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
“Without garlic I simply would not care to live.”
Louis Diat, Chef & Author
Winter isn’t quite over yet. We woke up to snow this morning with flocked trees and white roofs and lawns—everything quite beautiful (and yet only the day after discovering that my allium and a few daffodil bulbs are showing green shoots). With such weather, soup is on my mind Continue reading Winter Lentil Soup with Roasted Tomatoes & Garlic
The Spice of Life
Aah, the wonderful flavors and smells of Indian spices all come together in Paneer Curry with Tomatoes, Kale and Peas, with its delicious balance of spices and veggies and colors and textures. Continue reading Paneer Curry w/ Tomatoes, Kale & Peas
Mama Said There’d Be Days Like ThisYou know the kind of days I’m referring to when you want something quick and comforting and you want it now. That was how I felt the other night. It was already past our dinner time and I was hungry Continue reading Quick Black Bean, Tomato & Corn Soup
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
A Curious New VegetableFriends of ours grow the most beautiful spaghetti squash and even better, they share their abundance with us, along with their hard-neck garlic, raspberries and rhubarb Continue reading Spaghetti Squash w/ Sautéed Vegetables, Kalamata Olives & Feta Cheese
