Tag: salad

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Balancing Act

By Fran Hill

How many of you have been baking your hearts out? Have you made homemade caramels and fudge and pressed together popcorn balls? Do your friends and neighbors love the surprise platters of cookies that show up on their doorsteps? If so, you are ahead of me. I haven’t baked a single thing this holiday season. No flour, sugar or chocolate have been elevated in my kitchen.

I love cookies and candies and fudge. I crave sweets and dream of decadent desserts. However, honestly, I don’t really enjoy baking. At some point, I will give in and create some holiday confections. Don’t worry; there will eventually be some cookies. It isn’t Christmas without something from the oven.

In the meantime, I am focusing on balance in our meals. Winter has hit, and we are relying heavily on comfort food main dishes. I am rounding out the menus with vegetable sides that pack a punch of flavor and bring some freshness to the table. Winter Kale Salad with Goddess Tahini Dressing hits all of those qualifications.

Kale, red onions, apples and toasted pecans are massaged with a creamy and herb-packed tahini dressing. The salad is fresh and healthy and balances the multitude of cookies that I hope to be able to devour this holiday season.

Winter Kale Salad is a light reprieve from a holiday diet that is not short on sweets.

Winter Kale Salad with Goddess Tahini Dressing

(adapted from Milk Street)

1 1/4 cups fresh flat-leaf parsley

1/3 cup fresh cilantro

1/2 cup tahini

1/4 cup fresh lime juice

1/4 cup olive oil

2 teaspoon honey

1 clove garlic, chopped

1/3 cup water

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

2 bunches kale, stemmed and chopped

1/2 small red onion, sliced thinly

2 apples (Gala, Honeycrisp, Granny Smith, or your favorite), cored and chopped

1 cup pecans, toasted and chopped

In a blender combine parsley, cilantro, tahini, lime juice, oil, honey, garlic, water, salt and pepper. Blend until smooth.

In a large bowl, combine the kale and onions. Drizzle dressing over the salad. Massage lightly and toss to coat the greens. Let stand for about 15 minutes to allow acid in the dressing to tenderize the kale.

Add apples and toasted pecans to the salad; toss to coat with dressing and serve. (Serves 6)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Salad Bar Confessions

By Fran Hill

I think that I need to begin with an apology to those who know me in real life. I need to ask their forgiveness for what I am about to share. Many have heard my whines about area salad bars and their seas of white, mayo-based salads. It often seems that if it isn’t drenched in a mayo dressing, it won’t be allowed on a salad bar in South Dakota. I will concede that fresh produce can often be limited out here on the prairie, but even with the bounty of summer gardens, everything still seems to wear a coat of mayo.

So, please forgive me as I tell you to take beautiful, red (and yellow an even the new-to-me chocolate) cherry tomatoes and dress them with blend of mayo and Dijon. I have absolutely no remorse as I proclaim how wonderful this salad truly is. The dressing is tangy; the cherry tomatoes from my garden are just bursting with juicy sweetness; and adding red onion and parsley perfectly rounds out this amazing salad. The flavors are bright and clear and absolutely not my local salad bar’s mayo salad.

Tangy dressing and juicy garden produce makes Dressed Cherry Tomatoes anything but a run-of-the-mill salad.

Dressed Cherry Tomatoes

2 tablespoons mayonnaise

2 teaspoons red wine vinegar

1 teaspoon Dijon mustard

1 pint cherry tomatoes (This year, I have red, yellow and chocolate from my garden.)

1/4 cup finely chopped red onion

2 tablespoons chopped fresh parsley

salt and pepper, to taste

Whisk mayonnaise, vinegar and mustard together.

Halve tomatoes, or if very small, leave whole.

Add tomatoes, onions and parsley to dressing.

Toss well and season to taste. (Serves 4)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Sweet Anticipation

By Fran Hill

I am usually not one to wish away the days. I like to live in and appreciate the moments that we have, be it the snowiest winter or the hottest summer. Even the past few months with all the trials and struggles and frustrations have served a purpose. It is just up to us to recognize and accept what life has thrown at us and make the best of it.

