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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FavaHummus

Fava Hummus - may 10, 2013 (click here for just the recipe)

I am certain that the super-powered seeds Jack’s mother threw out her kitchen window were favas. While some might question the wisdom of trading an entire cow for a handful of beans, there is real truth to this tale beyond the giants, gold, magic hens and beanstalks of unusual size: legumes can be a delicious source of protein and some varieties are really easy to grow, in the right location.

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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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SalmonCakes
 
 Salmon Cakes - april 26, 2011

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.

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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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