This is an adaptation of the delicious Ginger-Scallion Bok Choy recipe from Myers+Chang At Home Cookbook. We make a quicker version of this to save time and serve it over steamed rice with some store-bought dumplings on the side. Make the sauce: Mix together ginger, scallions, and salt in a small bowl. Heat oil over […]
This is one of my favorite fall recipes. The squash can be roasted up to 5 days ahead and refrigerated. You can use delicata, acorn, or butternut (or pumpkin or any of your favorite winter squash). Ingredients: 4 Tbsp butter 1 small yellow onion or shallot finely diced 1 cup arborio rice 3-4 cups chicken […]
This is a recipe passed down from a friend and it’s one of my favorite way to eat pickles. You can choose to omit the pepper flakes for a mild pickle. 1 qt jar 4 pickling cucumbers 1 tablespoon kosher salt 1 teaspoon whole peppercorns 1 teaspoon red pepper flakes 1 or 2 dill sprigs […]
This is straight out of Melissa Clark’s Zucchini-Cornmeal cakes with Mint Chutney and Yogurt in her cookbook DInner. It is DELICIOUS (Mike who despises anything in the squash family has requested these!). We call these “fritters” in our house. I make a simpler yogurt sauce, which I’ll include here, only to cut down on prep […]
During the busy summer season when we have zucchini, summer squash, fennel, peppers, and eggplant exploding out of our fridge, we make a very easy grilled dish with a side of garlicky yogurt sauce with fresh herbs to fill our bellies. Vegetables: Zucchini, summer squash, and/or eggplant, sliced in half the long way Fennel, trim […]
This salad always makes me think of my father-in-law, Joe, who was not a man to eat his veggies. However, adding bacon to a vegetable dish was a game-changer for him and it opened his eyes to broccoli, cauliflower, kale, and spinach (although he drew the line at Brussels Sprouts). This is a great side […]
I enjoy a cocktail after a long week of farm work. I change the simple syrup, garnish, and flavor base depending on what is in season and my mood, but I always go with gin. I tend to favor Barr Hill Gin for its flowery and fresh notes. *See below for simple syrup recipe. Spring: […]
This is a hearty side salad to pair with a steak and potatoes or a meal on it’s own with a slice of crusty bread. This recipe is adapted from Williams-Sonoma “Paris” Cookbook. For the salad: 1 lb of beets, peeled and cut into 1/2 inch pieces 1/4 walnut halves and pieces 1/2 lb spinach […]
I like to serve this as a filling, protein-rich side. The benefits of using lentils is that they cook fast and are easy to get on the table within 30 minutes. This is also a versatile salad that you can make all year with seasonal veggies: Spring: radishes or salad turnips, sliced Summer: tomatoes and […]
I use Giada de Laurentiis’s frittata recipe for the base of this dish. We usually serve this with a side of fresh greens like arugula or salad mix, lightly dressed with olive oil and lemon juice. 1 bag of spinach, roughly chopped 5 oz of crimini or wine cap mushrooms, roughly chopped 1 small onion, […]