Serve with a wheatberry salad and you have dinner.
October 17, 2014
October 10, 2014
Coq au Vin is not as complicated as people anticipate. I think it is just the fancy name that throws them: "Coq au Vin". No one says "old chicken in wine", who really would want to eat old chicken in wine? Yet the name "Coq au Vin" evokes parisian bistros, waiters with long aprons, beaujolais nouveau and chocolate mousse (or it does to me).
Coq au Vin is perfect served for a fall dinner with buttered egg noodles, a simple green salad and crusty bread to lap up the sauces. And, like all braises, make extra as it even tastier the day after. Bon appetit.
September 19, 2014
In the season, when it is plentiful and it is 6 for $1 at the farmer's market, you can only eat it sauteed so many times. I found this soup recipe, a great way to enjoy corn and very easy to freeze for those January days when you dream of farmer's markets and corn.
June 11, 2014
We planted two types of radishes this year: cherry belle and pink beauty. They were both delicious, the cherry belle a bit spicier. I pickled them, just as good as the recipe from last year. But as I was researching radishes and recipes, I came across a recipe for roasting them that sounded intriguing. So last week, with some ladies from Women out Walking, we roasted them, and sauteed them with their greens and lemon juice. OUTSTANDING. I do not think I have been as excited for a recipe in a long time. Please try it before radishes are no longer at their peak....
Roasted Radishes and their Greens
Mustard Greens have exploded at the YWCA Urban Garden. They are the easiest thing to grow: very prolific, very fast. The classic way to cook them is a long slow cook with onion, garlic, ham hocks or smoked turkey wings. In more modern methods (where you don't cook things to death and omit meat when possible) they are great sauteed in a pan with olive oil and some diced onion or shallot. They are great then thrown into a white bean salad, into a veggie soup or put on top of a flatbread. They can be added to a green smoothie and are also great mixed with lettuce in a salad.
Mustard Greens are the third healthiest green after kale and collards. They lower cholesterol and are very high in vitamins K and A, great for an anti-inflammatory diet.
Mustard Greens with Chorizo and White Beans
Vinegar Braised Chicken with Greens
Spicy Mustard Greens with Asian Noodles
May 19, 2014
We have a mixture of spinaches: bordeaux, a red veined type; a flat leaf spinach; and bloomsbury, a ruffled variety. All of them taste great as a salad or sauteed simply and quickly in olive oil with salt and pepper (sauteed shallots or onions and fresh lemon juice can also add a lot). The spinach is magic as the more you pick, the more it grows.
I have been cooking it weekly at Mary Lou's place. Some tasty recipes are linked below.
Wilted Spinach Salad with a Burst Tomato Vinaigrette
Asparagus, Tofu and Spinach Stirfry
I add many other vegetables to this, delicious, my go to healthy dinner recipe. A crowd pleaser
March 28, 2014
Split peas. So simple, so inexpensive, so good for you. A member of the legume family, split peas are a really great source of fiber: which helps lower cholesterol and maintains even blood sugar balance. They are also a good source of protein and have potassium and B vitamins.
This recipe has some smoked ham in it, which does add a rich smoky flavor. But feel free to sub in onions and fennel instead for increased vegetable flavor.
March 21, 2014
I feel sure that anyone my generation grew up with a memory of Campbell's creamy mushroom soup. Or their moms used it in a three ingredient casserole. Well this recipe brought me back, I had a visceral deja vu of that taste. However, this soup is made from fresh yummy mushrooms, homemade stock with just a hint of mascarpone cheese swirled in for creaminess.