Back in 2013, Liza Shaw joined me at Food Lit to discuss Charlotte Druckman's Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen. Since then Liza has taken on more heat by opening Merigan Sub Shop and was recently featured in the Chronicle's food section. My family loves beans and greens are often in our CSA box, so I had to try her recipe.
More tomatillos in the CSA box this week, so more pork chili. This time, a double batch. We've been using this reicipe since it ran in the San Francisco Chronicle, back in the fall of 2002. Pork, tomatillos and beans are the main ingredients. We like to eat it with Deborah Madison's Buttermilk Skillet Cornbread, from Vegetarian Cooking for Everyone, p. 647.
This is the second recipe I'm using from the SF Chronicle's spread on Asian noodles. Cold ramen, sauce and a few sliced vegetables should be just the thing for an easy weeknight dinner on a hot evening.
I've been wanting to make some Asian soup for a while now, so how lucky am I that this recipe ran in last week's paper? Plus, it's a nice hot day outside. I'll cut up some cucumbers, scallions and carrots to serve along side. Should be easy, right?
This is an easy and delicious way to eat up the squash that just keep coming this time of year. All you really need are a few summer squash, an onion and a little crème fraiche or sour cream to dollop on top. You can use whatever type of broth you happen to have on hand - chicken stock, vegetable stock or just plain water with salt.
Unfortunately the basil I just planted in my garden last week isn't ready for harvest, so I'll have to pick that up at the store, along with some steak, since I don't have a side of beef aging patiently in a gigantic freezer downstairs.
There are snap peas in the produce box again! This was such a success with the kids last time and so easy that I'll just make it again. Oh, and I liked it too, that always helps. The recipe is from the SF Chronicle, though I can't find it on their website so I offer you this link to the same recipe on bigoven.com.
Now that we've gotten the first snap peas in our produce box, along with four pockets-full harvested by my kids on our visit to Eatwell Farm, we need to eat them up.
The recipe ran in the SF Chronicle this past Sunday. It is a great way to use up leftover Easter eggs and takes advantage of two of spring's best offerings - asparagus and arugula. My kids love to dip the individual pieces into dressing one at a time, so I won't toss it for them.
The recipe is from the San Francisco Chronicle last October, I like to serve this with a good loaf of Arizmendi's sour dough bread and Cowgirl Creamery's Mt. Tam cheese. It makes a really good dinner!
The recipe is from the San Francisco Chronicle last October, I like to serve this with a good loaf of Arizmendi's sour dough bread and Cowgirl Creamery's Mt. Tam cheese. It makes a really good dinner!