After three months of no kitchen and way too much take out food, I was finally able to make what my body has been craving. Warm Buckwheat and kale tossed with oven roasted root vegetables.
When you’re overrun with produce – here’s a cool refreshing salad that’ won’t heat up your kitchen and tastes of summer! Tomatoes, cucumbers and sweet peppers combine for the tastes of that cold Spanish soup, without the spoon.
A riff on traditional Shakshuka with eggs poached in a rich tomato sauce bolstered by with seasonal vegetables typically found in Ratatouille.
When the garden is in full swing, this simple salad takes advantage of the season. Smokey fire roasted eggplant and bright fresh vegetables combine in my take of a Turkish classic.
The old adage, “If it grows together it goes together” was never more true in this early spring combination of Ramps and Fiddlehead ferns.
An elegant yet simple dish, this torte is a vegetarian delight.
Funny how the weather is. Last year at this time it was in the low 80’s. This week, in the 20’s and 30’s. The garden is still drab and frozen, … Read More
Last week we used butternut squash in those savory hand pies. This week a trip to the cellar yielded a spaghetti squash, it’s scarred golden skin concealing noodle-like strands that … Read More
I’m a little envious of families that have rich food traditions linked to their culture. It seems my Italian, Polish, German, Mexican, and Indians friends grew up with fantastic foods … Read More