Garlic Scapes Are HereExuberantly curlicued garlic scapes debuted just a couple of days ago at our first Saturday farmers’ market of the season. These first picked and thinner scapes are both more tender and milder than the mature scapes still to come. Buy scapes when you find them Continue reading Garlic Scape Pesto w/ Parsley, Walnuts & Pecorino
Cauliflower Couscous Salad – Who Knew?Earlier this year during my “everything-cauliflower spree” I read about cauliflower couscous. Make cauliflower into couscous? Though intriguing, I couldn’t imagine what it would be like. Then last Thursday Continue reading Cauliflower “Couscous” Salad à la Eric Ripert
Salsa Verde – Another Classic Italian Green SauceLots and lots of Italian flat leaf parsley, lots of fresh basil and a good amount of fresh mint swirled together with capers, homemade mustard, white wine vinegar and your best olive oil. Easily made in 10-15 minutes, Continue reading Salsa Verde w/ Roasted Asparagus & Kalamata Olives
June’s Healthy Cooking Class – Summertime & the Living is Easy“You don’t have to cook fancy or complicated masterpieces—
just good food from fresh ingredients.” Julia Child
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Continue reading Healthy Cooking Class – Celebrating Summer’s Abundance
Stir-Frying Baby Bok Choy & Shiitake MushroomsIt was a tasty but mushy stir-fry on a recent dark and stormy night that became the proverbial straw. I had forgotten most everything I once knew about stir-frying. Fortunately an email invitation had recently arrived from friend and fellow cooking teacher Linda Huang Continue reading Baby Bok Choy w/ Shiitake Mushrooms
