Halloumi & Tomato Salad with Garlic Herb Oil Incredibly versatile with a pleasant bit of tang halloumi cheese is the perfect grilling cheese and pairs deliciously with fresh summer produce. This simple salad will be on repeat in your kitchen Read on!
Sunday Meatballs We talk a lot about Sundays here at the Farmhouse. Not the ice cream kind, but the stock-the-kitchen kind. We’re so grateful that each week has this little coda tacked on to the end–a spacious day, with time Read on!
Roasted Ratatouille Panzanella There are certain recipes that are the little black dress of the kitchen. Timeless, elegant, simple – perfect for every occasion. We rely on them in much the same way we’d shimmy into that dress, looking Read on!
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!
Eating is a moral act. Eating is a political act. Eating can be an act of delicious rebellion, joyful defiance in the face of corporatism and greed. For this holiday celebrating our freedom, let us not forget to celebrate our Read on!
1 Tbs. flavorless vegetable oil or coconut oil 1 small red onion, diced 2 cloves garlic, minced 1″ piece fresh ginger, peeled and sliced 1 small hot pepper, minced 1 stalk lemongrass, outer layers peeled away, tender inside near Read on!
I am un-American. At least that is what people tell me when they discover that we don’t have a television. “Do you mean you don’t have cable?” they will sometimes ask, hopefully, thinking we might be a little pitiful, but Read on!
Whose world is this? Every day, we leave the house, wondering if we’re still dreaming. Mornings are cool and afternoons decidedly bearable in the shade. In the evenings, we wander the neighborhood as shadows lengthen and fireflies come out. Every Read on!
I was going to make panzanella, and I wanted plump, voluptuous, vine-ripe tomatoes, warm from the sun, with winey juices and the sweet-tart flavors that only good soil, careful tending and hours of sunlight can create. Unfortunately, in the summer Read on!