bowl form! These satisfying egg roll bowls provide all the fantastic flavors of egg rolls without the hassle of wrapping and frying. Sautéed cabbage, carrot and ground pork with a punch of spicy kimchi, served over a bed of rice. For all […]

Bowls over rolls—everything you love in an egg roll, now in an easy-peasy bowl form!

These satisfying egg roll bowls provide all the fantastic flavors of egg rolls without the hassle of wrapping and frying. Sautéed cabbage, carrot and ground pork with a punch of spicy kimchi, served over a bed of rice.

Spicy Korean Egg Roll Bowls with a bowl of rice, pinch bowl of sesame seeds, and whole purple radishes on a dark background.

For all the chaos in the world right now, food is proving to be a safe haven for a lot of us. I’m trying to see a silver lining to all of this, and I have to say that seeing so many people staying at home for the good of their communities, and cooking food for their families is heartwarming. If we all come out of this with a little more confidence in the kitchen, and a more conscientious approach to food waste, I think we’ll all be better for it in the end.

In the coming weeks we’re going to try to keep sharing recipes as best as we can, focusing on practical recipes utilizing pantry ingredients and incorporating fresh produce whenever we can (because while one can feasibly live on dried beans and pasta, it’s certainly not satisfying).

In these bowls, for example, both cabbage and carrots will keep quite well in the fridge for weeks, as does kimchi. Paired with some steamed rice and frozen pork from the freezer (you could also use ground turkey or chicken), it’s a practical recipe that doesn’t sacrifice on flavor.

Closeup of Spicy Korean Egg Roll Bowls with rice and thinly sliced green onion

This particular recipe was inspired by our most recent CSA box from Caney Fork Farms, which arrived with a whole head of napa cabbage, beautiful fresh carrots, gigantic green onions and the most beautiful purple daikon radishes I’ve ever seen.

We sort of threw this together on a whim, stir frying that lovely produce with some ground pork and all the spicy condiments we happened to have in our fridge. The result was so good, so deliciously spicy, that we had to make it again to share with you. Served atop a bed of steamed rice it really makes for one heck of a meal.

(And, if you’re in the Nashville area and interested in getting your own CSA delivered right to your front door, check out Caney Fork Farms. And psst! Use coupon code LOVEANDOLIVEOIL to save $25 off your first share!)

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Pozole

I’m one of those people that doesn’t order soup when I go out to eat. I guess I feel like soup is something that I should be eating at home. While words like “comfort food” and “nourishing” are easy-to-reach descriptions to attach to soup, I try not to overthink it. It just seems like home is the right place to be, to spoon up a…

I’m one of those people that doesn’t order soup when I go out to eat. I guess I feel like soup is something that I should be eating at home. While words like “comfort food” and “nourishing” are easy-to-reach descriptions to attach to soup, I try not to overthink it. It just seems like home is the right place to be, to spoon up a bowl of warm broth, a mélange of vegetables, or some sort of purée.

Pozole (or posole) has always been elusive to me, for that reason. It’s on Mexican restaurant menus, but when I got a copy of The Rancho Gordo Pozole Book, since I’m pretty hooked on Rancho Gordo’s outstanding heirloom beans, I got going on making the red chile pozole, which uses hominy, at home.

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