Author Archives: Steve

About Steve

Steve manages the Everyday Chef program, where he teaches people how to cook with and eat seasonal, healthy foods. With a background in education and a passion for food, he loves to show people how accessible it is to cook and eat well. In his free time he bakes, writes, travels, works in his vegetable garden, and cooks.

Ramp and Potato Soup

Memorial Day weekend is supposed to be the kick-off of summer. Sun. Gardening. Grilling. Relaxing at the lake. Yet the weather around here looks cool and rainy. So I might trade in my plans to…

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Sauteed Chard & Raw Beet Salad

I’m a big fan of salads that aren’t just plain old salads. Not that there’s anything wrong with those, of course. But salads don’t all have to be a big bowl of lettuce. Maybe you…

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Cooking with Herbs

Knowing how to effectively use fresh herbs is the easiest way to advance your cooking and transform a basic dish into multiple flavor variations. Here’s a run through of soft and woody herbs from Georgie Socratous…

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Pea Shoots

Have you tried pea shoots? How about sunflower? Shoots are the early growth of the plant at just a few days after sprouting. That’s why you’ll most likely find them out only around this time…

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Keys to a Great Salad

Considering that greens are everywhere these days, I thought this would be worth re-posting from last summer. Knowing the basis for a complete dinner salad is good to know. Hope it’s of use to you!

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The Roy G Biv Diet

I just came across this story on the Splendid Table. It’s about how the author, Amanda Theiroff, and her friend attempt to eat only a single (naturally) colored group of foods each day for a…

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Drink Your Greens

I have to admit, as much as I love cooking, at just about any time of day, sometimes I don’t do so well in the breakfast department. On mornings when I’m just trying to get…

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Bean, Green & Grain Salad

In case you haven’t heard, we’re running a special series at RAFFL called Real Farms, Real Food, Real Rutland. Funded by the USDA and Vermont Department of Agriculture, it is a combination of farm tours…

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May: Greens

Green is the color of life. While there are green foods available all summer, those in the spring are especially cherished. Foods like spinach, ramps, green onions, arugula and bok choy indicate the return of…

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Eating the Rainbow, Made Easy

I just came across this awesome graphic that really clearly indicates how and why eating a variety of colors is important to your diet. Why it’s awesome: The foods are organized by cooking time. The…

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