Instead of letting greens sit for a long time or blanching them to take the edge off, we love this technique often used by chefs. Wash and remove rib, if needed, from greens (kale, spinach, chard, dandelion, etc). Place leaves in a large bowl. Drizzle with olive oil and sprinkle with sea salt then, with […]
Edible gardens have been planted at many schools to grow vegetables, fruits, herbs, and flowers. The students help plant the gardens and then raise, harvest, and eat what they have grown. This week Suzanne helped her son Jasper’s class harvest a bed of spinach. She used the spinach to make three large super-easy pizza’s to […]
The idea for this refreshing house-made treat came from a new shop in DC’s Petworth neighborhood. Three Little Pigs is a salumeria of locally-sourced meats and pickled preserves. They also sell hand-crafted local salts, artisanal breads and delicious, sparkly drinks made with all-natural ingredients. Experimenting back at home, this is our version. We like that […]
When we start to see the first harvest, whether shopping at the market or at home in the garden, it is something special. Baby zucchini, young peas, tiny beans, small green onions, etc. can be cooked all together and served as a starter course on their own to give them the undivided attention they deserve.
Use roughly equal quantities of vegetables cut into small pieces. Saute in a little olive oil for a few minutes, until just al dente, yet soft and sweet. Stir in a generous pinch of salt and a squeeze of fresh lemon juice. Garnish with fresh herbs, if you like.