Potato Spinach PiePotato-Spinach Pie
january 21, 2015

Usually I make my own pie crust or use one from the freezer, but this time I took the author's advice and bought one pre-made from the store. It's a good thing I did, since prep for this recipe took a while, leaving about two minutes to roll out the dough and assemble the pie before kid-duty commenced.

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Bourbon Shrimp with SpinachBourbon Shrimp with Spinach
january 10, 2015

This may be the quickest dinner in his entire book. I whipped it up in about 15 minutes late tonight after my husband and I arrived home from separate parental duties, one PTA meeting and one trip to the local wine bar to solicit a donation for the PTA fundraiser. 

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Honey Pepper FigsHoney Pepper Fresh Figs
september 25, 2014

The fig season seems to be just finishing up right now, and after having some last week at my Eating Wildly dinner, I wanted more. This is a great way to dress them up with a little feta, mint, olive oil and pepper.

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Rigatoni with Tomatoes, Herbs & Hot OilRigatoni with Tomatoes, Herbs & Hot Oil
september 18, 2014

Yes! More end of summer tomatoes for dinner! This is my favorite time of year. Tomatoes, basil, melons, peppers! All the produce I need to pretend I live in Italy. 

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Watermelon SaladWatermelon Salad
august 7, 2014

I love The Forest Feast because it unabashedly combines ingredients that are in season together, whether or not they are accepted pairings of good taste. This one, an excellent example of unexpected flavors, is my favorite salad in the book, so far. Watermelon, mint, basil, mozzarella and nuts. So delicious. Who knew?

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Nectarine & Tomato Salad

Nectarine & Tomato Salad
August 1, 2014

Yes, I know. Tomatoes with stone fruit? No way! That's what I thought, too. But this salad is unexpectedly delicious and celebrates the best of summer's most glorious flavors.

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Buy the bookGolden Beets with Fava Beans & Mint
may 9, 2014

This is a super simple salad to celebrate spring, with a perfect combination of flavors: sweet beets, fresh young favas, salty cheese and mint. It makes great use of beets,  these beautifully colored red, golden or pink roots that are a CSA box staple frequently just too sweet to be much good in many other dishes.

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Alexander-KitchenLamb Kebabs & Tzatziki
april 5, 2014

We're back from a week in the UK and I am returning to some old British favorites. Stephanie Alexander is actually Australian, but this book follows the seasons of England and appears to be published there as well, which is a good enough connection for me.

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Fava HummusFava Hummus or Beanstalks of Unusual Size
may 10, 2013

The super-powered seeds Jack’s mother threw out her kitchen window must have been favas. While I can't help but question the wisdom of trading an entire cow for a handful of beans, there is real truth to this tale beyond the giants, golden eggs and beanstalks of unusual size: legumes are a delicious source of protein and can be remarkably easy to grow.

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MothersDayDinner

Love Your Mother: Lamb, Carrots and Fava Salad - may 11, 2011

This year I made my desires for Mother's Day known well in advance: no gifts, just a day at home in the garden and a big dinner, cooked as a family.  It was delicious, and I got gifts anyway - three of Andy Goldsworthy's books, much loved by my kids after we watched his Rivers and Tides together a week or two back.

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20110426-SalmonCakesSalmon Cakes
april 26, 2011

I've struggled with pan frying patties for a long time now. They never turn out right. Sometimes they stick, sometimes they fall apart, sometimes they burn to a crisp. So I asked my husband for advice, knowing that he has a tendency to remember everything he reads and that he had a copy of Russ Parson's How to Read a French Fry back when it first came out, in 2001. 

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SpicyAsianSlaw
 
Spicy Asian Slaw - february 26, 2011

In the past couple of weeks we have eaten at least five cabbages. Winter, or spring in some places, is cabbage season. They are beautiful in the garden, gathering dew with dusty hues of plum, pale and bright green. And they are great in salads of all sorts, stir fried and steamed. But sometimes I'm just not sure what to do with them all.

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