by the handful

Nutritious culinary and healing recipes collected from the North American garden, orchard, forest, river and ocean

Spring Asparagus Garden Mix

I planted asparagus in my garden two years ago and this spring my patience paid off. I have gardened for my entire life but this is the first time I have eaten fresh asparagus from my own garden and it was well worthwhile. Asparagus has the distinction of being one of the few perennial vegetables grown on a regular basis, that is, those that can be harvested each year without replanting. Read more…


Wild Rice & Mushroom Chicken Soup

There is a variety of wild rice native to North America and of course a whole bunch of mushrooms too. You may have noticed that common wild rice mixes usually have a minimal amount of this really long dark brown rice included in them. Well, that is our native rice. It’s delicious, chewy and adds a great texture to soups. Might as well mention it is also high in folate, antioxidants, protein, and several minerals. Read more…

Dandelion Greens n’ Garlic

When you put just a few ingredients together in just the right way it is very satisfying and this is what I believe cooking is really all about. I also really get a kick out of shopping in my own yard for the ingredients. I have prepared dandelion greens many times and I prefer them smoothered in garlic, olive oil, salt and pepper. It makes for a great side to just about anything. Read more…


Herb Encrusted whitefish


Spring has not quite started yet but fresh herbs are already showing up in my garden.This recipe is easy and versatile and the simple herb combination complements rather than overwhelms this wonderful fish. Read more…


A Leek


It may seem like this recipe is a bit too simple to deserve official recipe status. Well let me ask you this, have you ever made it before? Of course people don’t generally cook a leek as a single ingredient, however this simple preparation may just be one of the healthiest recipes you could ever make. Read more…


Coffee-Molasses Braised Short Ribs with Root Puree

ribs3Braising meat is nearly foolproof and you end up with a succulent gourmet meal. Short ribs, like so many other grainy meats, were once the cheap cuts but have now become more popular as slow-cooking and braising have caught on. Read more…


Turkey Pumpkin Tamales

tamale7 If you are looking for an interesting way to recycle your Thanksgiving leftovers, look no further. How many dried out turkey sandwiches can you eat anyway? This recipe looks a little different than the usual tamale, however Turkey and Pumpkin along with epazote, clove… well heck, this entire list of ingredients used here are native to North America and were commonly utilized by the ancient peoples of Mexico. Read more…


Zucchini Cakes with Charred Sweet Pepper Sauce

zucchini-fritter2This recipe cheats the fall season a little by using summer garden vegetables that have their days numbered but are still around, barely. If there are two vegetables that are here and then gone completely until the next season it’s tomatoes and peppers. You simply cannot get them fresh and they also won’t survive being shipped so when they are gone they are gone. Read more…


Egg Drop Soup

eggdrop4Traditional Chinese restaurants used to be a staple in the Portland area and other cities on west coast. It’s sad to see that they have had a major decline since my childhood. Some remain but the proud Chinese traditional restaurants of the past seem to be harder and harder to find. Every Chinese restaurant has an egg drop soup and they range from forgettable to fit for a king. Read more…


Stuffed Zucchini Blossom and Heirloom Tomato Salad


Zucchini blossoms are a great seasonal ingredient and a fun one to work with. Yes, you will get a little less zucchini when you harvest the flowers to eat but I think anyone who has grown zucchini can agree that this is just fine. The fried zucchini blossom sitting atop a fresh heirloom tomato salad is a divine treat. Thank you, garden! Read more…


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