cauliflower and roasted garbanzo “rice + peas”
Would you cross a moat for a meager handful of chives? I kind of did that a couple times this week. There’s only one green and edible thing out back right now and even though some heavy rain made for a solid foot of water between me and the goods (and even though there was a fridge full of totally passable fare), I had to have those little emerald green blades. They were certain proof that the world was at work once again, all despite the lump of icy grey grit-snow in the shadiest part of the yard, just uglying it all up. So I’ve been throwing the wellies on and going out to the spot under the old apple tree to get my spring-y fill.
dukkah spiced yogurt dip
I recently contributed this dukkah recipe to Food 52’s Small Batch series. When they first suggested it, I had to look up how to (authentically) make it. It turns out — there’s no one way. The word dukkah literally means “to pound” and it generally consists of hazelnuts, sesame seeds and a few whole dried spices. To me, this was the perfect opportunity to use up the nuts and spices I had just cleaned out of my pantry shelves. (Specifically, the ones that didn’t fit when I transferred them from little bags to little jars).
Farm Stand Vegetable Skewers with Rosemary-Dijon Vinaigrette Recipe
nutritional information Serves 6 Nothing showcases the flavor of fresh-picked summer vegetables better than a great homemade marinade featuring lemon and fresh rosemary and a quick sear on the grill. Rosemary-Dijon Vinaigrette 4 Tbs. sherry vinegar 4 Tbs. Dijon mustard 2 small shallots, minced (3 Tbs.) 2 Tbs. lemon juice 1 Tbs. grated lemon zest ⅔ cup olive oil 2 Tbs. chopped fresh rosemary Vegetable Skewers 6 small red potatoes, quartered 24 sugar snap peas 24 white or cremini mushrooms, stems removed 1 red bell pepper, cut into 1-inch pieces 1 red onion, cut into 1-inch pieces 1 medium yellow squash, cut into 12 rounds 1 medium zucchini, cut into 12 rounds ¾ cup Rosemary-Dijon Vinaigrette
blackberry & lemon zest crostini
Now that it’s nearly summer, I’ve been making more and more things with less and less ingredients. Lately, I’ve been in love with this juicy little blackberry bite – it’s simple, sweet & bright, with an unexpected savory note from the thyme leaves. These would be beautiful (not to mention ridiculously easy to assemble) for any last minute cocktail party.
avocado tartare with roasted beets, basil + dukkah
The last week or so has been a sent-from-the-universe-and-thank-goodness reminder that everyone’s fighting a tough battle if you listen or look hard enough–or even if you just listen and look on a basic level of human awareness. I’ve been pulling back on the online life a bit as a call to action/but also possibly just as a natural reaction to it all. Ever try that? Just kind of having a passive involvement in the goings on of the internet, or not even offering recognition to an actual, separate “online life” as it were? Maybe you already have a hunch, but it’s been good. A mindful retreat to the physical world makes for a reinforced sense of warmth and closeness ’round here.
Silverdollar Socca Recipe
Happy Monday all. I thought I'd give you a glimpse of what things look like on this end right now. We did a shop update yesterday morning. Meaning, there has been a scramble behind the scenes - box building, pre-wrapping, description writing, shooting photos.
Salad Rolls Recipe :
Directions Place rice noodles in a large pot of boiling water, stir. Add shrimp. Cook until noodles are al dente and shrimp is just cooked, about 1 1/2 to 2 minutes.
Vegetarian Butternut Squash Pizza
nutritional information Serves 6 Yoga teacher and food blogger (theyogickitchen.blogspot.com) Candice Garrett came up with this recipe thanks to an abundance of butternut squash. “My family and I tried them in a host of recipes; the all-around favorite turned out to be pizza,” Garrett reports.
garlic naan, garlic naan on stove top and oven, garlic naan recipe
garlic naan recipe on stove top and oven with step by step photos – made the garlic naan some days back. this recipe of garlic naan on stove top was requested by my dear reader suhani. the garlic naan was so good. it is exactly the way a naan should be. not at all chewy & hard the way we get in restaurants. the garlic naan is light, soft and the garlic enhances the flavor so much. along with garlic i added some celery too. instead of celery you can use coriander leaves. garlic and celery both blended well in this naan and made it an aromatic and strongly flavored naan and we enjoyed the garlic naan with some amritsari chole. other naan recipes on the blog are whole wheat naan, naan recipe with yeast, naan without yeast and whole wheat butter naan recipe. lets start step by step garlic naan recipe:
charred corn crepes
For the last three summers, I have had “fresh corn crepes” on my cooking wish list. I was mesmerized by the idea of mixing roughly chopped kernels of the ridiculously sweet bi-color corn we get around here with eggs, milk, some melted butter and salt and cooking them thin and lacy in a pan. What I didn’t have was a clue of what I’d do with them, you know, besides just eating them. Whenever I thought about them, I fell down a culinary philosophical rabbit hole — Why not just put corn on a plain crepe?
Avocado Coconut Oil Tartine Recipe
One of the reasons I prefer open-faced tartine sandwiches to other styles, is the bread ratio. While I love good bread, and wholeheartedly embrace the idea of it alongside all manner of slices and slathers, two thick slabs isn't typically what I crave. Tina and I were in the kitchen on Friday prepping a few salads for this little guy's fifth(!)
