Pickled Cranberries with Rosemary + Orange

Eat Well Edibles Recipe

I’m probably among a small, strange group of folks who have “visit a cranberry bog” on their bucket lists.

Possibly some kind of territorial predisposition having grown up in Wisconsin, I dream of an early autumn road trip to experience the sights, sounds, smells, tastes + feels (read: wade into) the picturesque seas of floating crimson red berries scattered across the state’s central and northern landscape offer during harvest.

Until that day, we’ll continue to amass a small freezer cache each November, happily snacking on, cooking + baking with, and creating new recipes to spread love about this traditionally winter-holidays-only fruit until the next season.

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Three Salads for Your Holiday Table

Eat Well Edibles Recipe

Just one short week stands between us and the string of winter holidays beginning with Thanksgiving. As the planning commences, why not consider adding a salad to your menus?

This time of the year, when the days darken and the chill creeps in, I find the striking colors and flavors of the season to be an even more important part of the mealtime ritual — a kind of physical and mental reinvigoration. Beginning with good quality fresh, seasonal ingredients, these recipes offer balance and lightness to otherwise heavy meals. Not only that, each on its own is a balance of flavors, colors and textures, and could stand as a light lunch as well.

Show your festive tables and your guests a little extra love these holidays with something beautiful and healthy!

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Sri Lankan Cod Curry + Charred Green Beans

Eat Well Edibles Recipe

Earlier this week dark clouds nipped swiftly across the state — a soggy cold front that left the ground strewn with fallen leaves. How superbly autumn, I found myself thinking.

The days since are warm and bright, but I seize every opportunity, no matter how brief, to savor seasonal, Wisconsin-like temperatures. That includes loading up a menu with cold-weather meals. Welcome back (for now), comfort food.

For you today I have flaky, buttery cod in a creamy, warmly spiced curry sauce + deeply charred green beans dry-fried with lots of onion, ginger and more spices.

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Maple Fig Shortbread Bars

Eat Well Edibles Recipe

There is a definite seasonal urgency to cooking, especially this time of year. One minute you’re on top of the game, the next Mother Nature snatches away your favorite ingredients without warning. Removing her wrench from my plans is where you will currently find me.

Originally conceived to capture the final harvest of fresh figs, our tree took an early holiday, and has since been put to bed. But I’m a sucker for fig cookies, and darned if this setback was going to impede my weekly baking therapy — dried, it is!

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Salt-Baking a Whole Fish

Eat Well Edibles Recipe

As with many topics of culinary history, the origin of cooking foods encased in salt is up for debate. Several cultures lay claim to the invention — from the Iberian Spaniards and Portuguese, to the Mediterranean Italians and Greeks, and further east to the ancient Persians and Chinese.

Whatever the truth, salt-baking, or salt-roasting, has stood the test of time. Similar to tagines and clay pots, this centuries-old method traps steam heat to infuse moisture, amplify flavor and retain nutrients. So remarkably tender and succulent are the foods cooked inside these paradoxical salt igloos, that this otherwise humble technique has even been likened to the light-years-more-high-tech magic of sous vide.

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