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Braised Kale with Sweet Potatoes and Corn
Without question this goes against the grain of eating seasonally and if it weren’t so good you would reconsider it. In defense of this dish it is also that strange time of year where the...
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Glazed Carrots with Lettuce
I am not sure when my fascination with carrots began but it wasn’t as a kid. I really don’t think I thought much about carrots until I started growing them in my garden. I think the fact that a good …...
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Mexican Street Fair Corn
Nothing new, been done countless ways and yet if you get, grow or steal perfect sweet corn and make this dish you will continually come back to it again, and again, and again throughout the summer....
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Oven Roasted Plum Tomatoes in Olive Oil
I make these tomatoes often, mostly at the end of garden season, and have done so ever since I opened the cover of the French Laundry cookbook and found Chef Thomas Keller’s recipe. You can use a...
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Fried Green Tomatoes
More often then not, actually to many times to count, I have seen fried green tomatoes served one way, sliced, Cajun spiced and dredged almost always in cornmeal. Then last year Amy and I went to The...
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Okra and Sweet Corn Purloo
It is the time of year, at least for me, where I have remnants–odds and ends–coming from the garden. A few rebellious plants refusing to be defeated by a light frost are still putting forth small...
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Spinach and Feta Pie
Most people, it seems, remember the first time they ate spinach pie. Chances are you were at an ethnic restaurant, maybe on your first food adventure to a Greek establishment, feeling continental and...
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Rösti with Gravlax and Caperberries
This makes for a great brunch or a good starter for an elegant dinner. The key to success here is to get the inside done without burning the crust. Patience in other words. SERVES 4 1 1/4 pound russet...
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Dexas Turbo Fan Salad Spinner-Dryers
I had an email arrive in my box a couple of weeks back from a company by the name of Dexas. I have never done a sponsored post but in this case I decided to. I don’t know why, maybe … Continue reading →
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Wild Rice and Barley Pilaf
This is so good for you you won’t even know it taste really delicious. Seriously good eats and a great side dish for roast birds of any kind and I’ll even throw salmon onto that list. Yes, I know it …...
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Peas and Rice with Crispy Shallots
I never feel like people like to cook rice unless of course they are from a country or region where it is a staple. I will say it took me a while to get the hang of it. Even after … Continue reading →
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Farro and Roasted Garlic Pilaf
The term farro can be very confusing. If you look it up you will see no one really wants to pin the tail on the donkey, and as such, all the authors of the articles seem to want to avoid … Continue...
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White Wheat Berry Salad with Fresh Beans
If you have ever had fresh raw fava beans then you know the wonderful tender pop, the tender chew and the juicy flavor. It goes wonderfully here with the green beans and the dressing. Wheat berries are...
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Stems and Seeds
Hippy food has long been a bastion of vegetarian eats for many reasons. Some political, some personal but in all honesty mostly because it is cheap and often utilizes every last morsel sharing some of...
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Braised Red Cabbage
If planted midsummer red cabbage will mature just about the time of the first frost. As long as it is harvested before the first hard freeze it will last in storage until about the beginning of the...
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Scrub Those Veggies
Don’t think because the package says it was washed three times that you don’t have too. I make one assumption when it comes to vegetables. I assume a herd of cows walked through the veggie patch right...
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Celery Root and Potato Gratin
For some it might have been potato or green bean, but for me my gratin affinity began at an early age with macaroni and cheese. You know, the good old-fashioned kind with real cheddar and whole milk...
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Celery Root and Potato Gratin
For some it might have been potato or green bean, but for me my gratin affinity began at an early age with macaroni and cheese. You know, the good old-fashioned kind with real cheddar and whole milk...
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Scrapple
Sort of a cross between mush and sausage scrapple has been called many things, including “everything but the squeal.” In other words it gets a bad rap. If you look at the ingredients list below you...
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Everyday Potatoes
This time of year potatoes are a shot glass full of sunshine, they are the break-up song I can’t stop listening to, they are my noodle, my rice, and my comfort. They are soothing in the way a pacifier...
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