“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…
Month: April 2017
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…
The Clean Food Club 