Inspired by this gorgeous book by Robin Wall Kimmerer, our family has been talking this week about the Indigenous practice of planting corn, beans, and squash together in a Three Sisters garden as a way of learning about interdependence, reciprocity, and taking care of each other and the land. These three plants nourish each other and the people who plant them. This Three Sisters griddle cake, adapted from this recipe, brings the three together—gifts from the land—and asks what we will give in return. This is easiest to make if you can cook something with kabocha squash and/or adzuki be ..read more

Yep, you heard me. Ingredients 1 cup milk 1 tbsp white vinegar 2 tbsp butter 3/4 cups whole wheat flour Scant 1/3 cup rolled oats 3 tbsp coarse cornmeal (polenta) 1/2 tsp baking soda 1 1/2 tsp baking powder 1/4 tsp salt 1/4 tsp cinnamon 1 egg 1 tsp vanilla 2 tsp honey 1/4 cup frozen raspberries, broken into smaller pieces chocolate chips (or chopped dark chocolate)  Combine the milk and vinegar and let sit for at 5-10 to approximate buttermilk. Melt the butter and set aside. Combine the dry ingredients in a large bowl.  In a separate bowl, combine the lightly curdled milk, egg ..read more

Here's an easy wintry side dish that's perfect for a dinner party (easy to scale up and just as delicious when it's at room temperature). The citrus and basil add a lovely high note counterpoint to the deeper tones of squash and pistachio. Ingredients Olive oil 3-4 delicata squash, halved lengthwise, seeds scraped out, and cut into 1/2'' slices Zest of 2 yuzus, Meyer lemons, and/or tangerines 2 handfuls shelled pistachios, lightly crushed or coarsely chopped 1 large handful (about .5 oz) basil leaves, chiffonade Kosher salt White pepper (optional) Preheat the oven to 400°F. Toss the ..read more

After reading an article about what kids around the world eat for lunch, I was curious to try khichdi, a one-pot Indian comfort food made of lentils, rice, and vegetables. This dish was delicious, comforting, and happily devoured by adults and toddlers alike. Recipe adapted from here and here. You can use smaller lentils for a creamier consistency or larger lentils (like chana dal) if you want it chewier; I liked a blend of both. Feel free to sub out various veggies depending on what you have on hand—just keep the proportions of rice to lentils to veggies about the same as what's listed here ..read more