Grilled Bok Choy, Teriyaki Chicken and Fried Rice

Whenever I get bok choy in my CSA share, I immediately think of making Chinese food. I tried grilling the bok choy this time (I usually sauté the leaves), and it was so good. This week was the first pickup of the Stearns Farm CSA, and we received two heads of bok choy, one bunch each…

Salmon Nicoise Salad

I finally filled my basket this late spring season with leafy greens and colorful carrots, cucumbers, tomatoes and radishes (not pictured, because I ate them immediately). All of the recent cold weather made me think that we were skipping spring and going straight into summer, but not to worry. It’s all growing now! While I did…

Growing a Kale Caesar Salad 

Spring has been slow to get growing; this time last year I was cooking with zucchini and tomatoes but they haven’t popped up yet this season. Instead of tables full of veggies, produce vendors at the farmers market had tables full of seedlings, and lots of asparagus. I’ve spent the past year shopping without a…

Asparagus and Potato Flatbread

Two months ago, I traveled up to Southwest Harbor, Maine to film a vendor to be featured in a new The Clean Food Club video (video drops in a couple weeks!). I had never visited that part of Maine before so I did some exploring. I stayed at the Aysgarth Station, which prepared a beautiful…

Tips for Eating Healthy and Supporting Local This Summer

It’s open-air market season! Next Sunday begins the outdoor farmers market in Natick, MA, and soon other open-air markets will be popping up around the state. There are so many positive aspects to the buy-local trend. As a registered dietitian, I hear a lot of people talk about eating fresh and supporting local farms, but they…

A Sweet Potato Quesadilla and Nola’s Salsa Fresca for Cinco de Mayo

“I just want to sit and learn with someone’s grandma,” says Sherie Grillon, chef and founder of Nola’s Fresh Foods, a salsa company based in Boston. “Culinary school never interested me.” Sherie grew up in a half Italian, all Southern family in New Orleans where she was always surrounded by food and family, cooking pasta…

Baking Homemade Bread from Scratch

In the early 1900s, most packaged bread being sold was white bread, nutrition-less and high in sugar. White bread was made with bleached flour, which got rid of mold and fungus and gave it a more desirable look, but the bleaching process stripped away nutrients. During WWII when food was being rationed, getting proper nutrition was difficult,…

Sunday Brunch with Salmon Skewers and a Spinach Frittata

Some weekends beg for a big Sunday brunch, especially those weekends when the weather is perfect and stays in the 70s all morning. Today I’m cooking up a spinach frittata and sage home fries, and my husband is manning the grill where we’re making salmon kebabs. Scallions were a new addition to Oakdale Farms’ table at the farmers…

Baked Salmon over Orange Maple Beets and Carrots with Quinoa

Oakdale Farms in Rehoboth, MA, grows produce all year round. They have cold frames and indoor gardens through the winter, so the beets and carrots that I bought yesterday at the Natick Farmers Market were just picked. Cold frames are covered structures that use solar energy and insulation to create a warm environment for plants. They are…