It's that time of year again, when a multitude of cabbage begins to arrive in our produce box and clutter up the fridge. This year, I will do my best to make sure we eat each and every one of the little darlings. Perfectly delicious when sautéed gently with butter, some of the more traditional recipes for cabbage, however, can be downright frightening.
Swordfish has been one of my daughter's favorite foods for as long as I can remember. When I first fed it to her I didn't realize that swordfish isn't on the green list for fish: primarily because they are large, top of the food chain predators.
One of my kids will always eat her oranges, while the other waffles between sometimes and maybe. But if I cut off the peel, pith and membrane that holds all the good parts together, he eats them up. This is one of my favorite ways to get us all some vitamin C and fiber in the mornings. Thank you Marcus Samuelsson, for teaching me the easy way to cut citrus fruit into segments!
Just like most other kids out there, mine love chicken nuggets. Tenders, dinosaurs, strips, whatever you want to call them. But I don't like feeding my family processed food that is full of unnatural ingredients, excess salt and added sugar. So I don't. I make them myself instead.
Cherries are sanguine, ruddy, red like blood. They are delicious served just as they are. No embellishment, fresh from the tree, sun warmed and rinsed briefly with water. Their season is short and precious. I must get them quick.
This is an excellent way to use up any cabbage you may have laying around. It is simple, delicious, easy and the entire process from prep to plate takes less than 15 minutes. Perfect for a quick weeknight dinner with sauteed chicken breast or pork chops. And if you want to get fancy, a salad or some other, more colorful vegetable. Even my kids like it. Yes!
This seems like a salad, but is it? I'm not really sure. It acts like more of a starchy side, with vegetables and fruit. Either way, it has been a hit at potlucks this winter and helped use up the butternut squash that have been cluttering up my kitchen counter since last September.
Summer is in its final days and there are still some tomatoes and basil coming in our CSA boxes. This means we'll be able to celebrate the end of the season, even though the tomatoes in my garden are long gone and the basil plants still look like seedlings. Perhaps this summer was too dry and too cold, as it is every year in this part of the world, for such warm weather bounty.
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.
This July, as usual, we finished eating up the arugula growing in our garden. It is always gone by mid-summer. Arugula is a remarkably easy crop to grow - as long as it doesn't get too hot or too dry. I try to start it at the beginning of each new year, out in the garden under a cold frame, which is essentially a miniature greenhouse.
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.
Our street had a block party this weekend and the pulled pork biscuits I brought, from Hollis Wilder's new book, Savory Bites: Meals You Can Make in Your Cupcake Pan, were a big hit - they disappeared in about five minutes.