My inner Spring cleaning happens while at the sink with soapy hands, hanging up a pot, or grabbing the milk bottle from the fridge. In all these unspectacular, yet contemplative moments of just being, I come to terms with realities and the necessities of change.

March Demo Series recipes - Perfectly Good Food—A Totally Achievable Zero Waste Approach to Home Cooking by Margaret and Irene Li.

My Grandma, Winnie A. Dennis Wilson, born February 29, 1916, gave me cooking lessons every weekend of my ninth year. I cooked beside her throughout my childhood, and as those we hold dear, I keep her always in my thoughts.

Tinker Cavallaro passed away, and Port Townsend lost a valuable citizen. Her death feels like a former way of life packing its bags, but I think she left enough seeds to sprout decades of renewal.

Hawaiian poke made with local canned salmon and fresh pineapple will have you dreaming of sunnier weather.

A treat’s an out of the ordinary occasion. Not hunger easing like the mid-morning snack, but a respite, a reward and a pleasurable experience. We have the power to influence and change our family’s treats for good reasons, while ensuring that they remain delicious.  

New Demo Series and chance to win the cookbook - Perfectly Good Food—A Totally Achievable Zero Waste Approach to Home Cooking by Margaret and Irene Li.

Guacamole has become a staple for gameday get togethers, taco night and more. At the Food Co-op we’ve got all the ingredients for YOU to make a great guacamole for any occasion.

This symbolic time of rebirth and renewal is a magical opportunity to cook up traditions that will see us through our darkest season. Sidonie offers us some beautiful recipes perfect for the season.

Years ago, I remade Christmas cooking for myself. Little by little, I decided what mattered and let the rest go. And what did matter? — peaceful, contemplative cookie baking while listening to Christmas albums. A big bowl of bright oranges, with amaryllis and paperwhites blooming on the kitchen counter. Singing carols and laughing with my sons while cooking. Cuddling up with my husband and watching the twinkling tree lights in the dark. Having extended family over to make gingerbread. Perfecting my Panettone and Stollen sweet breads and gifting them to whoever comes by. Enjoying this special dedicated time with those I love, and realizing that it’s a lot more about presence than presents.

Sidonie breaks down some of the amazing ways Kale can be served up this holiday season!

I recently discovered “The Lazy Genius” podcast, hosted by Kendra Adachi, and am enjoying each episode. Her motto is — Embrace what matters, ditch what doesn’t and get stuff done. She’s also written “The Lazy Genius Way”, and “The Lazy Genius Kitchen”. I relate to her organizational approach, and am sharing her principles using soup making as our prompt.

If you’re so so about beets, or better yet, despise them, then I’m hoping to change your mind. I understand because beets were my ultimate yuk food as a kid, but I’ve grown to love them as I’ve discovered their incredible flavors and versatility.

Porridges belong in the front line of breakfasts. We know about oatmeal, but we can make porridges from any starchy plant that’s cooked down into a comforting mush. Forget the lumpy glue of your childhood! I’m talking creamy grains, with sophisticated flavors and crunchy toppings. I’m talking YUM! Let’s explore pairing porridges with pears and see where it takes us?

Sidonie offers us an exciting vegetarian twist on a summer classic

Tarragon in cuisines other than French? Yes! Tarragon is beloved worldwide. See All the unique ways Tarragon can make a dish.

Italian cuisine is much more diverse than just Pizza and Pasta. Join Sidonie as she takes on the culinary journey and wide flavor range that is true Italian cooking.

A good mother gives us solid life patterns to work from, and however far we travel from our beginnings, her influence is always there. Good cooking is similar—we may adapt and improve recipes, but they remain like mothers — fundamental.

Sautéing has a powerful mystique in the culinary world. Somehow, if you know how to cook with a little fat, in an open pan, over a relatively high heat, allowing the food to brown and not burn, by occasionally flipping it with a spatula, or show off style making the food jump into the air with wrist action then you are chef material.

Years ago, a friend who owned an Italian restaurant taught me how to line baking pans when roasting veggies, and avoid nasty clean ups. I was grateful and bought parchment paper by the rolls.