Red and Green Buttermilk Coleslaw
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…)
Category: Recipies
Koosa Ma Laban (Zucchini Yogurt Dip)
This Middle Eastern Zucchini Dip can be a fresh addition to your crudités presentations this summer. As presented, it makes about 1½ cups, can be made a day ahead, kept in fridge until ready for serving (just stir beforehand). (more…)
Zucchini Butter Spaghetti
This recipe for Zucchini Butter Spaghetti found on the Smitten Kitchen food blog is so delicious! The zucchini gives this pasta a creamy texture, like a “spicy green alfredo”. This recipe serves 2 as a main dish, or 4 as a side, but can easily be doubled.
Frisée aux Lardons
From the New York Times, here is a bistro salad classic of curly endive with bacon and poached egg. You want curly endive with tender, blanched centers. That means the darker green outer leaves must be removed and not used in the dish. You want to expose the pale inner leaves and keep them looking as natural as possible. Don’t chop them. For the lardons, use bacon or, if you don’t want its smoky taste, unsmoked pancetta. And when you fry them, take care to brown the lardons lightly so that they are crisp, but with a little give. Don’t overcook them, or the egg. (more…)
Spinach and Artichoke Melts
Found on Bon Appétit Magazine, this spinach artichoke melt recipe is like your favorite creamy dip – but in a form you (and your kids) can happily eat for dinner. Serves 4. (more…)
Broccoli Leaf Soup
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…)
Pasta with Peas, Prosciutto, and Lettuce
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…)
Kohlrabi Home Fries
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…)
Strawberry Spinach Salad
Found on the culinaryhill.com food blog, this strawberry spinach salad recipe is a great summer dish. This recipe includes pecans, but you could substitute other nuts, like almonds, walnuts, or sunflower seeds. You can bring out more flavor by toasting the nuts in a dry or buttered skillet. (more…)