Crusty Brown Rice with GreensCrusty Brown Rice with Greens
february 12, 2015

The photos are beautiful and the concept is great, but so far I'm striking out with this cookbook. First the cruncny farro, now a dinner that elicits "Ew! Crusty? Brown? I won't eat it!"  To top it all off, I singed the crust.

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Braised Chicken with Farro, Kale and Winter SquashBraised Chicken with Farro, Kale and Winter Squash
february 9, 2015

This is just what I've been looking for, a one-pot, whole grain wonder that uses up the produce from our CSA! There is only one problem: I don't have the right pot. But then what could be better than an excuse to buy new kitchenware? For the time being I made it in the closest thing I have to a 12" cast iron skillet.

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Kale SaladRaw Kale Salad with Root Vegetables
january 15, 2015

Every time I turn around there seems to be another massaged kale salad asserting its healthfulness in my direction. But the truth of the matter is, most of them are pretty tasty. This one, with maple-cayenne roasted pecans and apples is especially delicious. I recommend you try it. You won't even notice the rutabega.

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Kale & Cheddar StrataKale & Cheddar Strata
october 7, 2014

Buzzfeed suggested this as a make-ahead weekend brunch item, but I made it for dinner instead.

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Soba with Kale, Cabbage and Sesame Salad
july 3, 2014

This is my family's new favorite noodle recipe, from Vegetable Literacy. It is supposed to be made with kale, but tonight I only had a few leaves of usable kale, a handful of beet greens and a small cabbage. So I washed all the leaves, greens and half of the cabbage, rolled them up, sliced them thin, crumpled them up with salt and oil like the recipe says and proceeded with dinner.

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Chicken and Mustard Greens
january 23, 2014

I like to keep chicken thighs in the freezer, they thaw quickly and make a good dinner. Today I'm using my new  carbon steel wok, which my mom bought me for Christmas, from the Wok Shop in San Francisco's Chinatown. I'll tell the story of that later. It works much better than my old, heavy, cast iron wok made by a German company. 

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Rigatoni with Tomatoes
september 29, 2013

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. 

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The Kitchn

Curly Pasta with Sausage and Greens
august 27, 2013

A recent favorite that we cooked for dinner while visiting my Mom in Tucson. She liked it so much that she makes it for herself at home (and probably shares some with her dog). The recipe is from thekitchn.com.

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Slow Cooker Short Ribs
august 23, 2013

This is a family favorite that we haven't eaten in a while. I have found, however, that it really does require sautéed greens on the side. So, when for the first time in about ten years our produce box didn't contain any, I actually bought some kale from the grocery store. Not something I usually do.

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click here to subscribe to Sunset Magazine Bi Bim Bap
june 13, 2013

On p.100 of the May issue of Sunset Magazine, this recipe is a combination of eggs, kale, avocado and spices over rice. For ours, I'll add on the crock pot korean spare ribs we've been making for years. More details on that later.

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