All posts by Wendy Matthews

BABY BEET SALAD WITH APPLES, CANDIED WALNUTS, AND BALSAMIC REDUCTION

Excerpted from Crossroads by Tal Ronnen, with Scot Jones. (Artisan Books). Copyright (c) 2015. Photographs by Lisa Romerein. BABY BEET SALAD When buying beets, choose the younger, smaller ones—large, mature beets can have a bitter, almost dirty taste, whereas baby beets have a sweet, more concentrated flavor (you can even eat them raw). For this … Read More BABY BEET SALAD WITH APPLES, CANDIED WALNUTS, AND BALSAMIC REDUCTION

“Love and understanding, love and understanding,” I repeat over and over again in my head. I’m preparing myself to practice what I preach this Thanksgiving. Here are my five tried and true tips for a happy and harmonious Thanksgiving, no matter who you share the table with (a.k.a. Five Steps To Keep You From Crawling … Read More

Relationships can be complicated, and animal relationships are no different. Evaluating compatibility among our animal friends is not as easy as one might think. Personality, activity level, and special needs are all taken into consideration — and even when it seems like a match on paper, only time will tell and you need to have … Read More

SHAVED BRUSSELS SPROUTS WITH ZA’ATAR, LEMON, AND PINE NUTS

Excerpted from Crossroads by Tal Ronnen with Scot Jones. (Artisan Books). Copyright © 2015. Photographs by Lisa Romerein. With only a handful of ingredients, this unusual salad couldn’t be easier. People often cook Brussels sprouts until they are a mushy, bitter mess. When shaved raw, these badass cabbage buds are an entirely different beast. Delicate … Read More SHAVED BRUSSELS SPROUTS WITH ZA’ATAR, LEMON, AND PINE NUTS

ROASTED BABY PARSNIPS WITH SHERRY-MAPLE GLAZE AND CHANTERELLES

Excerpted from Crossroads by Tal Ronnen with Scot Jones. (Artisan Books). Copyright © 2015. Photographs by Lisa Romerein. Baby parsnips are so tender that you don’t even need to peel them (And if you did, there wouldn’t be much vegetable left!). Parsnips have a sharp flavor reminiscent of parsley’s and become incredibly sweet when roasted. … Read More ROASTED BABY PARSNIPS WITH SHERRY-MAPLE GLAZE AND CHANTERELLES

BALSAMIC-ROASTED MUSHROOMS WITH SHALLOTS AND TOASTED MARCONA ALMONDS

Excerpted from Crossroads by Tal Ronnen with Scot Jones (Artisan Books). Copyright © 2015. Photographs by Lisa Romerein. Roasted mushrooms alone can be satisfying, but adding a balsamic reduction and fresh herbs makes them special. Full of earthy flavor and umami, the mushrooms soak up the rich flavor of the vinegar, which becomes even more … Read More BALSAMIC-ROASTED MUSHROOMS WITH SHALLOTS AND TOASTED MARCONA ALMONDS

October 2 is World Farm Animals Day (though around here, that’s every day)! To celebrate, The Daily Squeal crew demonstrates five actions you can take today to help farm animals. 1. Give some love to a rescued animal If you can tour a sanctuary in person, be sure to plan a visit and give out … Read More

Lots of you have been asking about mini horse Lil’ Bron, and we are excited to give an update! You may remember that we presented our spectacular rescued mini horse back in February. He had just been rescued from a woman who claimed to be an animal rescuer= and said she was adopting Lil’ Bron … Read More

Do you have a friend that always has your back? If you’re Levi and Avery goats, not only do you have a friend that always has your back but occasionally they’ll even stand on it. Meeting as motherless babies, Avery and Levi became fast friends and now are family. Over the last year they have … Read More