lisa, Author at Edible Blue Ridge

May 30

Spring Miso Soup

By lisa Recipes No Comments

Loaded with local spring vegetables and crispy tofu, this miso soup is a delightful main dish. Check out our Vegetarian Spring Rolls recipe for the perfect appetizer to pair it...

Apr 08

Stuffed Cabbage Rolls (Halupki)

By lisa Recipes No Comments

My in-laws are both from Pittsburgh, both with grandparents that immigrated from Slovakia. They grew up eating halupki, or stuffed cabbage rolls, often weekly. My father-in-law learned this recipe by...

Mar 29

BEACON

By lisa edible stories, Local, Virginia No Comments

Charlottesville’s Food Incubator helps build bright futures WORDS | Jennifer Waldera New Hill Development Corporation, founded by Yolunda Harrell, began with a small team of change-makers dedicated to being a...

Mar 26

Rhubarb Snacking Cake

By lisa Recipes No Comments

This recipe is filed under “Snacking Cakes” in my recipe binder. To me, a snacking cake is an easy, 1-pan cake (typically unfrosted) that can be whisked together, by hand...

Feb 28

Our Farm

By lisa edible stories, Local, Virginia No Comments

Project GROWS summer camp connects kids to kale, farming and community WORDS | Lisa Archer PHOTOS | Jeremy Starn Whose farm is this? OUR farm! That’s the rallying...

Feb 06

Spring Chicken Quarters with Grilled Artichoke Salad

By lisa Recipes No Comments

Spring Chicken Quarters with Grilled Artichoke Salad and Herbed Lemon Wine Sauce Recipe by Matthew Tolbert, The Serendipity Chef, Pulaski Jump to Recipe Ingredients For the Chicken: 2 chicken leg...

Feb 03

Maple Glazed Red Cabbage with Turnips & Sausage

By lisa Recipes No Comments

This one-pot meal can be thrown together on a busy weeknight, is full of local goodness and easily reheated the next day. Recipe by Lisa Archer, Roanoke Jump to Recipe...

Jan 16

The Mushroom Connection

By lisa edible stories, Local, Virginia No Comments

An Interview with Mushroom Farmer Ben Harder on the Relationship of Trees and Mushrooms WORDS & PHOTOS | Daniel James We are what we eat, and one thing we eat...

Jan 06

Rabbits the Peonies of the Meat World

By lisa edible stories, Local, Virginia No Comments

WORDS | SB Rawz Illustration | Susanna Byrd As is so often the case with food I love, I am both sad and delighted that there are a rapidly-dwindling number...

Jan 06

Sautéed Mushrooms with Herbs

By lisa Recipes No Comments

This versatile dish can stand alone as a fortifying side or you can serve it spooned over creamy grits, atop grilled steak or folded into pasta or a soft scramble...

lisa

Spring Miso Soup

Stuffed Cabbage Rolls (Halupki)

BEACON

Rhubarb Snacking Cake

Our Farm

Spring Chicken Quarters with Grilled Artichoke Salad

Maple Glazed Red Cabbage with Turnips & Sausage

The Mushroom Connection

Rabbits the Peonies of the Meat World

Sautéed Mushrooms with Herbs

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