With all that said, I DO still look forward to things. It is possible to enjoy today while anticipating and planning for the future. The very simple future that I am anticipating and planning for is melon season. I can’t wait for those ripe and juicy South Dakota Forestburg melons.

Nothing can beat the sweetness of a freshly sliced cantaloupe. The fragrance of a perfectly ripe muskmelon is intoxicating. If you think that honeydew has no flavor, you have never had one fresh from the garden. And, ice cold watermelon is the ultimate summer refresher. I truly can’t wait.

While all melons are perfect on their own, adding them to salads is an amazing way to elevate the usual leafy greens. The burst of crisp freshness of watermelon nestled in lettuces and drizzled with a simple citrus and honey dressing is absolutely delicious. Tossing cubes of salty feta into the salad adds interest for the taste buds with another flavor dimension.

I can’t wait for my first Forestburg melon, and I plan to make a fresh green salad with watermelon.

Juicy cubes of fresh, ripe watermelon add a new flavor dimension to a fresh green salad.

Fresh Green Salad with Watermelon

For the Dressing:

1/4 cup orange juice

1/2 cup lemon juice (freshly squeezed is best)

2 tablespoons finely diced red onion

1 tablespoon honey

1/2 cup olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

For the Salad:

6 cups mixed fresh green lettuces, washed and dried

2 cups seedless watermelon, cut into 1-inch cubes

1 cup feta cheese, cubed

1 cup blueberries

Combine all dressing ingredients in a small jar and shake well until emulsified. Taste and adjust seasonings, if necessary.

Arrange washed and dried fresh mixed greens in a bowl. Add watermelon, feta and blueberries. Drizzle with dressing and toss to coat. (Serves 4)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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New Times, New Potato Salad

By Fran Hill

The Fourth of July is just days away. The summer holiday looks a little different this year as our world changes and COVID-19 advances through our rural communities. While many of the usual celebratory events are happening (with and without changes), many more are canceled. Thankfully, food is never canceled. We all have to eat.

Potato salad is staple side for summer grilling, and over the years, I have made several variations. Sometimes, I have meticulously followed a new recipe (hello, bacon and artichokes); other times, I have just winged it with dollups of mayo and plenty of tangy yellow mustard mimicking my favorite deviled eggs.

Vinegar Marinated Potato Salad is a recipe that I discovered more than 20 years ago. At the time, the potatoes were peeled, and the pure white appearance of the salad was described as”an elegant addition to a bridal or baby shower menu.” Striving for a bit more color and texture in my salads, I have chosen to adapt the original recipe by using baby red potatoes, not peeling them, and subbing green onions for the usual white. The vinegar marinade lends the tartness that I come to expect in a good potato salad, even without mustard. Each spoonful is a delicious savory delight.

Vinegar Marinated Potato Salad may just be the side dish for a different world and Fourth of July holiday.

Vinegar provides the tartness in this new twist on a summertime side dish staple.

Vinegar Marinated Potato Salad

5 pounds baby red potatoes, halved or cubed

1 cup water

1 cup white wine vinegar

1⁄4 cup white sugar

1 bunch green onion, sliced

4-5 stalks celery, chopped

5 hard-boiled eggs, diced

salt and pepper

1 tablespoon celery seed

1 cup mayonnaise (can add more, to taste, if you desire a REALLY creamy salad)

In a large pot of salted water, boil potatoes until tender but still firm, about 15 minutes.

Drain and allow to cool.

Arrange cooked potatoes in a large bowl or dish.

In a saucepan combine water, vinegar and sugar.

Bring to a boil and cook for 1 minute.

Remove from heat and pour over potatoes.

Cover and chill potatoes and marinade for at least 12 hours.

Drain marinade from potatoes.

Add onions, celery, eggs, salt, pepper, celery seed and mayonnaise.

Mix well and serve chilled.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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A Salad with Heft

By Fran Hill

We all have that friend who loves food but doesn’t really care to cook. These friends are lovely people and have many strengths, but the kitchen just isn’t their realm. Occasionally, one may venture into domestication, and that is when things like Oreo Salad happen.

