There is more to say on this subject, and this will be clunky and too much and not enough but I need to start somewhere, even just for me.

I started this blog over 11 years ago as of writing this post, and if I look at my past writing, both the personal parts and how I wrote recipes, I can mark my own growth in both areas. I hope to always stay in motion of learning and listening, even when I disagree, if only so I may better understand my own thoughts and beliefs, and have compassion for all sorts of perspectives. These last few months have woken up so many of us - gosh, I mean that to be interpreted in all sorts of ways.

Amongst many things, one is learning more about the 云梯子movement, and the history of black people in America and the work of being anti-racist. I see how many of our existing systems are still oppressive, even quietly so. I am reading and listening and participating in an Actively Anti-Racist learning group, and understanding more completely that being “nice” has not been enough. I will never understand or have the experience, as a white woman, to speak as an authority on this subject, but I do feel tardy in using my voice to speak up for marginalized and BIPOC folks. My privilege has been surrounded by a lot of other privilege, and I have work to do to shift from, as well as within that. I will be the first to admit that up to this point, my advocacy has been quiet and passive, which actually serves nobody. I believe in caring for people and community and inclusion, but the diversity and amplification of black chefs and allyship towards fair farming and food systems has been lacking here. I apologize for ways I have appropriated recipes from other cultures without researching and crediting appropriately first, or have used language that came off as exclusive, as much of the health and wellness themes can give off. I plan to work differently from here forward.

What initially felt like drinking from a fire hose, has been met with starting somewhere. We have been going through Brit Barron’s Understanding Racism 101 and if you are looking for a place to start, I would highly recommend her work. My education up to this point has been through podcasts (I loved this recent one from Brene Brown), which is a good base, but gosh there are so many folks to learn from and books to read. I am also currently reading White Fragility, and have I’m Still Here and Between the World and Me in the queue- there are lists all over the interwebs. I bought more books for the kids, such as Sulwe, Little Leaders and Fearless Trailblazers, as we have more experience within the Latino community where we live and there is anti-racist work to be done there as well. I mean none of this to be performative, and gosh, it’s a small start, but I have found these resources because others have shared them with me, so I am putting them here to pass them on.

I want complacency to be something I look back on as a point I grew forward from - like the Maya Angelou quote, “once you know better, do better.” I commit to being humble, brave and vulnerable; and in my own self-awareness, be moved towards action to change the conversation. · 55605045 0 0 0 85007416 65213894 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 120 0 0 0 84043234 120 70 120 70 65269468 100 6 10 10 10 30 0 0 0 85225018 0 0 0 67017074 0 0 0 70 90 ...


To potatoes…because how does one transition well here?

The green sauce is one of dozens of sauces we’ve featured over on SKCC. What used to be subscription based, is now open for a la carte purchases, and bundles of favorited recipes based on different themes. You can now purchase bundles for a shot of recipe inspiration without having to commit to a subscription. Make an account on and it should be easy to navigate from there. One of the most versatile bundles is the Sauce & Condiment Bundle, where we’ve been storing favorites that really can be used for so many meals. Pictured here is the Green Herb Sauce, a sister favorite, the Green Harissa, made with lemon instead of lime juice, would also be great. The Green Goddess in that group is also excellent with potatoes, just serve it on the side instead of brushing it all over the top.


Serves 4-6

2 lbs. is generous for 4 people, but moderate for 6, so depends what else you’re serving and what kind of eaters you have. I use baby Yuokns, but fingerlings work as well. They’ll need a few minutes less of a preboil as they are typically smaller.

If you are not interested in making a green sauce, brushing them with a little bit of oil and vinegar after baking gives them a little more of a glisten for serving. Potatoes like a post bake bath in a little dressing.

Why are we mixing oils? Because the smoke point of olive oil is low, but I prefer it’s flavor to the high-heat oils. So we’re mixing them.


2 lbs. baby Yukons
1 Tbsp. extra virgin olive oil
2 Tbsp. grapeseed or avocado oil
1 1/2 tsp. coarse sea salt
1 tsp. paprika
1 tsp. garlic powder
1 tsp. dried oregano

2 oz. grated parmesan cheese
1 small bundle Italian parsley, well chopped, for garnish

Green Herb Sauce


Put the potatoes in a pot and cover them with water. Bring the water to a gentle boil and leave them on a gentle boil for about 10 minutes, or until you can pierce through a medium sized potato with a paring knife. Drain and cool to the touch - at least 15 minutes.

