Roasted Brussels Sprouts & Yams (Japanese Sweet Potatoes, Ruby Yams or Yukon God Potatoes can be substituted) Ingredients: 1 pound of fresh organic Brussels sprouts 2 medium sized yams—preferably long & skinny 1 or more … Read More
Chemicals in Agriculture: Food or Poison?
By Dina Eliash Robinson About 70 years ago, when a catastrophic Depression, Dust-Bowl and widespread hunger struck the United States, the government responded by devising well-intended agricultural policies which have resulted in some unintended—but almost … Read More
Tea For All
By Dina Eliash Robinson Once upon the year 2737 B.C.E., so the legend goes, a windblown leaf from a then unknown, and centuries later identified as. a wild tea bush, landed in Chinese emperor Shennong’s … Read More
Sausage Paprikash
Sausage Paprikash—Hungarian Style Vegetable & Sausage Stew: Ingredients: 2 tablespoons chopped onion 2 cloves chopped garlic ¼ cup extra virgin olive oil Assorted fresh, seasonal vegetables (selection & amount as desired) Fresh or dry parsley … Read More
Mushroom Soup
Mushroom Soup—Creamy Texture Yet Dairy-Free; Cholesterol-Free; Low Calorie; Energizing; All-Organic: Ingredients: 1/3 of medium onion (preferably red) 3 cloves of garlic (medium … Read More
Tomato: The Legendary Love Apple
Boosts Your Lycopene, Antioxidants, Vitamins & Attractiveness By Dina Eliash Robinson Artists As Gardeners Our famous friends, musicians and travel journalists Joanne (Giovanna) and Tony DiBona, are keeping us supplied with some of the most … Read More
Vegetable Ratatouille
Vegetable Ratatouille—Stew of Fresh, Seasonal Vegetables Ingredients: ½ medium onion (red preferred) 3-4 cloves of fresh garlic Assortment of fresh seasonal vegetables such as kale, broccoli, zucchini, cauliflower, fennel bulb, tomato (Heirlooms preferred, if available), … Read More
Who’s Afraid Of Food Labels?
By Dina Eliash Robinson Fair disclosure: Some dozen years ago, spooked by too much information about our food supply, Lewis and I switched to buying and eating organic foods, grown locally or within the closest … Read More
Red Cabbage—Hungarian Style, Sweet & Sour
Red Cabbage—Hungarian Style, Sweet & Sour Ingredients: Medium head of red cabbage 1/3 cup extra virgin olive oil ½ onion 3 cloves fresh garlic 1 cup apple cider vinegar 1 tablespoon brown sugar 2 tablespoon … Read More
Flash-Cooked Gazpacho
If you decide to make a larger amount of cold summer Gazpacho soup—either to keep it fresh in the refrigerator up to 10-12 days and ready to dip into it whenever you or your … Read More