I would like it entered into the record that I have nothing against Oreo Salad. I have never prepared the concoction of pudding, whipped topping and cookies, nor have I ever eaten it. But, as a South Dakota native, I am very aware of this Midwestern version of a so-called salad (and its cousin, the Snicker Salad). I don’t think that any South Dakota salad bar, buffet or potluck would be complete without at least one bowl of creamy sweetness. If my friend made Oreo Salad for me, I would appreciate the thoughtfulness and effort and would savor every sugary bite.

However, when it came time to return the favor, I would add a little color to the meal. I like winter salads with heft. Roasted Broccoli and Lentil Salad includes a smoky tahini and red pepper dressing that is so good you may be tempted to drink it straight from the jar. Shredded carrots add crunch, parsley has freshness, pistachios lend slight sweetness and feta is bright and salty. While it may lack the pure indulgence of Oreo Salad and require a few more kitchen skills, Roasted Broccoli and Lentil Salad fortifies and fully pleases our palates.

The freshness and saltiness of Roasted Broccoli and Lentil Salad complements that South Dakota mainstay: Oreo Salad.

Roasted Broccoli and Lentil Salad

(adapted from Food52)

2 cups black lentils, rinsed and picked over

1 yellow onion, peeled and halved

2 bay leaves

2 heads broccoli, cut into bite-sized florets

kosher salt

olive oil

1 cup shredded carrots

1/2 cup fresh parsley, coarsely chopped

2 ounces feta, cut into small cubes (or crumbled)

1/3 cup pistachios, chopped

Tahini and Red Pepper Dressing

1 roasted red pepper, seeded (jarred or freshly roasted and peeled)

1 clove garlic

3 tablespoons tahini

3 tablespoons water

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon honey

1 teaspoon Spanish smoked paprika

1/4 teaspoon kosher salt

Add lentils, onion and bay leaves to a saucepan and cover with at least an inch of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain well and discard the onion and bay leaves.

Preheat the oven to 425 degrees F. Arrange broccoli florets on a baking sheet. Drizzle with olive oil and season with salt. Toss to thoroughly coat. Roast for 10 to 15 minutes, shaking the pan halfway through, until broccoli is charred, but still retains some texture.

To make the dressing, blend all the ingredients until smooth. (I do this in a mason jar with my wand blender to avoid excess dirty dishes, but a blender or food processor would also work well for the task.) Add more water, if needed to thin the dressing. Adjust seasonings to taste after blended.

To assemble the salad, toss the warm (drained) lentils and shredded carrots with the tahini dressing. Fold in the roasted broccoli, parsley and feta. Just before serving stir in pistachios. Serve warm or at room temperature. Leftovers will keep in an air-tight container in the refrigerator for up to three days. (Serves 4-6)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Guiltless Comfort

By Fran Hill

We are entering the season of creamy casseroles, cheesy pastas, rich, slow-cooked meats and everything that makes you want stretchy pants after dinner. As the temperature dips, we seek comfort in hearty meals.

However, dinner doesn’t have to put you into a food coma. There is something about the balance of something crisp and fresh on the plate that elevates a basic meal. I love the contrast of textures and the tangy, bright flavor of Apple Cider Salad alongside almost everything I am craving this fall.

Made up of simple, readily available ingredients, Apple Cider Salad is far more than just a “responsibility vegetable.” This salad is something that I want on my plate and find myself planning a meal around. It pairs well with everything from a baked egg dish for breakfast or brunch, to meatloaf to Tortellini with Corn and Bacon. I am even considering it for my Thanksgiving menu.

This season, I hope to reach for those stretchy pants simply because they are warm and cozy as I find balance with fresh and light Apple Cider Salad on my plate.

Apple Cider Salad provides flavors you love without the holiday calories.

