Many think of ‘putting up’ as canning and preserving, but some of us overly worked folks, the weekend becomes a time to ‘put up’ just for the next week. Sunday cooking is one of my favorite past times. In winter, I’m making soups and stews. During these late summer days when the kitchen temps are […]
This is a lovely sauté’ combination, perfect served with basmati rice or vermicelli pasta. Nice additions to the recipes can include bacon or pancetta or Italian Sausage. This is peak season deliciousness any way you sauté it. Asian Green Sauté 3 ea. Garlic cloves, thinly sliced 3-4 cups Asian greens (Pok Choy & Tot Soi […]
Our family is a house divided: Tawse family adores a sweet winter squash and the Davis’ insist upon savory seasoning. Here are both using the same technique but different ingredients: Baked Winter Squash (works for any variety including Carnivale, Acorn, and Delicata) Heat oven to 400 degrees. Halve the squash lengthwise, remove all seeds and […]
This slaw will keep tastes of summer lighting your kitchen all winter long. It can be a vegetarian entrée all by itself or paired with grilled chicken or shrimp. INGREDIENTS 6 cups cabbage, cut into ¼-inch ‘slaw’ pieces 3/4-cup Japanese turnips, sliced into thin rounds 1-cup carrots, julienned cut 1-cup Marconi or other sweet peppers, […]
My sister Bonnie from Chicago is in town with her family. She is a skillful, caring and fun cook. Here’s her riff on a popular recipe using English Peas. INGREDIENTS: Shelled English Peas Layer of whipped ricotta or whipped sheep’s cheese or goat cheese chevre’ Chiffonade of Mint One lemon, halved Thinly-sliced Red Onion or […]
You can substitute all manner of vegetables. While Sugar Snaps are yummy, you can use Baby Carrots instead. Try beets, cucumbers, green beans, and roasted summer squash as the season cycles. INGREDIENTS (serves 2 – 4) ½-lb. Baby carrots – tops trimmed, sugar snap peas – trimmed, beets, peeled, cucumber, sliced, green beans, trimmed, summer squash, […]
Garlicky Green Beans are often thought of as pickled and made by that nice Aunt Ida. This recipe never makes it into a jar as the full flavors and textures are just fine coming from a saute pan. INGREDIENTS: TBD Fresh garlic, minced at the quantity that suits your fancy – we use 3 to 5 […]
INGREDIENTS: 1 bunch of kale Salt to taste (about 1/2 teaspoon) Juice of 1 lemon 3 tablespoons of olive oil 1 large sweet apple or 2 ribs of celery 1 medium sized beet 1/4 cup toasted sunflower seeds 4 oz soft tofu DIRECTIONS: Remove the stems from the kale and slice into thin ribbons. Rub the […]
INGREDIENTS: 4 ears of Fresh sweet corn, shucked and kernels cut off the cob ¼ cup of Corn or olive oil + drizzle of olive oil 1 TBSP of Butter 2 each Cloves, fresh garlic, minced 3 each Roma or Early Girl Tomatoes To taste Sea salt and fresh ground black pepper 1 bunch of Fresh Epazote or Cilantro (both easy […]
This is comfort food, pure and simple. Feel free to substitute broccoli for cauliflower. I always find myself craving this as soon as I feel the first crisp in the air. Don’t be too strict on the quantities of ingredients. You like it cheesy – add more Parmesan. You like it creamy – add more […]
