Winter Cauliflower and Barley Salad with Ginger-Sesame Vinaigrette We love new beginnings and fresh starts. After a month or two of feasting and festing, there’s a deep joy in paying attention to the everyday routines that keep us healthy, happy, Read on!
Without a Recipe: Cauliflower Hearty, satisfying, versatile, and healthy-cauliflower is one of our favorites. Enjoy it steamed, sautéed, fried, roasted, or raw. Cauliflower makes a great foundation for a “sheet pan supper.” Cut into florets and toss with olive oil. Read on!
Skillet Cauliflower Mac & Cheese I just love the surprise of the bushel. It never fails to inspire me to cook more creatively and this week was no exception. Can you believe the color of this cheddar cauliflower, grown by Read on!
I have a confession to make . . . my kitchen is filled with processed food. Pancake mix, frozen waffles, canned chicken broth, prepared breadcrumbs, canned tomatoes, frozen vegetables, and all manner of little jars and bags of “flavor enhancers.” Read on!
1 large head cauliflower olive il salt & pepper 1 1/2 tablespoons fresh lemon juice 1/2 teaspoon Dijon mustard 1/4 cup olive oil 1 1/2 tablespoons small capers in brine, drained 2 tablespoons chopped fresh flat-leaf parsley Preheat oven Read on!
Everyone eats. But not everybody cooks. The other night, I trudged out into the gray drizzle to buy a bottle of wine and some paprika. I parked my car in Dante’s seventh level of hell, rode up two escalators, pushed Read on!
Twine, butterflies, quill pens, little worms, wheels, snails shells, little ears, angel hair, twins, radiators, cocks’ combs, shoestrings, little tongues, wood knots, little sparrows, rifles, and priest-stranglers. An accounting of the goods and customers in a post-apocalyptic rag and bone Read on!
Stir-Fry with Pork, Eggplant, and Greens At some point in the week, we’ll find ourselves rooting around the refrigerator, realizing we’ve already eaten our way through half the ingredients we were supposed to save for our *epic* meal plan (curse those late night munchies!). Read on!
Fresh Vegetables Artichokes Keep artichokes refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Steam and serve with browned butter and vinaigrette for dipping. Arugula Keep arugula refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits Read on!