I simply adore potatoes. Mashed, roasted, smashed, boiled, grilled, fried, baked – you name it, I won’t turn it away. As I write this post, I recall something I read from Mark Bittman about potatoes. . .it may have been one of his blog posts a while back, maybe referencing content in his How to…
Vegetable
Braised Turnips with Fresh Sage
You might recall my recent post about challenges relating to using up the turnips I’ve been getting in my weekly farm share. . . Sure, turnips are great Winter vegetables, and they’re so good for you, but I must admit that I’m about ready for Spring veggies! The Turnip Hash Browns I made were yummy, and…
Radish Crostini
When it comes to comfort food the ones I reach for are those that perform well in small bowls and are eaten with a spoon – you know, things like home made soup, creamy polenta, ice cream, oatmeal, buttered noodles, mac & cheese, chili, etc. Holding a little bowl of something creamy, soft or warm…
Garden Fresh Ratatouille
According to Merriam-Webster, ratatouille is “a seasoned stew made of eggplant, tomatoes, green peppers, squash, and sometimes meat.” It’s French, believed to have originated in Provence, where peasants made it regularly. The word itself is actually a combination of ratouiller (to disturb, shake) and tatouiller (to stir) and my former French teacher at Cardinal Spellman High…
Colorful Tomato Tartines
When you see the word ‘tartine’ (pronounced tar-teen) on a menu do you assume it’s something fancy because it’s French? Well, today we’re going to put that assumption to bed, because a tartine is basically an open-faced sandwich on a toasted piece of bread with something tasty on it. That’s it. But talk about possibilities!…
Zesty Kohlrabi Slaw
Kohlrabi (pronounced ‘kole-rah-bee’) is definitely an unusual-looking vegetable. It’s one that, when you see it at the farmer’s market or supermarket, you just sort of stroll by because it looks a little too ‘complicated’ to consider trying in your kitchen. I rest my case: And that’s just how I’ve always reacted to it whenever I’ve…
Turnip Hash Browns
To be honest, when it comes to turnip, it took me a long time to become a ‘fan’. When I was a kid, one of my mother’s must-haves on the holiday table was mashed turnips and carrots. She said it was her favorite part of the meal and insisted they be the white-topped variety, known…
Mizuna, New Potatoes and Lemon Vinaigrette
If you’ve ever bought a bag of mixed baby greens, you’ve likely had some young Mizuna in there and didn’t even know it. Or, you may have walked right by a bunch of Mizuna at the farmer’s market and never considered what to do with it. Well, today’s your lucky day, because you’ll now know…
Komatsuna with Creamy Polenta
If you consider bitter things, you might think of foods that are possibly poisonous, or remedies that make you feel better because they force you to expel items you shouldn’t have ingested in the first place. Bitter flavors are definitely welcome in a cocktail like a Manhattan, an Old Fashioned or a Rob Roy, but…
Summer Squash Gratin
If you ever had a garden up north, you know that late summer is when all your summer (tender skinned) squash comes into its own and you have so much that you don’t know what to do with it! When I was a kid, my mom made delicious squash bread, fritters, hash, cakes and quiches,…
Spicy Roasted Acorn Squash
Now that winter squashes are in season, I’m a happy girl. I can’t get enough Butternut, Acorn, Hubbard and Kabocha 🙂 But this post is about one particular squash. . .Acorn. You know, that adorable dark green squash with the unique shape that resembles an acorn? Like many winter squashes, it’s packed with stuff like…
Roasted Okra
If you’ve been following me for a while, you know that I am definitely not from the South. . . Still, I’m fascinated by Southern cooking traditions that include delicious dishes like collard greens, BBQ, corn bread, brisket, creamed corn and fried chicken. With one exception: Okra. Okra is something I haven’t been able to convince…