Recipes

Once soaked, wakame takes on a beautiful, deep-green hue; it’s usually sold precut, but if you buy the long, whole pieces, break them into pieces before reconstituting, and then chop them small after they’ve soaked.

Prep/cook time: 25 minutes

Serves 6 / This quick and simple stew
highlights firm, black threads of hijiki (also called hiziki)
against a creamy golden background. Prep tips: Substitute cooked
lentils, white beans, or the more traditional azuki beans for the
chickpeas, and use any greens, such as kale or chard.

1 1/2 tablespoons olive oil

1 small yellow onion, chopped

1 1/2 tablespoons curry powder

Aside from their unique taste, seaweeds are a worth a try because they can be rich in iodine, which is crucial for healthy thyroid function.

Looking for delicious ways to go gluten-free? Download our free cookbook loaded with recipes for desserts and baked

Keep it simple. Keep it local. Chef Dava Parr, owner of Fresh & Wyld Farmhouse Inn and Gardens in Paonia, Colorado,

Serves 4 / A kid-friendly way to enjoy this bountiful crop. 1 tablespoon olive oil 1 tablespoon butter 3 yellow summer

1 8-ounce package buckwheat soba noodles 4 medium leaves chard or other dark leafy green, chopped into bite-size

Serves 6 / A simple, tasty side dish. Ingredient tip: Look for chili-garlic sauce in the Asian foods section of your

John Ash Blueberry Grunt Serves 4-6 / Although there is great debate on what makes a “grunt,” it seems that a grunt or