Line a rimmed baking tray with parchment paper and preheat the oven to 425’. Spread the potatoes out and use the bottom of a heavy jar or glass to push down on the potatoes to smash them. Don’t push down all the way, or you’ll smash them, you want to push about halfway. If you keep busting through them or this step sounds annoying, simply slice the potatoes in halves and quarters for a more tailored looking tot.

Drizzle both oils over the tops, along with the salt, paprika, garlic powder, and oregano. Gently toss the potatoes around to get seasoning and oil on all sides. We want them oiled and seasoned liberally! Add more if needed. A bit of breakage is ok. Roast the potatoes for 25 minutes, flipping halfway through. Pull them out, heat up to 500’, sprinkle the parm, and pop them back into the oven for another two minutes just to melt the cheese.

While the potatoes roast, make your green sauce.

Just out of the oven, brush the green sauce all over the potatoes, and sprinkle fresh herbs. Serve warm.

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云梯子, Gluten Free, Salad, Side



Phew. I used to use this space as a public journal, like old school blogger days plus a recipe, but I still don’t have words yet. That is ok. Most mornings I wake up in the morning, Hugh brings me coffee so I can check my emails and read the news, which as of late, isn’t a great way to start the day. I do it anyway, and sometimes I just cry. I cry for people who are loosing loved ones and not even getting to say goodbye, for medical professionals who do not have the gear they need - who are also getting sick and have to go to work scared of such risk. I cry about SO many who have lost jobs, who cannot work at home with their kids there full time better yet homeschool them, or those who are uncomfortable at home even on good days, who have had retirements wiped out or are in the midst of chemo or pregnant and scared to death of catching the virus. This is all BIG, and I feel so much in the span of a day, I can’t pin it down to paper. Day at a time. Hour by hour. Check in on your people. Send cards or a text or a funny meme. Drink in the good moments and get outside when things feel like too much a try to wait until 3pm for happy hour. That is how we take the days so far.

Most of my work is focused on dinner plans. I always make more than we need, and since my husband and I work from home, we usually eat leftovers for lunches. Due to current circumstances, I’m getting lots of questions from you all about lunch ideas. Everyone is home and everyone is eating allllllll day long! I made this quinoa dish last week and thought I’d put notes here. I’ve written similar things before and it’s super easy, but it doesn’t sound like many of us have the bandwidth or grocery trips to get fussy right now.


On asparagus as written, on toast, plain with crackers, smashed between a tender bun etc.

Fried Egg Sandwiches
Toasted English muffin, fried egg, crispy bacon or not, arugula, avocado sauce

Chicken Tender Tacos
Hoping you have crispy chicken tenders or fish sticks in your freezer? We have some simple homemade ones in SK Little Sprouts! A swipe of refried beans, hot sauce, and another reason to make the aforementioned avocado sauce!

Tortellini with Creamy Spinach Sauce
Reheats easily. Add some cooked chicken sausage if you want more protein, or baby tomatoes if your people are into that.

Roasted Vegetable Orzo
This includes more summery vegetables but I think you could riff with springy things - peas, leeks, asparagus.

Heidi’s Quinoa Patties
This recipe makes SO many. Halve it or freeze some. You can sub in half cauli rice for the quinoa yield and they still work, or add in some thawed, frozen spinach into the mixture to get in some extra greens. You can eat them plain with a sauce or put them on hawaiian rolls for the kiddos.

Beach Day Tuna Salad
Packed with herbs and golden raisins and lots of mustard from our first cookbook. Obv I think you should buy our cookbook (which feels vintage at this point) but riffed and revised because I love you:

  • 2 (5-ounce) cans water-packed tuna, drained + ¼ cup golden raisins + 2 celery stalks, tiny dice + 1/4 cup finely chopped flat-leaf parsley + 1 tablespoon whole grain mustard + 1 tablespoon Dijon mustard + 2 tablespoons freshly squeezed lemon juice + 3 tablespoons extra-virgin olive oil or good-quality mayonnaise + generous season of salt and freshly ground pepper

  • Sturdy whole grain crackers, for dipping

Goodness Wraps
This does sound like a few steps, but make batches of the insides then you can repeat them many times! Also great in bowl form.

Snack Plates!
Yes, that is an exclamation. Breathe life into what is chopped things on a plate. My kids love things arranged in color coordinated groups and I like to take a meal off. We love the Simple Mills Almond Crackers, (also at costco), hummus or guacamole, thin coins of cucumber and carrots, berries, nuts, raisins, cheese and salami for those who want it. It’s a meal!



