The Persnickety Palate » spinach

Springing

| March 13, 2012

brusselsprouts031212

We have had some absolutely gorgeous weather in the last few days, enough to really feel spring in the air! My dad and I finally got out to the community garden yesterday afternoon to check on the few plants we decided to try overwintering, and here are the (rather surprising, to me at least) results: […]

Garden Update, September 2011

| October 2, 2011

bokchoi_sprouts100111

An update regarding our backyard garden plots for the month of September 2011: beans, root veggies, and fall crops.

Let Me Count the Ways

| August 13, 2011

zuke_brownies

Pasta embedded with zucchini, creamy zucchini-spinach soup, and even zucchini brownies—yet more ways to eat up that prolific pile of squash.

The Verge of Vacation

| July 8, 2011

french_dressing

Homemade French dressing, pickled shallots, and cauliflower frittata on the verge of vacation.

Lemon Curd Halibut

| June 18, 2011

lemon_curd

Honey-sweetened lemon curd is not only perfect for topping crumpets and filling galettes, but also as a sweet-savory glaze for fish.

Cold Medicine

| January 30, 2011

chxcoconut_soup

Chicken soup with a Thai twist, rich with coconut milk and aromatic with curry and lemon—a not-so-common cure for the common cold!

Spinach Balls

| August 31, 2010

A crowd-pleaser from my childhood: baked balls of stuffing mixed with onion, spinach and melty cheese.

Huffing and Puffing

| September 28, 2009

volsauvent_dough

The September 2009 Daring Bakers challenge featured homemade puff pastry baked up into little cups called vols-au-vent. I filled mine with scrambled eggs, sauteed spinach and mornay sauce, in a breakfast-for-dinner riff.

Pasta Pom and Popovers

| July 2, 2009

This whole meal is composed of just a few pantry staples—the pasta’s pomodoro sauce is made with canned tomatoes, ricotta cheese and dried basil, and the popovers just use flour, eggs, milk, and Parmesan cheese.

Crusty

| May 1, 2009

Halibut steaks are crusted with shredded potato and pan-roasted, then served with an unusual warm salad of red cabbage, spinach, pancetta, and nuts.

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