In Ohio, the fall is clearly here as evidenced by the slight yellowing/reddening of tree leaves, cooler temperatures, decreased humidity and dwindling supplies of fresh tomatoes. Our home harvest has slowed significantly and my tomatillo just gave up its last few fruits. I knew long ago I wanted to make some sort of green chili…
Tag: vegetables
Korean Beef Lettuce Wraps
In the heat of the summer, one of the last things I want to do is eat a heavy meal–especially in the evenings. That usually leads to lots of meatless meals, which leave my meatasaurus husband typically unsatisfied. So, in an attempt to bridge the gap between our preferences and an attempt to use up…
Spinach-Artichoke Ricotta Pie
We had a frozen pie crust left over from Christmas brunch, several eggs that needed using, as well as a bunch of ricotta that I overbought the last time we made lasagna. If you follow this blog, you probably know how much I don’t like to waste things. So, I decided to make use of all…
Waste Not, Want Not
It’s no secret that I cook quite a bit. I’m also pretty keen on not wasting things–probably comes from growing up in a not-so-wealthy home & learning to do most things from scratch. Specifically in the kitchen, I like to save where I can. Here are some things I do to keep waste to a…
Garden Pea Dip
It’s the season of green and red. It’s also the season of parties, potlucks and family gatherings. My most recent post was red so today I’ll bring you something green. This is a great recipe for the above mentioned occasions–one that won’t leave you feeling guilty, weighed down or bored with the same old things….
Sliders–of the Beet Variety
Cold weather brings with it lots of comfy opportunities; like cozying up with a loved one under a blanket, lighting the fireplace, warming oneself from the inside w/ a glass of red wine or cocoa, and having friends over for warm apple cider & seasonal treats. Recently, we combined several of these things and hosted…
Salsa Two Ways
How would you describe the perfect summer day? What would you do? Where would you go? Who would be there? I was lucky enough to have a day like this a couple weekends ago–filled with love, family, sunshine, low humidity, good music, local foods and it ended with a visit to a food truck roundup….
Stuffed Poblanos with Goat Cheese Sauce
As part of the celebration of Local Foods Week, I’d like to share a recipe that quickly became a favorite in our household. Last weekend, we bought poblanos at the Olde Worthington Farmers’ Market. After falling in love with chile rellenos on vacation out West this summer I’d been wondering if I could make something just…
Summer Patio Dinner: Sweet Corn Salad w/ Venison Burgers
Burgers and sweet corn–what says summer more than those two? We had the great fortune of sharing a dinner on the patio with two great friends, Chuck & Tara, who happen to be outstanding home cooks. Tara’s dad procured some venison with his superb hunting skills and local farmers provided most of the produce…
Socca
This is a recipe I discovered a little over a year ago through Twitter–and it’s made an appearance multiple times in my kitchen since then. There aren’t many recipes that are so simple, contain so few ingredients yet pack as much flavor and satisfaction as this. The recipe was published in the NY Times and…
Springtime Risotto with Leeks, Lemon & Peas
When life gives you lemons, why not make risotto? Like I mentioned in a recent post, certain dishes refer to a cooking method or technique rather than an actual dish. Such is the way with risotto. Basically, with a risotto you sauté some aromatics, lightly toast a grain (most often rice) and slowly stir in…
How to Prepare Leeks
To prepare the leeks, I rinse them well, chop off all of the dark green (usually right where the leaves separate from the stalk) and the bottom 1/2″ of the root end. Now, slice them once from end to end. Lay flat side on the cutting board and cut into 1/2″ wide half-moon shapes. Set…
Live, Love & Sustain 