Crisp fall days call for crisp fall salads. Here's an easy carrot and cabbage slaw with a bit of kick from jalapeño. A food processor will make quick work of shredding cabbage and carrot and will save you from scraping your fingers. I use the slicing blade for the cabbage rather than the grating blade [...]
It’s pink lemonade of the most delicious kind. Of course, with an organic melon you have seeds to remove, but that’s a small price to pay for a delicious and refreshing drink. Ingredients A small watermelon, cut into chunks (seeds removed) Juice of 4 lemons (seeds removed) 2 c. of water ¼ c. of [...]
When the dark days of winter descend I’ll look at this picture and taste summer again. A slice of toasted sourdough A smear of avocado Radish sprouts Diced purple onion Heirloom tomato slices A drizzle of olive oil Salt and pepper Boom: summer in a bite
Turn any mangel and carrot skeptics in your house into fans with mangel and carrot fries. Ingredients: Mangels Carrots Chunky sea salt Olive oil Fresh thyme Guidelines Preheat the oven to 450 Line a baking sheet with parchment paper Wash or peel mangels and carrots and cut into thin batons Put them on the baking [...]
Cook all your green and yellow beans, even if you have more than you need. The next day, enjoy the leftovers in a salad with fresh tomato, purple onion, red pepper, and whatever other leftover vegetables you might have handy. Toss them with a splash of balsamic vinegar and olive oil and a sprinkle [...]
Juicy chicken thighs are a go-to for weeknight dinners. This recipe is based on food writer, Mark Bittman's, recipe. An easy way to grate ginger is to freeze the ginger knob and use a fine grater. The skin of the ginger detaches and the frozen ginger is easy to work with. You can broil the [...]
Who needs meat when you’ve got mushrooms? On toast or on a burger bun, rich, earthy mushrooms can easily take the place of meat, or provide a vegetarian option at your next barbecue. Ingredients 2 cups of a variety of mushrooms, cleaned and torn. Tough stems can be put aside and frozen until you’re [...]
OK. So not a classic ratatouille--there is no eggplant or zucchini in this rendition, but ratatouille-ish, in that the veg (in this case yellow beans and onions) cook in a stewy broth of olive oil and tomato, as it breaks down. We cook this on the grill outside in summer, to keep the house cool. [...]
Tomato, goat cheese, and basil on salted sourdough focaccia Summertime is all about tomatoes. This is quite possibly the most delicious thing to eat for breakfast, lunch, and dinner. Ingredients: A ripe (but firm) tomato Olive oil Sourdough or other good bread (I used sourdough focaccia from Bread and Roses Bakery) Salt and [...]
Grilled chicken breasts with sweet potato wedges and kale, onion, and peppers: 100% grilled, 100% Bryson Farms A perfect heat wave dinner—the kitchen stays cool while everything is cooked outside on the grill. Lebanese Chicken breasts (inspired from Epicurious) Ingredients 4 Chicken breasts (boneless and skinless) 4 Garlic cloves 1 tsp salt ½ fresh lemon [...]
