Fruits and vegetables are super food, which brings us so much energy and joy!

The Super Roots. Root Vegetables illustrated as the group The Roots.
Colored pencil and then digital finish.

A vegetarian Pot Pie for those times when the weather gets cool and crisp, and the garden gives you its last big harvest.

A wintery take on a traditional tabouleh, great to keep in the fridge for cloudy day lunches! Lemon, garlic, fennel and parsley give this healthy dish a zippy Mediterranean flavor. The artwork was created with colored pencil, ink, and oil pastel on brown Kraft paper.

Sometimes you need some extra vitamins and then there is Vegetable Soup*! (*groente soep in Dutch)

Easy & quick to make roasted spring fennel with five ingredients.

In a pinch: No spinach? Arugula or bib lettuce will work as well.

There are often fennel (aka anise) bulbs in our Community Supported Agriculture (CSA) box. Eating it raw in salads can be uninspiring. However, cooking fennel brings out its subtle flavor and blends well with spinach and apples. I hope this salad makes you a fennel fan, if you’re not one already!

Apparently, there is a distinction between male and female fennel. Males are round, less fibrous and best eaten raw. The female version is long and recommended for cooking. From my experience, either one is fine.

Vegan Winter warmer

I came across this traditional Italian orange salad, whilst on holiday In Syracuse, Sicily. The salad is fresh, light and not at all sharp, because of the blood oranges.

In my continuing effort to modernize a Cookbook from 1390...I present "The Castle Salad"..Di Kings really eat salad? Yup!

my family's favorite comfort food, even the kiddies like it.

Infused with flavours

You can enjoy your garden's bounty all year round by pickling your vegetables. And you can pickle pretty much any veggie - carrots, beans, peppers - almost anything will be improved by pickling!

a bulgarian recipe provided by my FB friend Karyna Kalyna who has a beautiful foodblog at http://hungryhus.com