by the handful

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

Archive for the tag “paleo”

Oregon Grape Jelly

Oregon Grape may just be the most underused yet widely available foraging opportunity out there. Oregon Grape not only grows all over the northwest but well beyond, and it’s also an especially popular landscaping plant in urban areas. Oregon Grape also provides crucial early season flowers for bees. There are nearly limitless opportunities to harvest this fruit and my guesstimate would be that about 99% of the fruit never is. A bit of a shame considering that all those antioxidants could be in your body fighting free-radicals. Read more…

Rustic Cran-Pear & Acorn Muffins

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Fall and holiday flavors may just be the most distinctive and cherished of all the seasons. Here, some of the usual holiday ingredients combined with one you probably have not used before, the earthy acorn flour, which grounds these lively flavors and ties them together for something old world unique. Read more…

Deconstructed Spring Vegetable & Fish Soup

If you did your garden up just right you might have all the vegetables you need as this is a fairly common group of late spring/early summer garden offerings.  Of course they will all be easy to find at farmer’s markets as well. If you have never tried plucking pea leaves off and cooking with them, this is a good chance to give it a try. Baby spinach is a good substitute if you don’t have peas actively growing in the garden. Read more…

A Better Vegetable Stock

Vegetable stocks frequently come out dull and flavorless. This recipe attempts to remedy some of the missteps that prevent these veggies from reaching their full potential. Unlike a meat based stock that would be covered and cooked for hours, this recipe is cooked much quicker as the volume of liquid reduces to concentrate the flavor. The most important ingredient in a vegetable stock is anything from the onion (allium) family as this is where much of the flavor will come from. Read more…

Spring Scorched Vegetables

DSCN0619Sometimes it’s nice to have limited ingredient choices as this helps to direct the creation of a recipe. Here I use almost everything that’s ready in my early spring garden this year. Although every fruit is a perennial plant, only a few vegetables are, asparagus being an exception. Read more…

Roasted Cauliflower

Roasted cauliflower may not be one of those foods you have a craving for but it just might be once you try roasting it. I roast vegetables of all kinds but for some reason I did not figure to roast cauliflower for a long time. At this point countless heads of cauliflower have been consumed by my kids over the years thanks to this simple method. Read more…

Winter Pesto

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This pesto is really tasty on a variety of foods. Just a dollop on salmon, pasta, vegetables, asparagus etc really adds a lot of fresh flavor.  In the middle of winter this recipe was one of few ideas I could come up with and it really is a good way to make something out of nothing.   Read more…

Angler’s Chop Salad

photo (2)Catching a trout is a right of passage for anyone growing up in the Northwest. Like salmon, they are delicious fresh as well as smoked. Whether you catch fish yourself, buy at the market, or have an angler friend there is no doubt that fish is easy to acquire in the Northwest. Read more…

Tricked-Out Heirloom Tomato Salad

The time frame to enjoy your own garden or farmer’s market tomatoes is very short so there is no time to mess around. I think a tomato salad is just about the best way to properly dispose of large quantities of one of the all time best garden items.  Read more…

Forest Kissed Cedar Plank Salmon

One of my culinary interests is using ingredients collected from the same place, or even all wild ingredients. It’s also exciting to imagine what native people would have prepared with no grocery store and only the rivers, fields, forest and garden to shop. Now this is not necessarily a native American recipe but it could be similar to something they may have prepared as berries and herbs were commonly used to season fish and game. Read more…

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