Archive for the ‘Recipes’ Category

Marinated Potato Salad

July 23rd, 2013 2 Comments

  Potato salad you can take to a picnic and not worry about the mayo.   I recently made this for an outdoor meal with 340 people.  It held up well and tasted even better after it rested for a few hours.  Because of the rainy spring and late plantings there weren’t many local potatoes ready yet so I added zucchini to bulk it up to the 14 gallons that I needed to make.  We’re just beginning the season where


Preserved Lemons (and Kumquats)

July 16th, 2013 No Comments

    YELLOW! With the summer sun blazing every day, it seems like the season of yellow.   Preserved lemons, a.k.a. lemon pickles, are known as a North African condiment but they appear in dishes all over the region. The entire lemon is preserved in a bed of salt and lemon juice to keep it usable for many months and the result is a distinct lemon flavor that adds a surprising sparkle… yet is also kind of mellow.  I’ve often


Dairy Free Lasagna with Cannelini

July 5th, 2013 1 Comment

. The idea is not to just find ways to substitute dairy, but to have a dish be whole and delicious on its own.  To make good food.   The role of ricotta in lasagna is to give some creaminess, some protein, and a mild flavor that will take on the surrounding strong flavors of the sauce.  Here we replace the ricotta with a puree of cannelini beans, leeks and nutritional yeast.  The goal is a fluffy, creamy, salty blend


Lime Butter

July 3rd, 2013 2 Comments

    There is no end to the mixture of seasonings and herbs that can be mixed with an oil to infuse it.  Flavored butters are no exception.  Herbs, citrus, garlic, paprika, cinnamon, nutmeg, spices….all of these are tasty in a whipped butter.   I have found the Pure Lime Oil by Boyajian to be an incredible product that I use both in desserts and in savory dishes.  I have the 5 ounce bottle that I’ll be using for years,


Cajun Tofu

June 18th, 2013 1 Comment

  I used to cook with tofu like I might cook a fish.  Tofu is somewhat bland and fleshy but with a delicate texture…so I started using it as a blank slate for other flavors.  This concoction became a Deli sandwich, served with a Lemon Caper Aioli, tomatoes and lettuce.   . Let the tofu sit for a few minutes to let the liquids soak in, then sprinkle with the spices.   .. . I like my tofu crispy or chewy,


Turkey Pinole Soup

June 11th, 2013 No Comments

  Last fall we bought an extra turkey —we love turkey and can’t figure out why we don’t eat it all year round.  This week we cooked it because it’s been so cold and rainy that the idea of a warm oven and turkey aromas sounded cozy and appealing.  The day after turkey-roasting came the stock-making ritual, and we awoke to another rainy chilly day so I was doubly glad to have a that flame and good smell in the


Rhubarb Chutney

June 4th, 2013 2 Comments

  Mmm..more things to make with the rhubarb that is popping up all over. You can make almost anything into a chutney.  Chutneys are either raw or cooked, but since this one includes rhubarb it will definitely be cooked! . . . . . Last week’s post had lots of words, this week has very few! .  .   I made a version of this for a small wedding years ago, serving it alongside slices roasted pork loin.   Rhubarb


Watercress Pepita Pesto

May 21st, 2013 No Comments

  Green green green—after numerous May snowfalls, finally Spring has erupted into GREEN around here!  And with it I want to eat more green.  I found watercress in a store recently and it seemed like the perfect addition to a Spring dinner.   Watercress grows in our local streams and in the past I have picked it from ones that I think (and hope) are clean (no ‘hot’ manure, no field runoff).  Commercial greens are usually grown hydroponically in alkaline


Mini Spinach Frittatas

May 14th, 2013 No Comments

  These little buddies are great for parties (graduation season is approaching…) or you could make them as larger patties and serve them for supper.  They’re even good as leftovers and road food.  Because they have a medium-mild flavor I often serve them with a garlic aioli or a Middle Eastern lemon-garlic dip.  Vehicles for big flavor! . . . As spinach cooks it releases an enormous amount of water.  The spinach needs to be as dry as possible so


Orange Quinoa Salad with Chicken

May 7th, 2013 1 Comment

  My sister made this dish for our sister’s weekend and we devoured it—she said that even her finicky teenage boys love it.  The chicken makes it a meal but I’ve also made it without the chicken and it was scrumptious.  When my sister started her new job she found in her office a pile of recipes that someone left behind so we have no idea where the recipe originated, we’re just grateful for this little gem that was in

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