A Tabouli Salad GardenWe grow a tabouli salad garden. Our small square-foot garden contains 4 early ripening tomato plants, 6 curly parsley, 2 flat-leaf parsley, about a hundred scallions and 4 large pots of spearmint. Some years we have success with cucumbers Continue reading Tabouli Salad w/ Quinoa, Avocado & Feta
Summer’s First PestoArugula grows so beautifully in our tiny garden. During the cooler spring weather it grows into a compact, deep green plant with many long leaves. As soon as the warm weather hits Continue reading Arugula Pesto
To Market, To Market to Buy Some Fresh GreensGreens were certainly the stars at yesterday’s farmers’ market—everything from mustard greens to arugula, green garlic to lettuce, spinach to kale. I came home with a most beautiful Continue reading Raw Kale Cabbage Jicama Salad
“Olive oil … asparagus … if your mother wasn’t so fancy,
we could shop at the gas station like normal people.”
Homer Simpson
Last week I wrote that while I turned my attention to gardening, my postings would only be once a week . . . unless I couldn’t help myself. Continue reading Asparagus, Leek & Spinach Frittata
“Polenta? Oh, you mean Italian grits.”
A number of years ago I came upon a recipe for a most luscious and creamy polenta. That recipe was the real deal—calling for a high water to polenta ratio and taking about an hour to cook.This polenta was far removed Continue reading Baked Polenta w/ Corn, Goat Cheese & Roasted Broccoli Pesto—Part 2 in a Series
To make poignant; to give zest, flavor or interest to;
to set off; to vary and render attractive.
A great definition of sauce from BrainyQuote.com—and a most fitting description of pesto. But it’s still winter and my garden basil is a distant memory and a future dream. What is in abundance Continue reading Roasted Broccoli Pesto–Part 1 in a Series
“A Red Cabbage Dish with Apples.” That was Auntie Esther’s response to my question asking her what special dish she would like me to prepare. I had just finished three months learning the fundamentals of French cooking at London’s Cordon Bleu School Continue reading Braised Purple Cabbage and Apples
