Skillet “Bread Gnocchi”
This is a weird recipe. I know it. So much so that for a long time I didn’t consider sharing it with you. What’s more, I’m pretty sure I got the idea from Rachael Ray. So half the world knows about it and the other …
Vegetarian
Burst Tomato Galette with Corn and Zucchini
I’m not a vegetarian. Far from it: one of my favorite things in the world is a thick, juicy cheeseburger. At one point in my life, I pretty much threw in my chips with the “a meal isn’t a meal without some kind of meat” …
Swiss Chard, Leek, and Ricotta Crostata
With this glorious time of mid-summer comes a serious case of chard fatigue. And kale fatigue. And leafy green fatigue. I have chard and kale in my garden and they grow so rapidly and so abundantly that I often can’t keep up. And there are …
Purslane Salad with Strawberries, Walnuts, and Feta
Purslane is a weed. Which is perfect, because I specialize in growing weed gardens. I grow them very well. I’m ok with tomatoes, kale turns out alright, but man, those weeds… they really thrive. Purslane is also, thankfully, very tasty. It’s small, tender leaves have …
Arugula and Three Cheese Pizza
For me, arugula is one of the unsung heroes of spring. It so often gets lumped in with “spring greens” but it’s so much more exciting than any of it’s lettuce-y brethren. And even though it may get overshadowed by the more illustrious spring produce …
Baked Eggplant Parmesan
I discovered this recipe last summer, when our CSA box was filled with more eggplant than we knew what to do with. After the first batch, I quickly made several more to stock up our freezer for the eggplantless winter months ahead. We gobbled through …
Spaghetti with Brussels Sprouts and Almonds
Pasta, like Mexican food, is another one of those things that doesn’t exactly get fair air-time on this blog. At least not in a reality-to-blog kind of way. I’d guess that we eat some kind of pasta for dinner at least once a week, especially …
Chiles Rellenos Casserole
Sometimes it’s ok to be lazy. Sometimes being lazy winds up being a huge mark in the “win” column. Because sometimes it means getting chiles rellenos where there otherwise would have been no chile rellenos. Anyway. Chiles rellenos are one of my all time favorite …
Brie, Mushroom, and Spinach Strata
Toasty French bread. Perfectly browned mushrooms sautéed with aromatic thyme and white wine. Fresh, tender baby spinach. Melting, oozing, pungent brie cheese. Dijon mustard swirled into a silky egg custard.
Lemon Ricotta Pancakes with Blueberry Sauce
We don’t often eat stuff like lemon ricotta pancakes for breakfast. Let me rephrase that. We never eat stuff like ricotta pancakes for breakfast. Every once in a while I’ll get up and mix up some run-of-the-mill pancakes or waffles, or cook up some hash …