I love beets, whether in a salad or simply roasted or in the classic combination of beets with orange and red onion.
Today I’m riffing on the flavors of the … Read More
March can be a cruel month in the Chicago area. There is the potential for balmy days with zephyr’s teasing promise of summer, or it can be cold and raw, … Read More
Sometimes simple is best.
Fresh asparagus, tangy blue cheese, ripe tomatoes, your best olive oil and some sea salt combine for one of the simplest recipes yet.
This … Read More
This salad takes advantage of winter storage vegetables and escarole – a cold tolerant green. The slightly bitter greens contrast with the sweet earthy roasted vegetables, and both are enlivened … Read More
This colorful, crunchy, and unique salad contains no lettuce, and is primarily made of root vegetables. A mandolin is use to slice the beets and radishes very thin, and a … Read More
This is the time for winter storage vegetables to shine – and what better way than showcase them than to prepare them simply and deliciously.
Normally when one thinks … Read More
Not just for pies and soup, pumpkin is an excellent addition to savory dishes.
Sweet corn straight off the cob, pan roasted and combined with tomatoes, peppers, lime, and salt combine to bring the flavors of chips and salsa in an awesome summer salad.
Super simple two ingredient recipe for making Paneer- (unaged fresh cottage / farmers cheese).
Gastronomic Gardener 2010-2022