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 …
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 …
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 …
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 …
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.
Hi. My name is Christina, and I’m a Mexican food addict. But it’s ok, because I’ve created my own little family of fellow Mexican food addicts. I’ve been known to put Chihuahua cheese on pretty much anything and there is always Mexican chorizo in my …
My poor husband. I don’t say this lightly, because I truly enjoy reminding him what a lucky man he is… most of the time. But when it comes to this, I admit it’s not easy being my significant other. See… he’s not allowed to “not …
I hate to complain. I really do. I know I’m probably starting to sound like a broken record, because I probably went into a thing about pumpkin-flavored stuff last year, but really. Can we stop oohing and ahhing over pumpkin spice lattes? I get …
This post will be a quick one. Because this is a quick salad. The kind you throw together to bring to a BBQ or you make on a Sunday night for a week of lunches. It’s easy. It’s tasty. It has wheat berries in it.
This recipe comes with a pretty serious warning: once you start making your own pizza dough and keeping it handy in the freezer… you will not. stop. making. pizza. For a long time, I thought pizza was one of those things best left to the …