A summer dinner that filled the compost bin.Read More
The bag of fresh cranberries in my fridge have been wondering why I've been ignoring them since Thanksgiving, so I decided to add them to the dinner I was making in a cast-iron skillet. Those things stay fresh forever!Read More
Colorful and filling! Includes: delicata squash, purple yams, fennel, apple, chicken thighs, beer, chicken broth, shallot, 3 cloves of garlic, hot sauce, lemon and tamari almondsRead More
Even though I live in California, my New England bones were telling me, "It's time for stew!" I made this the other night and have been excited about my leftover lunches this week. This Moroccan-inspired dish is a salute to Jill aka "Jillbot," the biggest fan I know of the sweet/savory combo.Read More
This dish is a mash-up of fall favorites with a Moroccan twist - which I know is weird because people in Morocco don't generally eat pork. I took this Moroccan Chicken recipe and swapped out quite a few items to give it a more harvest-festival-in-New-England flavor. I also didn't have tomato puree but did have pumpkin puree as well as saved Red Velvet Smoothie cubes which provided a flavorful, colorful stand-in for the tomatoes. The smoothie cubes are a complex process, so I'm sure just doing all pumpkin would be delicious as well.Read More
Experimenting with Thai food ingredients is always fun, especially when you have a little guidance from the Pok Pok Cookbook. I've only had the courage to try one dish in there so far, but the dressing from that dish (a fried egg salad number called ---) has livened up many a meal since. This meal is a nice balance of creamy/mild/savory/cooked with sweet/salty/tangy/fresh. Add rice and salted tofu to bulk it out if you're hungrier than salad-for-dinner.Read More
The inspiration for this dish came from wanting to make shrimp with PokPok's Fried Egg Salad dressing, but being on The Whole 30 and needing a substitute for palm sugar. Enter the handful of raspberries...Read More
Like hash browns, but sweeter and... healthier?Read More
Inspired by Cheesboard's cilantro sauce - now appearing on salmon and other delights.Read More
Tasty pile of cauliflower, chives, garlic, hot and sweet italian sausages, bunch of broccolini and olive oil.Read More
Sweet, savory, crispy, mushy - this meal is an emotional roller coaster of flavor and texture. The beans and sweet potatoes are pretty straightforward.Read More
Ok so white bean farro doesn’t make for the most attractive snapshot. But it makes up for looking like a pile of barf by tasting great!
This is pretty much:
Carmelized onion / butter / sage / grated parsnips / gnocchi
- Carmelize the onions (cook for a long time on med-low with lots o butter) then add more butter and sage and grated parsnips (2).
- As this all melds together and becomes tasty, boil the gnocchi in fairly heavily salted water.
- Add to parsnip sautee to toss together before serving.
Satisfies in a way that only butter and potato product can.
Experimental carbonara made with sautéed soprasetta, tomatoes and Kale Krunchies and an egg scrambled in at the last minute. Wtf delicious!
- Sautee garlic and sage with small chunks of pear, once reduced a bit and the flavors melded, boil the gnocchi in salted water.
- Once floating, take gnocchi out of boiling water with a slotted spoon and add to pear mix, still sizzling but on med-low.
- Add gorgonzola to taste, add small amounts of pasta water if needed.
- meat from 4 steamed rock crabs (large)
- 2 cups sliced beets
- 2 donut peaches
- plenty o butter
- 1/4 cup of herbs: chives, parsley, basil
A different kind of lobster roll: steamed lobster, garlic scapes, avocado and sushi rice. First made this when living on the island of Vinalhaven, ME for the summer. I was surrounded by free lobster and living on a small farm where I first encountered garlic scapes.
- sushi rice
- steamed lobster
- garlic scapes
- seaweed wraps