Apple Cider Salad

2 heads torn romaine

1 large red apple, chopped

1 large green apple, chopped

1/2 cup crumbled Gorgonzola cheese

1/2 cup chopped walnuts, toasted

1/3 cup thinly sliced red onion

1/3 cup dried cranberries

Vinaigrette:

1/2 cup apple cider or juice

2 tablespoons cider vinegar

2 teaspoons honey

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons canola oil

In a salad bowl, combine the first eight ingredients.

In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. (Serves 6)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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A Helpful Smile

By Fran Hill

I do a lot of grocery shopping. My husband and I keep well-stocked pantries and freezers in our home, but there always seems to be that one item that a new (or even old) recipe requires that I don’t seem to have. Of course, when I hit the store, I seldom purchase just that one item. I am more comfortable roaming the aisles of a grocery store than I am shopping a mall. In fact, I can’t remember the last time I stepped foot in a mall.

I don’t limit my grocery shopping to local shops. Whether traveling for work or pleasure, I am always at the ready for a stop with collapsible coolers in my car. Heading to Chamberlain for the day? Got to stop at the grocery store that stocks those perfect Persian cucumbers from Happy Hydros in Pukwana. In a town with a HyVee? It’s a mandatory stop, as is County Fair in Mitchell. Even tiny small-town grocery stores intrigue me with their narrow, overflowing aisles and sometimes unique inventories.

During all of this grocery shopping, one seemingly odd thing often happens to me. I will be toodling down the aisles with my cart or swinging my basket (on days that I try to limit my purchases to just what is on the list), and someone will stop me. Strangers approach me and ask for help. I kid you not. More often than not, while I am filling my need for peanut butter or looking over lettuce for the freshest head, someone will ask me if I know where the hummus is located or if I know which aisle has hot sauce. Sometimes I get asked how I prepare my brussels sprouts, or if I think the store-baked bread is worth the purchase. Once I was asked to help find the raisins.

As a fairly solitary person, at first this was jarring. Do I look like a grocery store employee? Does my reflexive midwestern nice smile just make me seem approachable? Is it my overflowing cart that gives me away as a grocery store junkie that might have the knowledge they seek? What makes them ask me where to find the popcorn?

I don’t know why random people approach me in the grocery store, but to locate the farro for today’s salad recipe, you might need to seek your own source of information. I have found farro in various stores across the region in various aisles. Sometimes it is with the pasta; sometimes, with the beans and rice; sometimes, in a specialty aisle with other grains. There doesn’t seem to be a consistent location for a store that carries farro to stock it. You might need to ask. And if it is me that you stumble upon, I may not be the best help…but I will try. It seems to be my destiny when in a grocery store.


Farro and Asparagus Salad

(adapted from Food52)

Farro can be hard to hunt down in a grocery store, but the ancient grain makes a hearty salad when partnered with asparagus. Photo by Fran Hill.

This is a hearty salad best served at room temperature for optimum flavors. It works on its own as a complete meal, or compliments virtually any grilled protein to fill up your plate and your tummy.

1 pound asparagus (thin to average stalks are best suited to this recipe)
olive oil
1 cup pearled farro
kosher salt
1 tablespoon unsalted butter
1/2 teaspoon red pepper flakes
juice of one lemon
1/2 cup pistachios, chopped
1/3 cup feta cheese, crumbled

Cut the tips from the asparagus, and after trimming woody ends, slice the stalks into 1/4-inch coins.

In a heavy pot, heat about 2 teaspoons of olive oil. Add the farro and stir to coat the grains. Toast, stirring occasionally, until fragrant and slightly colored, about 3 minutes. Season generously with salt and add about 3 cups of water to the pot. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, until farro is al dente. Drain.

While the farro is cooking, heat about a tablespoon of olive oil with the butter and red pepper flakes in a skillet. Allow the pepper flakes to bloom and flavor the oil, then add the asparagus to sautÈ briefly. (You may need to do this in batches to achieve tender-crisp asparagus. If the pan is too crowded, the asparagus will steam instead of sautÈ.)

Add the drained farro to the asparagus. Dress with the lemon juice and a couple tablespoons of olive oil, tossing to coat.

