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.
Tag Archives: farmer’s market
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.
Peas and Carrots
Your standard peas and carrots are transformed into basil-scented pillowy pea gnocchi garnished with crispy shoestring carrots.
Tidbits
Some notes on miscellaneous recipes from recent weeks: cherry-frangipane tart, arugula and garlic scape pestos, whole wheat hearth bread, tuna melts, and a twist on spaghetti and meatballs.
Breakfast (Radishes) for Dinner
Using all parts of the radish: Raw for snacking, greens for soup, and even shredded into focaccia bread. Also a white bean-Caesar flatbread with prosciutto and arugula.
Strawberry-Coconut Pucks
A disappointing attempt at strawberry-coconut muffins, through no fault of the jammy roasted berries.
Leaving the House of Orange
A democratic, if not Protestant, quinoa pilaf incorporates purple carrots, turnip, leftover chicken, and fresh arugula, with a garnish of crispy kale chips.
Second Fiddle
A tasty, quick chicken fricassee takes a back seat to a raw kale salad with white bean Caesar dressing and croutons made from fried bread dough.
Better Than a Restaurant?
A discussion of the state of food in Salem, simply baked Copper River salmon topped with sauteed mushrooms, and a luscious potato-turnip gratin.
Clandestine
A quick summer pasta dish that can be served hot, cold or room temperature, tossed with peas, zucchini shreds, and a homemade pesto of fennel fronds and mint. A great way to use up those…
Meet Betty
A homey, adaptable dessert made with trashy white bread, fresh fruit and panko breadcrumbs, in fun individual portions. This version uses Oregon strawberries, and garnishes of whipped cream and strawberry-balsamic syrup.
Mess o’ Greens
Don't toss those greens! An introduction to the care and feeding of turnip greens, as well as a basic recipe for braising them with onion and bacon grease.
Criss Cross
A celebration of spring in a pretty latticework package: classic strawberry-rhubarb pie.
Purple Pinto Eater
A delicious stewy Italian soup made from homemade pasta and the elusive fresh shelling beans, in this case purple-tinged rattlesnake beans.
Packaged with Care
A summery recipe for zucchini-wrapped halibut with dill and a white wine-butter sauce.
Paul’s Party, Part 1: Bits and Bobs
An overview of some of the food I prepared for a friend's going-away party: Spreads with fresh bread, roasted chickpeas, fried zucchini roll-ups, and watermelonade.
I’m Melting (and Garlic Scape Orecchiette)
While totally making over a room in our house, I tried my hand at making some intense garlic scape pesto, served over pasta with sauteed fava beans.
Chicken and Wild Mushroom Pasta
Every time Jeremy comes with me to the farmer’s market, we go home with bags of wild mushrooms from a stand called Rainforest Mushrooms. Usually we get the variety pack, which includes small bags of…
Bacon and Egg Salad
French and American variations on sturdy green salads with bacon and eggs, each with a very different flavor profile.