Wild Mushroom Farrotto

Eat Well Edibles Recipe

Food prepared and shared with others is among the most powerful bonding methods we humans have. And for me, risotto has a special place permanently tattooed onto my heart, connecting to memorable moments throughout my adult life.

+ Somewhere between poring over mountains of thesis research + the cooking/baking/espresso drinking/solitary rambles through southwest Minneapolis that otherwise kept my grad school self occupied/sane, an online ping from a friend of friends in high school. The note, in response to a photo of the previous night’s triumphant first risotto, challenged me to a long-distance culinary throwdown. My drawn-out reply was returned in kind, and so it all began.

+ Strolling along the Gulf Coast at daybreak, me snapping photos of shorebirds as an angry ocean roared and the salmon-hued sun rose up from behind billowy clouds. Down on one sandy knee he caught me by surprise, a dainty ring in hand, making me his fiancée. The best surprise, to which we popped a bottle of bubbles for drinking + adding to a crispy prosciutto-topped asparagus risotto.

+ Calm, pleasantly warm and sunny, a few feathery wisps of clouds leading the way down a grassy aisle in the rolling countryside on a fifteen-year Wisconsin day — our wedding. The reception held in a century barn a mix of rustic + elegant, with pumpkins, wheat, cornstalks and gourds as decorations; wine bottled and labeled by his aunt and uncle; the meal, three different risottos, prepared in front by our groomsmen, dads, uncles + new brothers-in-law as speeches were made, more bubbly was toasted, a new married life beginning.

From the first conversation I knew he was something special, and had a feeling we’d be together, making risotto — this, the fateful recipe — for many years to come.

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Multi-Grain + Seed English Muffins

Eat Well Edibles Recipe

With a little advance planning and patience, but not too much, homemade English muffins enhance any simple morning (or afternoon or evening) at home (or picnic or other gathering)!

This recipe, modified to our liking over many years, has become our standard. Replete with whole grains and seeds, it’s the fluffy comfort classic sneakily made healthier.

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Multi-Grain Soda Bread

Eat Well Edibles Recipe

In years past airy popovers, a golden braided challah, fluffy brioche or another light style of bread graced our Easter tables. Rain clouds and a damp chill settled in to southeastern NC this year, so I went for dark and dense.

Soda bread originated in Irish kitchens around the middle of the 19th century. Traditional recipes utilize only four basic ingredients: flour, salt, buttermilk (or soured or “clabbered” milk), and baking soda as a leavener — making a hearty, nourishing loaf easily and in short order.

Though you may be accustomed to loaves studded with currants, raisins, dried cranberries or a combination, fruit is typically reserved for tea cakes and tea breads in Ireland. You are, of course, welcome to deviate. Mine is without, but I did add 2 teaspoons of mildly sweet and aromatic ground anise seed.

WG soda bread

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Cinnamon Matcha Spent Grain-ola

Eat Well Edibles Recipe

“Keep close to Nature’s heart. Break clear away, once in a while, and climb a mountain or spend a week in the woods. Wash your spirit clean.” – John Muir

Days before travelling through Ireland, when our noses weren’t stuffed into back-country guides or poring over maps, free moments were spent tidying the house (because no one wants to come home to a mess), confirming reservations, and engineering the most efficient luggage configuration.

We were going on an adventure, off to climb mountains!

Glengarriff, Ireland

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