The Silver Sprout

04/12/2026

It’s Earth Month, which means we’re all leaning a little harder into the art of not wasting a thing — and sometimes that leads to the most unexpected cultural fusion. This pot started with a simple, fragrant broth: fresh herbs, coriander, cloves, and vegetable bouillon steeping for two slow hours.

What I thought was a bag of cicerchie turned out to be blue pozole… but honestly, the universe knew what it was doing. Those deep purple kernels brought the perfect moody tone to the bowl.

A sprinkle of basil microgreens, a crumble of feta, a few curious shards of carta di musica, and suddenly lunch became a playful little mash‑up of Indigenous and Italian. Even better — it cleared out four mystery containers from the fridge and freezer.

Note to self: label your bags.
Also note to self: enjoy the adventure anyway and make life delicious -always!

04/11/2026

🌱 Eat Local… Even If “Local” Is Just the Greens in Your Yard

Tonight’s bowl was a little bit Colorado, a little bit pantry magic. The black‑eyed peas weren’t local — just a trusty staple doing their job — but the dandelion greens came straight from the yard, and the sage was snipped from a spring trimming of the plant that’s been with me for years.

That’s the thing about eating local: it doesn’t have to be all or nothing. Sometimes it’s a full farmers‑market haul. Sometimes it’s a handful of wild greens or a few herbs you rescued while giving your plants their seasonal haircut.

Every small, homegrown piece still shifts the flavor of a dish — and the way you feel about it.

Here’s to meals that honor the place we live, even in tiny, delicious ways. 🌿

04/09/2026

04/07/2026

Discover this dish on 4/15.
A little roast, a few raw ribbons, and a whole lot of delicious. Born from a simple class experiment that turned into a bold, new way to let vegetables shine.

04/07/2026

Something new is taking root.
A fresh season, a fresh look — unfolding 4/15.
Stay close… it’s almost time to sprout.

03/29/2026

Beautifully imperfect crunchy baguettes but oh so delicious!
Baguettes are so versatile for the home chef. Crostinis, pintxos, tapas, sandwiches and more.
My favorite? A wee bit of vegan butter and peach vanilla bourbon jam.

03/27/2026

I love using up and practicing and playing with produce. These broccoli stem slivers were too enticing not to use as an embellishment for the shiitake mushrooms.
Some crispy tofu in olive oil, a Marsala pan sauce with thyme and rosemary and everything came out delicious!
Don't be afraid to play in the kitchen. You never know what you might create

03/26/2026

Purple sweet potato latkes with Camargue black rice lentil and pea timbale.
A touch of tomato jam and a sprinkle of chives.

03/22/2026

I’ve been thinking a lot about the small things that strengthen us — the everyday choices that reduce emotional drag, build clarity, and reconnect us to our communities.

Today’s post is part of my ongoing “25 Ways” series: simple, doable actions that help us navigate a world that often feels heavy.

Do Something Good. Anyway.

New on Substack. Click here to read. https://bitl.to/5nJC

03/18/2026

Slainte! Happy St Patrick's Day!

03/14/2026

a sustainable Irish menu of plant-based corned beef, stew and cottage pie.
So good, your guests may not know the difference.
Less water
Cleaner
Better for animals and the environment
Better for you
And just plain cool