I’m always on the lookout for yummy vegetable sides that add interest (but also aren’t too fussy). Where most veggies taste very, very yummy just tossed with olive oil, seasoned to perfection with salt and pepper, and roasted in a hot oven, sometimes it is nice to have something a little different, especially for special occasions. So when it was my husband’s birthday recently, I tried out this recipe from The Silver Palate Cookbook.
Read MoreI have to thank my sister-in-law for finding this recipe. She was hosting for a family birthday and had a bunch of asparagus that wasn’t going to stretch far enough for everyone. The original recipe was only potatoes and asparagus, but she threw in some salad greens and now we are forever grateful. My husband grows organic greens for a living, so salad is an everyday thing. But we can get into a rut of the same old, same old. This was a welcome variation, and so dang delicious! Even the pickiest salad eaters enjoyed it. (The blended onion is sort of a revelation to me, and I want to play with it more.)
Read MoreWhen I first heard of hamburger buddy, I was skeptical. The name doesn’t sell it very well, calling to mind boxes of prepackaged, minimal assembly required meals. Convenient, sure, but not something I usually go for at the store. Though the recipe doesn’t explicitly say so, I’m positive this is supposed to be the homemade version of Hamburger Helper.
Read MoreI love frittatas. They seem fancy, even though they are easy to whip together, taking just a little longer than regular fried or scrambled eggs. They make a great breakfast, but are more than suitable for lunch or dinner too. They are economical, easily vegetarian or milk free, and, best of all, adaptable to whatever you have on hand.
Read MoreThis ratatouille is not pretty. It’s nothing like the one in the Pixar movie. It is basically an obscenely large collection of vegetables that get chopped, generously doused in olive oil, and then roasted until they’re soft and caramelized and melded together into a deeply flavorful dish. The simplest process coaxes so much flavor out of such basic ingredients. And then I get to watch my kids gobble down a couple days worth of vegetable servings in one sitting - and with delight! It’s pretty magical.
Read MoreSpring is prime season for radishes. I know, because we run a market garden business in our backyard and there are radishes a plenty.
Radishes are one of the most beautiful vegetables. French radishes in particular are literally awesome with their intense, seemingly impossible magenta pink tips.
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