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Pork Chili & Cornbread
october 10, 2013

More tomatillos in the CSA box this week, so more pork chili. This time, a double batch. Here is a recipe from Simply Recipes that is basically the same as the one I use. It ran years ago in the SF Chronicle. Pork, tomatillos and beans are the main ingredients. We like to eat it with Deborah Madison's Buttermilk Skillet Cornbread, from Vegetarian Cooking for Everyone, p. 647.

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Pork Chili & Cornbread
october 3, 2013

Yes, this again. We still have tomatillos and it's just that good: my kids asked for more last time. Here is a recipe from Simply Recipes that is basically the same as the one I use from the SF Chronicle. Pork, tomatillos and beans are the main ingredients. Deborah Madison's Buttermilk Skillet Cornbread goes well alongside, from Vegetarian Cooking for Everyone, p. 647.

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San Francisco Chronicle

Zucchini Soup
september 26, 2013

This soup is delicious and easy to make. I make sure everyone has enough to eat by serving it with bread and cheese. Here's my recent blog post. 

 

 

 

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Pork Chili & Cornbread
september 25, 2013

This chili recipe ran in the San Francisco Chronicle years ago. I can't find it online, but here is one from Simply Recipes that is basically the same. Pork, tomatillos and beans are the main ingredients. Deborah Madison's Buttermilk Skillet Cornbread is my favorite cornbread recipe, from Vegetarian Cooking for Everyone, p. 647.

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San Francisco Chronicle

Dan Dan Noodles
september 19, 2013

This is the second recipe I'm using from the SF Chronicle's spread on Asian noodles from a month or so back. Cold ramen noodles, sauce and a few sliced vegetables (carrots, cucumber, cilantro) should be just the thing for an easy weeknight dinner on a hot evening.

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San Francisco Chronicle

Cold Soba Noodles
september 10, 2013

I've been wanting to make some Asian soup for a while now, so how lucky am I that this recipe ran in last week's paper? Plus, it's a nice hot day outside. I'll cut up some cucumbers, scallions and carrots to serve along side. Should be easy, right?

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San Francisco Chronicle

Zucchini Soup, Bread and Cheese
august 28, 2013

I've been making this zucchini soup since June. My kids and my husband love it and I think it's pretty tasty, too. So we're sticking with a good thing. I make this with at least part of every bag of summer squash we get.  

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Zucchini Soup - August 21, 2013

This is a very easy and delicious way to eat up all those mid to late summer squashes that just keep coming from the garden, whether it is your own, a neighbor's, your CSA or even the grocery store. All you really need is an onion, some squash and a little crème fraiche or sour cream to dollop on top. You can use whatever type of broth you happen to have on hand - chicken stock, vegetable stock or just plain water with salt. At my house I serve it with really good sourdough bread from the local bakery and our favorite cheese, Cowgirl Creamery's Mt Tam. That seems to keep everyone happy at the dinner table.

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San Francisco Chronicle

Soup and Grilled Steak - june 9, 2013

Unfortunately the basil I just planted in my garden last week isn't ready for harvest, so I'll have to pick that up at the store, along with some steak, since I don't have a cow of my own.

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San Francisco Chronicle

Spicy Sweet Potato Soup - april 27, 2013

The recipe is from the San Francisco Chronicle. I like to serve it with a good loaf of Arizmendi's sour dough bread and Cowgirl Creamery's Mt. Tam cheese. It makes a really good dinner!

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