Moroccan Rainbows
A satisfying meal for a rainy summer evening, these Moroccan meatballs, called kofta, are paired with a vegetable-packed tabbouleh-style bulgur pilaf and a nutty yogurt sauce.
Category Archives: Veggies and Salads
Potential Energy
I’ve gone to the farmer’s market this summer more regularly than the past several years combined (it helps that my son is now old enough to come along on the hour-plus round-trip walk, and his…
Spinach Balls
A crowd-pleaser from my childhood: baked balls of stuffing mixed with onion, spinach and melty cheese.
Eggplant Encounters
Garlicky baby eggplants steamed and stir-fried with intense Chinese flavors for a meal that increased my confidence in my ability to eat eggplant.
In a Pickle
Chard stems and okra pickled in vinegar are my contributions for this week's Preserve the Bounty challenge.
Anglo-Indian Leftovers
Leftover milk-braised chicken and rice makes an easy transition to chicken biryani, accompanied by a sauté of onions and baby okra. This is a pretty fussy-friendly main dish, though the side of okra might give…
Taking the Cure
Home-cured salmon isn't nearly as scary or complicated as I thought it would be! We loved this gravlax with scrambled eggs, in corn soup with okra croutons, and straight off the board.
Every Part of the Buffalo
An experiment in using every part of a pile of tomatoes: tomato paste and lacto-fermented ketchup from the pulp, tomato powder from the skins, and seeds harvested for next year's garden.
Check That One Off the List
Barbecue beef sandwiches with my homemade sauce and sandwich rolls, and coleslaw with a dressing made from homemade mayonnaise and yogurt---self-sufficiency can be a beautiful thing.
Kale Slaw
Spins on two Italian-American chicken classics---slow-braised cacciatore and breaded chicken parm---with a side of raw kale slaw with apples and sunflower seeds in a sweet, tangy dressing.
Compounding Assets
In the second week of the Preserve the Bounty Challenge, we preserved fruits and vegetables in fat and oil. My approach was three flavorful compound butters: basil, peach-praline, and tomato-garlic.
Dilly Dally
My first batch of cucumber pickles, lacto-fermented with fresh garlic and dill.
Peach Butter Barbecue Chicken
Peach butter is transformed into a sweet and tangy barbecue sauce for slathering on roasted chicken. I rounded out this Southern-inspired meal with braised collard greens and super-cheesy potatoes.
Vegetable Alchemy
My very first attempt to lacto-ferment cabbage into sauerkraut, as part of the Preserve the Bounty challenge.
One Potato, Two Potato
Sweet potato hash two ways, with two meals: Orange-fleshed with ancho, honey, and sweet corn for a Mexican-inspired meal; and white-fleshed with 5-spice and rice wine vinegar, served with Hawaiian pork.
Storing and (Hopefully) Growing Basil
Some ways to store fresh basil from the summer bounty for short-term and long-term use, and this year's effort to grow basil from a cutting.
Dueling Skillets
Chicken breasts with a creamy almond sauce and an accompanying hash of potatoes, morel mushrooms, and fresh fava beans.
Thai Stuffed Zucchinis
A twist on the standard stuffed zucchini, this dish takes flavor inspiration from a Thai stir-fry of pork and basil, topped off with a fried egg.
Almond Addiction
Addictively sweet and spicy gingered almonds add crunch to silky-smooth honey-almond ice cream, and make a fantastic topping for salads to boot.
Peas and Carrots
Your standard peas and carrots are transformed into basil-scented pillowy pea gnocchi garnished with crispy shoestring carrots.