April 2010

Most of us do not eat enough good yogurt (organic, no added sugars and no artificial colors)

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Raw Spicy Slaw

April 29, 2010

This works well as a side to most anything grilled: meat, shrimp, poultry or fish. To vary the recipe, try adding crunchy bean sprouts or shredded carrots for a portion of the cabbage. 1 lg. clove garlic, minced 1 jalapeno or serrano chile 1 tsp. red pepper flakes 1 lime, juiced (you will want about […]

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Spring Sorrel

April 24, 2010

Sorrel is a hardy perennial garden herb at it�s peak in early spring, when it is at it�s youngest and mildest

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Sorrel Frittata

April 24, 2010

This dish makes a lovely, light weekday meal or is good as a main for Sunday brunch. Serves 4 1 med. potato, washed and quartered 3 c. torn sorrel leaves, remove stems and discard*, reserve some leaves to garnish 6 eggs 5 Tbls. sour cream 1 tsp. cayenne Kosher or sea salt and freshly ground […]

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In Argentina and Uruguay, chimichurri are a variant of green and red sauces that are mostly served with chorizo (a fresh pork sausage that hasn�t been cured and needs to be grilled) as an appetizer.

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At the moment, you can find young spring onions at local markets and in the grocery stores

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Extra flavor is added to this pasta by removing the meat from its casing before it is sauteed. This recipe is a good one for weekday cooking – it takes about 20-25 minutes to make. Serves 6 2 Tbls. olive oil, plus a bit more for tossing 5 mild Italian sausage, casing removed 1 bay […]

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When it comes to cooking, we often get locked into preparing things a certain way (i.e., roasted asparagus, grilled asparagus, blanched asparagus). To try something new (or in case you forgot), slice raw asparagus thinly on the diagonal, shave thin pieces of Parmesan by using a potato peeler, and toss with lots of freshly squeezed […]

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Better Pasta

April 6, 2010

Most of us make pasta at least once during the week for dinner, so here is what we have learned to make it taste even better

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At its peak in the spring and fall, local rockfish (a.k.a. striped bass) is an excellent, moist, mildly firm fish that can be cooked in the oven or grilled. Serves 6 Olive oil 3 med. garlic cloves 2 sm. onions thinly sliced 1 fennel bulb, branches and tough outer sections removed, fronds reserved for garnish […]

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