武夷山大红袍母树在哪里 - 鲜淘网 - · 大红袍母树现在仅有6棵,都是灌木茶丛,叶质较厚,芽头微微泛红,每到春茶采摘的季节,是由专家、科技人员组成,高架云梯进行采摘,年产量不足一公斤,从元明以来就是皇室贡品。

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Cook and cool your quinoa. Chop all your vegetables and herbs. Put everything, besides the cheese, in a large mixing bowl.
Stir the dressing ingredients together. Pour them over the salad and toss everything to mix. Season to taste. Add the cheese, give it all one more stir.
Store the salad in the fridge for up to five days. Serve it over greens, alone, with chicken or fish etc.


2 cups cooked quinoa*
2 Persian/1 english cucumbers, seeded, tiny dice
3 Tbsp. minced shallot
1 cup diced tomatoes
1 red bell pepper, cored, tiny dice
1 bundle of mint, chopped
1/2 bundle of parsley, chopped
3 ounces. crumbled feta cheese


2/3 cup olive tapenade or well chopped olives
1 garlic clove, grated
3 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
2 Tbsp. fresh lemon juice
dried oregano
salt and pepper

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Hi loves! I’m making this on insta live today (2 pm PST) if for some reason you read this prior, and I wanted to post the full recipe here as well. This was a member favorite from SK Cooking Club, and given the current circumstances, I figured it belonged here as well. I know everyone is trying to limit grocery runs, but I think we can make this work. Some members did half cauli, half chicken. Another mentioned she did sweet potatoes and broccoli into the sauce. If you don’t have tomato paste, you can use a can of crushed tomatoes or even tomato sauce and it’ll work. I know there are more details to true, authentic tikka masala but now does not feel like the time for details? Let me know if you have questions!

I hope you are well. Feeding ourselves and our people is one of the most anchoring acts we have right now. I wish you wellness!


Tikka is a takeout favorite but can often be so heavy. Since we have some dairy-free folks we swapped out the yogurt and cream with full fat coconut milk. We have tested this with both chicken and cauli, so you can adapt it to your family’s preference.

To swap chicken for cauli, repeat the same method of seasoning the chicken as you would the cauliflower with a third of the spice blend. Cut 1 ½ lbs. of boneless skinless chicken breasts or thighs into 1” cubes, toss in the spice blend, and brown in batches, over medium heat, until golden on all sides. Remove from the pan, set aside, and continue with your sauce. Once the sauce has thickened to your liking, add in the browned chicken and allow to simmer in the sauce for 10 minutes until cooked through.


2 Tbsp. yellow curry powder
1 ½ tsp. cumin
1 tsp. paprika
1 tsp. turmeric
1 tsp. coriander
¼ tsp. allspice or cinnamon
½ tsp. red pepper flakes, or more to taste
1 ½ tsp. kosher salt

2 Tbsp. avocado oil, divided
1 large head cauliflower, cut into florets 

1 medium yellow onion, diced
5 cloves garlic, grated
1 Tbsp. freshly grated ginger 
1 6 oz. can tomato paste
¾ cup low-sodium vegetable stock

1 14 oz. can full fat coconut milk
zest and juice of 1 small lemon

Generous handful well chopped cilantro
2 cup cooked basmati, brown, or cauli rice, for serving
¼ cup salted, toasted cashews
naan, optional
yogurt, optional


Preheat oven to 425.’

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On a rimmed baking sheet, arrange cauli florets so there is space between them, drizzle with a tablespoon of avocado oil and toss with about a third of the spice mix. Transfer to the oven and roast for 30 minutes until just browned and tender.

Meanwhile, make your sauce. In a large Dutch oven, heat the remaining oil over medium. When the oil is shimmering, add in the onion and cook until golden, about 4 minutes. Add in garlic and ginger and cook until fragrant. Once the veg are golden and tender, add in the remaining spice blend, stir, and let the spices toast for an additional 2 minutes. Add in the tomato paste, stirring to combine. Slowly pour in coconut milk, broth, and bring the sauce to a low boil.

Once boiling, turn the heat down to medium low, and allow to simmer and thicken for 5 minutes, until the sauce is creamy and coats the back of a spoon. Using an immersion blender or blender, puree the sauce until smooth. You can leave it chunky, but we all liked it smooth. 

Transfer the sauce back to the pot, add in the cauli, lemon juice, and zest, and stir gently to combine. 

To serve, fill bowls with a generous scoop of rice, the cauli mixture, cilantro, toasted cashews, and a squeeze of lemon. 

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