taste the rainbow. but first—add a bit of curried pignoli oil
Tag: vegetarian
Artichoke Stuffed Artichokes
Dress up your artichokes with artichoke hearts and a bit of zip for a delicious treat
Kohlrabi Crunch Salad
We have a lot of kohlrabi in our garden this spring. I am trying to remember to replant each time I pull one from its…
Farro Crostata
As spring arrives so does my realization that i have been tucking into thick suppers of roasts and shanks, for months. With the promise of…
Roasted Beet Soup
I love borscht. Really i do. Especially on chilly nights when stick to your ribs is a necessity. Sometimes, however, I like my beet soup…
Sweet Potato and Swiss Chard Tart
I was able to pick up swiss chard, for a song, at this week’s market. Now, creating meals around this favorite green, has been my…
Zucchini-Chevre Spoon Bread
A few days back; Mike, fresh from visiting our long neglected garden presented me with an enormous zucchini. Confession I sorta only grow zucchini for…
Chard & Ricotta Pie
When we are up at the cabin, I don’t always have a full larder. I do however, have a garden and a few cheats in…
Eggplant Involtini
With the sun low and a slight breeze cooling the warm air, summer evenings are ripe for a picnic. We like to hitch the dogs,…
Creme Fraiche
No story. No fancy words. Just a simple plea. make.your.own. and use.it.liberally. Creme Fraiche 3 cups heavy cream–room temperature 6 Tbs plain greek yogurt–room temperature…