Fried Flowers
Stuffed and fried pumpkin blossoms make the perfect garnish for a hearty meal of pork chops over couscous with a sauce of roasted tomatoes and Brussels sprout leaves.
Category Archives: Veggies and Salads
Two Bits
Shave and a haircut... This simple pasta highlights finely shaved Brussels sprouts with the addition of nuts, brown butter and Parmesan cheese, and is a great way to ease picky eaters into a fearsome vegetable.
Winner Winner Chicken Dinner
Chicken legs oven-braised with lentils and radicchio---and the leftovers make a fantastic lentil salad for lunch!
Outlandish
Our neighbor Marcia was kind enough to gift me with some Asian pears from her tree. These unusual autumn fruits taste like pears but maintain a crunch more like an apple, and while they ripened…
I ♥ Chanterelles
In honor of LiveSTRONG Day 2010, I prepared a yellow menu full of hearts: luscious golden chanterelle soup and spiraled pesto rolls using daikon greens and flaxseed.
Anchor
Balsamic-roasted radicchio is the anchor for this dish: its tender-crispy texture and tangy-bitter flavor with hints of rosemary and garlic elevate a Parmesan-crusted fillet of rockfish on a bed of silky black-eyed pea puree.
A Bowlful of Sunshine
A bowlful of sunshine is always welcome on an autumn afternoon, and this golden tomato soup with filling barley and fresh shelling beans fits the bill.
Playing in the Kitchen
In honor of the inaugural Kitchen Play Progressive Party, I cooked up the main course recipe of Manzo alla Panna, a beef roast studded with Parmesan cheese, serving it up with braised kohlrabi greens and…
Romeo and Veronique
Almond-crusted salmon with two options for saucing: a veronique sauce with green grapes and cream, or a Moroccan tomato coulis scented with cinnamon and honey.
Pomegranate Salmon and Turkish Pilaf
A Pacific Northwest meal inspired by the flavors of Greece and Turkey: Salmon marinated in pomegranate molasses, honey and garlic, served over a bulgur pilaf studded with purple hull peas, radish greens and golden cherry…
Doubting Moussaka
A loving rendition of the classic Greek casserole, moussaka, served with a light cabbage-carrot salad called lahanosalata.
In the Wet
Hitting the farmer's market in the rain, and a stir-fry of ground pork, green beans, and peppery radishes.
Beet Greens Crostata
A savory crostata of ricotta and Parmesan cheeses, sauteed beet greens and leeks, and a rustic, flaky crust.
A Fusion Fricassee
Fricassurry? Curricassee? Whatever you want to call this curried chicken fricassee with tender apples and salt-roasted fingerling potatoes, it makes a delicious autumn meal. Amazing where some collard greens can take you!
Purple Peas and Purple Potatoes
Purple potatoes are a colorful take on starch; plus, rockfish fillets braised quickly in a rich sauce of tomato, silky leeks, and creamy hull peas.
Purple Hull Peas
My introduction to purple hull peas, braised with bacon and onions for a Southern-style side, and steeped into purple-tinged jelly.
Tuna Corks and Apple Tourtes
Tuna corks with shredded carrot salad, and a svelte apple tart for dessert---a French-style dinner perfect for the transition to fall.
Outshone Again
A short discussion of farmer's market meat options and how it led to a meal of braised oxtail ragu, homemade gnocchi, and more importantly, some sublime roasted dragon beans.
No-Labor Day
All sorts of homemade fixings to pair up with hamburgers, from fries to coleslaw to onion rings, and even microwave potato chips!
Squirreling Away for Winter
The final week of the Preserve the Bounty challenge, focusing on dried foods such as corn, herbs, and zucchini. Also included is an overall list of the fruits of my labor this summer.