When I see baskets of squash blossoms at the farmers market I am instantly entranced. They are so lovely and delicate. I want to make a bouquet of them and use it as a centerpiece for some elegant but relaxed outdoor summer dinner party. Except I’ve never actually hosted a dinner party like that. And …
Main course
Summer calls out for salads like this one. It’s bold and colorful and crunchy and spicy and refreshing. I’ll admit I don’t think about green beans all that often. It’s not that I don’t like them. It’s just that I forget about them amid the bounty of summer vegetables that are crowding the farmers markets …
In the summer, I love to make the sort of meals that can be tossed together in a big bowl and served at room temperature. I get cranky in the heat, and it’s better for everyone if I don’t spend much time standing over a hot stove. It’s better still if, after everything is …
This salad is creamy and tangy and salty and earthy. The lentils give it a heartiness while the arugula lightens the dish and adds some much needed greenery. But what makes it work is the pungent bite from the shallots and the acidity from the red wine vinegar in the dressing combined with the creamy …
When I hear the words quinoa cake, I’m skeptical. They sound so earnest. So healthful. And sort of like they would be a pain in the ass to make. If I hadn’t tasted these at a chef demonstration by John Chiakulas of Beatrix at the Green City Market and discovered first hand just how freaking delicious …
The Green City Market is finally back outside, which means my Wednesday mornings are occupied with shopping for local produce. It’s been a late spring rendering the early markets a little more sparse than usual. The first week there were almost more storage apples and overwintered potatoes and frozen berries and pickles and preserves than new crops …