Allow to cool about 10 minutes and then add pistachios and feta. Stir to combine. Serve warm or at room temperature. (Serves 4)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Tapped Out

By Fran Hill

Lately, I have been struggling with writing inspiration. My schtick of telling a little story with a tentative segue to a recipe just isn’t there. I don’t feel like I currently have any stories worth telling.

In desperation, I turned to social media. I polled my followers and asked if they would rather see a springtime brunch recipe or a salad recipe. Surely, if I focused on one recipe, SOMETHING would come to me to write about, right?

No luck.

I was asked for a salad recipe. So, here is a salad recipe. It is delicious. It is hearty. It keeps well and could fill lunches for several days. Your family will love it.

Kale tabbouleh salad is quick, easy and provides several lunches – a perfect combination when culinary inspiration doesn’t strike.

Sort of Kale Tabbouleh

(adapted from Food52)

up to 1/4 cup olive oil (I started with about 2 tablespoons and added more as needed)

2 onions, diced

1/4 cup pine nuts

1/4 cup raisins

1 teaspoon red pepper flakes

1 cup Israeli couscous

1 cup flat-leaf parsley

6 leaves curly kale, deribbed

2 cans chickpeas, drained and rinsed

1/2 teaspoon allspice

juice of 1 lemon

kosher salt

freshly ground black pepper

In a heavy pan, heat olive oil (I started with about 2 tablespoons) over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until onions start to soften. Reduce heat to very lowest setting. Stir in pine nuts, raisins and red pepper flakes. Simmer, stirring occasionally (and adding additional oil, if needed), until the onions caramelize and raisins somewhat begin to dissolve and form a jammy texture. (NOTE: this will take about 30 minutes, and possibly longer, on low heat to create the proper consistency.)

While the onions are simmering, heat about a teaspoon of olive oil in a saucepan. Add couscous. Toast, stirring occasionally, and allow the pasta to brown a bit. Add roughly 1 1/2 to 2 cups of water to the pan, season with salt, and cook, covered, until the couscous is tender and the water is absorbed.

Stir the onion mixture into the couscous and refrigerate to cool while greens are prepped.

Finely chop parsley and kale. In a large bowl, drizzle with olive oil, season with salt and pepper, and toss with your hands to massage the oil on the kale.

Add couscous to the greens. Stir in chickpeas, allspice and lemon juice. Season again with salt and pepper, to taste. Serve with additional lemon wedges, if desired. (Serves 4)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Sushi at Home

By Fran Hill

If you know me at all, you know that I love sushi. A lot. South Dakotans are lucky that sushi dining options have expanded in recent years. No longer relegated to the extreme eastern or western more densely populated areas of the state, small, family-run sushi restaurants are popping up in medium-sized towns in central South Dakota, as well. It is easier than ever to get a sushi fix with just a short road trip.

When a road trip doesn’t fit my schedule, I have a plan that fits my land-locked kitchen: a Cucumber Roll Salad. Fresh fish in my prairie home is more likely to be bass or walleye, not sushi grade tuna or salmon. Thankfully, even a small town grocery carries the imitation crab that my favorite Sioux Falls sushi stop uses in their Special Cucumber Roll.

I love the tang of the vinegared dressing in combination with crisp cucumbers, sweet imitation crab, crunchy carrots and creamy avocado. A sprinkle of sesame seeds provides just a hint of nuttiness.

While the word sushi actually refers to vinegar-seasoned rice and not the fish, this salad (and its Special Cucumber Roll inspiration) does not contain rice. Of course, if you want to make a heartier salad, the ingredients could be served over a bed of chilled sushi rice. That would be a delicious way to roll, as well. (Pun intended.)

Cucumber Roll Salad

(inspired by the Special Cucumber Roll at Sushi Masa in Sioux Falls)

Cucumber Roll Salad is a perfect sushi fix when you can’t get to your favorite restaurant.

