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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Spatchcock Roasted Chicken & PotatoesSpatchcock Roasted Chicken & Potatoes
january 5, 2015

Spatchcocking, or cutting out the backbone and laying flat, helps a bird roast more quickly and gives something to jump-start a crock-pot of stock with. The name is bad and so is the picture, but this is the fastest and most delicious way to get chicken dinner on the table.

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Mackerel RoastMackerel Roast
september 11, 2014

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.

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First of the Season Potatoes with Herbs
june 29, 2014

Steamed young potatoes simply dressed with butter, tarragon, parsley and salt are really delicious. This is the way to prepare them when they are fresh dug out of dark, damp spring earth and still retain the dewiness of youth that later, larger potatoes lose as they age.

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Buy the bookCabbage with Potatoes, Feta & Dill
may 21, 2014

Another great way to use one of the more challenging items that comes in our CSA box: cabbage. I adore cabbage, but my kids do not. Combining it with delicious crusty potatoes, a little dill (both were also in last week's box) and a sprinkling of mild, salty, cheese makes it easy to eat. 

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Pasta, Peas, Potatoes & PestoPasta, Peas, Potatoes & Pesto
may 12, 2014 (click here for just the recipe)

We've had some rainbow striped bowtie pasta hanging around the house for a while now and this recipe from Eatwell Farm was the perfect way to use it. Pasta, potatoes and pesto are already favorites of my children, so as expected, they ate this dinner up. The pesto recipe is different than what I'm used to: rougher textured but just right in this case. 

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Bittman-Everything

Salad Niçoise
april 23, 2014

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.

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Buy the bookCorned Beef & Cabbage
march 17, 2014

Yes, of course, from this book. It is where 75% of my spring dinners come from. And it's green, perfect for the holiday! In my kitchen the color is more of a pleasant chartreuse than comes across here on the web. 

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Grilled Steak, Potato Salad & Dressed Lettuce
march 16, 2014

Funny that almost exactly a year ago I was using this same cookbook. The Commonsense Kitchen must have some sort of connection to the Spring for me. Yesterday the weather was a beautiful mid-70s and sunny. This morning started out foggy, cleared to an even better day, but now at 4pm the fog has come back and I'm left contemplating grilling steak out in the cold.

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EatwellFarmCabbage

Cabbage, Potato & Chorizo Soup
march 11, 2014

There have been a lot of cabbages at my house, so far this year. We've made many of them into pot-stickers (aka dumplings), which we freeze, then heat-n-eat later. Sometimes I'll chop a half and add it to fried rice, or slice and sauté one with a chopped shallot and whatever other green we happen to have on hand. That makes a great side- dish for pasta or some sort of meat.

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