Happy Earth Week.

Be kind to our planet:  @sproutsinthehood

Venison for a Holiday Meal

Although I did not make venison for this Easter/Passover Dinner, I did think it would be a great idea to prepare elk or venison for this special occasion.  I shot this photograph for Terra Restaurant in Santa Fe, New Mexico, at the Four Seasons Resort.

Venison with Berries

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Dried Sage and Red Shiso Microgreens

The image on the right is dried sage with a small glass filled with sage tea.  On the left, is baby red shiso from Koppertcress,  an online store which carries a wide variety of unique microgreens and sprouts.

I liked the juxtaposition of the dried flora next to some newly sprouted greens:
A reminder that spring flowers are around the corner.

Korean Miso Broth with Steamed Winter Vegetables

Miso Broth and Vegetables Photographed in Bowl by Corby Hall

This is a very easy recipe that combines colorful vegetables which simmer together in a miso broth.  I
prefer a Korean miso, but the a Japanese white miso works too.  The finely designed soup dish, by Cory Hall, adds to the beauty and sensation of the dish.

Recipe:
In a large saucepan over medium heat, combine water, garlic, anchovy paste, scallions,and Korean miso. Bring to a boil and let boil 3 minutes. Stir in carrot, zucchini, peas, snow peas mushrooms, jalapeños, and delicate squash then let simmer for 25 minutes.  Stir in tofu and  simmer for until squash is tender.  Add a pinch of salt and pepper to taste.