For the Dressing:

3 tablespoons rice vinegar

2 tablespoons water

1 tablespoon sugar

1/4 teaspoon kosher salt

For the Salad:

1 English cucumber

1 medium carrot

1 cup flake imitation crab meat

1 sheet nori

1/2 medium avocado

sesame seeds

Whisk all dressing ingredients together in a salad bowl.

Thinly slice the cucumber into about 1/8-inch slices (or thinner). (I use a mandoline slicer for uniform slices. Watch your fingers.) Grate or shred the carrot into long thin strips. (Some spiralizers can make this easier. I don’t use one, though.) Flake the imitation crabmeat into manageable chunks. Cut nori into 1/8-inch by 1- to 2-inch strips. (Use kitchen shears or scissors for this step.) Peel, pit, and slice the avocado.

Toss all vegetables, imitation crab and nori with the dressing.

Sprinkle salad with sesame seeds. (Serves 2.)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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A Simple Fix

By Fran Hill

Like each and every one of you, my life runs in a million different directions. I have multiple commitments and many demands on my time and attention. It seems that this is just the way things are these days. Life is busy.

Also, like each and every one of you, we need to eat. Every day. Multiple times per day. I would like to say that I am organized and have a meal plan for each week and foolproof methods to get meals on the table. I don’t.

Anyway, last Sunday morning, I was feeling pretty good about myself as I pulled ground beef from the freezer to grill burgers later that evening and noticed a package of brats with a faulty vacuum seal. Not wanting those seasoned sausages to suffer freezer burn and go to waste, I also plucked them out with the plan to serve brats on Monday night after a full day of subbing at school. Winner. Winner. I was not just one meal ahead in the plan, but two. Life was good.

The frozen packages rested on the counter as I prepped Sunday brunch. Then, not wanting the faulty brat package to leak as it defrosted, I sealed it in a zip-top bag and popped them into the fridge. Or so I thought.

Monday evening, I turned on the grill, prepped fresh green beans for steaming (thank you, farmers market!) and, at Hubs’ request, began frying a pan of onions and sliced potatoes. I moved to the fridge to retrieve the brats, and they weren’t there. Admittedly, my fridge is a mess right now. I have bags and containers and bowls of various fresh vegetables (’tis the season) overflowing every shelf and drawer. I started pulling that mess out item by item. No brats. Where could they be? My searching became more frantic.

Then, it dawned on me. I opened the freezer, and there, nestled between a baguette and the ice cream, was the package of brats. In my Sunday morning hustle, I had repackaged the frozen brats and popped them back into the freezer instead of the fridge. As it turns out, brats will not defrost in the subzero environment of a freezer. Who knew?

So here is my professional advice for defrosting brats: put them in the refrigerator. If you do follow this ingenious tip, maybe you want a side dish to serve with them. My green beans and fried potatoes would have been excellent, but in these last days of summer, a pasta salad loaded with vegetables may be even better. I usually serve this Simple Pasta Salad with roasted chicken, but it literally goes with anything and even stands alone if your brats somehow end up back in the freezer.

When supper plans go awry, pasta salad saves the day.

Simple Pasta Salad

1/2 cup olive oil

1/2 cup fresh lemon juice

1 clove garlic, minced

1 teaspoon honey

salt and pepper, to taste

1 pound pasta

1 small cucumber, sliced

1 pint cherry tomatoes, halved

3 cups fresh spinach, chopped

1/4 cup red onion, sliced into rings

1/2 cup black olives, sliced

1/4 cup artichoke hearts, chopped

1 cup mozzarella cheese, cubed

8 ounces hard salami, sliced into ribbons

2-4 tablespoons grated parmesan

Combine the olive oil, lemon juice, minced garlic, honey, salt and pepper in a bowl and whisk to create dressing. Alternatively, add all ingredients in a small mason jar and shake to combine. Set aside for flavors to meld.

Bring a large pot of salted water to a boil and cook pasta according to package directions. Rinse under cool water.

Meanwhile, prep all the remaining ingredients in a large bowl. Add drained and cooled pasta. Toss with dressing and parmesan. Refrigerate salad for at least 2 hours before serving.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.