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This recipe is basically a Southern spin on pizza (just add mayo.) A flaky pie crust, a cheddar and mayonnaise blend, and juicy garden tomatoes. Found on thekitchn.com food blog, this is one of those recipes that just takes you aback the first time you have a bite. You just won’t believe how delicious (and easy) it is! (more…)
Here’s another great recipe found on epicurious.com. This is simple way use up your abundant summer tomato shares. Heirloom tomatoes don’t keep fresh for as long as store bought tomatoes, but they taste so much better! Makes 6 servings. (more…)
If you’ve still got tomatoes (and I’m sure many of you do), here’s a recipe to use some up from Mark Bitman’s “How to Cook Everything” (more…)
This recipe from The New York Times is a hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal. (more…)
Here’s another colorful variation on a traditional summer party staple, taken from a William Sonoma cookbook, Cooking from the Farmers’ Market. The recipe serves 6. (more…)
Whether you are hosting a 4th of July party, or just like grilled vegetables, this recipe from the Jenessa’s Dinners blog has you covered. You can even prepare the wheatberries the night before to save time. This recipe serves 5-6.
This is a simple soup that is simply good. The farina makes it creamy without the extra calories of cream. Make a large batch, and freeze the extra for another day! To make the soup even more healthy, replace the butter with olive oil. (more…)
This recipe appeared in the New York Times by one of our favorite chefs, Mark Bittman. The recipe comes together in less than 30 minutes; be mindful not to overcook the lettuce so that it retains its sweetness. Try using Swiss chard (leaves only) and a leek in lieu of the shallot and lettuce. Vegetarians can omit the prosciutto. The recipe serves 4. (more…)
This recipe was originally published in the March 6, 2012 edition of The New York Times. Kohlrabi can be cut into thick sticks like home fries, browned in a small amount of oil, and seasoned with chili powder (my favorite), curry powder, cumin or paprika. It’s a very satisfying and healthy fry. Yields 4-6 servings. (more…)
