Whole Food Homestead

plant. grow. reap. eat.

Category: Lunch

Roasted Tomato Soup

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Roasted tomato soup is the natural beauty of fall recipes – a few simple ingredients play together effortlessly to create what is easily my seasonal favorite. Continue reading

SPRING Rolls

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It’s spring! The first edibles are popping up all around us – asparagus, mint, chives, sprouts and greens of all kinds to name a few. Last week it dawned on me for the first time that the name “spring rolls” might have something to do with the first offerings of spring. Sure enough, a cursory search revealed that spring rolls most likely originated as a seasonal food in China, where spring vegetables were wrapped in a pancake and enjoyed as a welcome change from winter preserves. Continue reading

Simple Sweet Potato Skillet

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I find that I have the most success getting whole foods, especially vegetables, onto our plates when I keep it simple. And this suits me perfectly, since I disdain complicated recipes and the typical post-recipe mess. A meal like this one makes easy use of the kale and broccoli still growing in our garden and takes advantage of in-season sweet potatoes. Continue reading