Another recipe using purslane, the powerhouse of wild foragable greens. This was the 4th of our 2014 Hunger Challenge dinners, part of an effort to raise awareness about hunger and what it is like to subsist off $4.50 a day, as do many recipients of our government's Supplemental Nutrition Assistance Program, or SNAP.
Yes, it's true. I often leave my children at home with nothing more to eat than a bowl of pasta. This time we just happened to have a few mini-sausages and a gift of ripe strawberries from another CSA member, which inched their meal's nutritional content above moderately sub-par. Plus, our babysitter was thoughtful enough to bring cake pops to celebrate my son's birthday!
A composed salad is the obvious thing to make when the fridge is full of Easter Eggs. Salad Niçoise is one version that I especially love, there is something magical about the combination of vinaigrette, hard boiled egg and canned tuna. They work phenomenally well together.
Yes, this again. Jenny Nelson's Grilled Salmon, with the magical glaze I still promise to share with you someday, is always a hit in my house. And this salad is the best way I've found to use up red cabbage. It has cashews and carrots and mint and dressing.
This is the same salmon we make, year after year, from my friend Jenny. We build a boat out of tinfoil around the fillet of salmon, put it on the grill, and glaze it with a soy sauce-brown sugar-olive oil-mustard-butter-ginger concoction. Couscous is our standard starch. This time I served steamed broccoli for the kids and made Eatwell Farm's Broccoli Salad with Asian Dressing for the grown-ups.
Canal House Cooking volume 8 is here! Just in time to make good use of the last of Summer's tomatoes. On p. 47, this recipe uses lots of herbs and fresh mozzarella. I'll also grill some swordfish to serve alongside (p. 61) and the Chicken Alla Deavola (p. 69) for Tuesday. If I can manage, I'll sauté some turnips we have languishing in the fridge with thyme and lemon.
I've been struggling with pan frying cakes and patties of all varieties for a long time now. They never turn out right - sometimes they stick, sometimes they fall apart, sometimes they burn to a crisp. But tonight I asked my husband for advice, knowing that he has a tendency to remember everything he reads (but nothing I say) and that he read Russ Parson's How to Read a French Fry a thousand years ago when it first came out. Parson's book is all about kitchen science, and I seem to remember it deals with sticky patties.