Parsley Farro Salad – Variation on a Theme of TabouliWith an abundance of vibrant green and nutrient-rich flat leaf and curly parsley still growing in our garden, I wanted to try something new. Leafing through Ottolenghi and Tamimi’s Jerusalem, I found my answer. Their Parsley & Barley Salad, a fall variation on tabouli, called for lots of parsley. Continue reading Parsley Farro Salad w/ Red Pepper, Cashews & Feta
Such incredible abundance and variety of beautiful produce this time of year. Colorful, filled to overflowing displays at farmers’ markets with late summer’s bounty. All the right stuff for a superb Greek Salad: ripe, sweet and juicy tomatoes, cool, crisp cucumbers and full-flavored herbs. Continue reading Greek Salad — Fresh, Vibrant, Easy
Colorful Potatoes All Dressed Up with Mustard Vinaigrette & Fresh HerbsTasty and tender red, white & blue fingerling potatoes tossed with garden herbs and a flavorful Mustard Vinaigrette. A color-appropriate and standout potato salad for picnics and barbecues this 4th of July and all through the year. Continue reading Potato Salad for July 4th & Beyond
Adding crunchy vegetables and fresh herbs makes a tossed green salad as fresh and vibrant as spring itself. Prepare your own dressing for a fresher, lighter and healthier salad. Continue reading Tossed Green Salad Recipe & Video
Garden BountifulWhat to do? You’ve got a veritable zucchini factory growing in your garden or perhaps a CSA box with an over-abundance of summer squash, and you’re rather tired of the same old, same old. Savory Zucchini Pancakes made with lots of fresh and fragrant herbs Continue reading Savory Zucchini Pancakes w/ Garden Herbs
One Lucky DucklingA mallard duck made her nest just under my office window aside our delphiniums. She sat patiently for a month. We only saw her move to adjust her position. Each day I would stop and look Continue reading Jade Salad w/ Broccoli, Snow Peas, Sugar Snaps & Sobas
A Pan for Almost EverythingGreat pots and pans make cooking so much more enjoyable. For a number of months I had been admiring a certain All Clad simmer/sauté pan—the perfect size, 12 inches, with high (5 ¾ inch) sides and a lid Continue reading Long-Cooked Green Bean, Tomato & Chickpea Stew
