May 2010

Salad Days

May 27, 2010

We are big salad eaters and now is the season for some of the most delicious greens. As much as possible, we buy them from our local farm markets. Why?

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Fresh herbs do not always need to be used in savory dishes. Sorbet is one of the easiest desserts to make using fresh, ripe fruit and we love this combination because of its unsuspecting flavor. This recipe is featured in this month’s Flavor Magazine. Makes about 1 pint 1 lb fresh strawberries 3/4 c. sugar […]

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When the first spring strawberries appear, it is a thrill to eat them fresh from the growing fields, use them in salads or in savory dishes, and embellish them into even-more-special sweet desserts. Some of our favorites:

Strawberry Thyme Sorbet

In-Season Strawberry Shortcake

Balsamic Strawberries with Whipped Mascarpone Cream

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We love the addition of ginger to hash browns. It takes them up a notch from basic breakfast food. Serves 4-5 3 c. potatoes, peeled and cut into small cubes 2 Tbls. canola oil, plus a little more if needed 2 Tbls. butter 2 Tbls. minced garlic 2 Tbls. minced fresh ginger 1 jalapeno chile, […]

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New arrivals at the spring farmers’ market make for good kitchen combinations. Considering the freshness of spring peas and the bright zing of garden mint, an easy weekday meal can be whipped up in virtually no time at all. Plus, the pesto requires very few other ingredients, no cooking – just a simple whir -, and it can be used on pasta or as a simple starter.

Recipe: Fresh Pea and Mint Pesto

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Use this on pasta or to top crostini. 1 c. peas 2 Tbls. mint 2 Tbls. almonds, blanched and peeled 2 Tbls. pecorino or parmigiano reggiano cheese, grated 2 Tbls. olive oil 1 Tbls. lemon juice 1 tsp lemon zest Kosher or sea salt and freshly ground black pepper, to taste Mix everything in a […]

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Mop Sauce

May 18, 2010

We all have those friends or people in our families whose grilled food always tastes so good. They have mastered the art. They also love to give you their grilling techniques

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One of the best herb combinations is gremolata

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Weekday Mushrooms

May 17, 2010

We cook with mushrooms often because they are a great meatless option, they can be cooked quickly and they have lots of flavor – especially if you make a mixed variety. But, just like everything, they do have a season.

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Tom Dunlop, author of our latest cook the book pick, offered to divulge a story about his favorite recipe in the book

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