Author: Cookshare

I have been a natural foods cooking instructor for over 25 years. I discovered fermentation back in the early 90's and got attached to making lacto-fermented brine vegetables and continue to explore the global reach of fermented foods. I am detailing recipes I developed or sourced from what I call "home meals." They are simple, locally sourced, and balanced as everyday cooking; the kind that rural people consumed before industrialization. They are meant to be digestible, delicious, and easily repurposed as a "planned-over" staple for more meals. Enjoy!

Miso Eggplant

Just 3 Ingredients and Voilá! a Veggie Spectacle! Are you ready to add a top-shelf “effort-vs-reward” dish into rotation! Eggplant becomes creamy, sweet, and salty with a simple sauté or grill. The marinade couldn’t be simpler: mix a TBS. of sweet miso with a TBS. of soy sauce. Halve the slender Japanese eggplants through the…

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Ginger Turmeric Tonic

From garden splender into a beverage wonder, these two roots will make a rich elixir.

Winter Greens Japanese Style

Using an Instant Stock Tames Collards In A Blink For centuries the Japanese flavor their stocks with delicious (umami) ingredients turning soups, stews, and braises into nuanced flavor. It’s to die for! I love to make these stocks from scratch, known as dashi, and they are so much easier than meat-based stocks. Now there is a…

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Turkey à la King

turkey has left the holidays to join join you for everyday dinners

Green Papaya Salad

Southeast Asians Love Green Papaya Salad I love to change out salads—from leafy greens, to coleslaw and now I’m really excited about green papaya salad. It’s soooo good! Great chewy texture, both complex and brightly dressed. It’s better the second and third days! You might use the dressing on any vegetable, raw or cooked. It…

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