Spanish Sweet Potato Tortilla with Salsa Verde 3 medium sweet potatoes, peeled, halved lengthwise, and sliced as thinly as possible (a mandoline will do the best job) salt & pepper to taste 1 1/4 c. olive oil 1 small onion, Read on!
Homemade Apple-Pecan Granola
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!
Basic Polenta
4 cups water 1 teaspoon salt 1 cup polenta In a heavy saucepan bring water and salt to a boil and gradually whisk in polenta in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), Read on!
Roasted Chicken & Green Beans with Kalamata Vinaigrette & Pure LuckFeta
Roasted Chicken & Green Beans with Kalamata Vinaigrette & Pure Luck Feta 1 pound green beans, stem ends snapped off 1 shallot, sliced into thin half-moons 1 whole roasted chicken breast, chopped 1/3 c pitted kalamata olives 1 clove garlic, Read on!
Paneer & Tomato Curry
This morning, I helped my fourth grader memorize the preamble to The Constitution, and I guess it proves what a nerd I am that reading that document and really listening to it makes me a little teary. The phrase that Read on!
Roasted Squash & Farro Salad with Feta
When I was in high school, there was a class called “Home Ec.” This might seem charming and antiquated, but wait til you hear the rest of it. Home Ec was just for girls. There was another class, a class Read on!
Oven Roasted Ratatouille
Oven Roasted Ratatouille 1 medium eggplant, cut into 2″ chunks 1 small handful cherry tomatoes 2-3 small sweet or med-hot peppers, cut into 1″ pieces 6 cloves garlic, unpeeled olive oil salt & pepper 6 sprigs thyme Preheat oven to Read on!
Rosemary Pear Crostada
Ingredients Crust: 1 c. flour 2 T sugar 1 stick ice-cold butter, cut into small pieces 2 T ice water Filling: 4-6 med-small pears, peeled and cut into 1 1/2″ chunks 1/2 c. sugar 2 T flour 2 T rosemary Read on!
Open-Face Egg Salad Sandwiches
4 large eggs, hard-boiled, peeled 1/4 cup chopped red onion 5 tablespoons mayonnaise 1 tablespoon Dijon mustard 2 teaspoons chopped fresh thyme 1/2 cup alfalfa sprouts or radish sprouts 2 large slices multi-grain bread, toasted Place eggs in large bowl; Read on!