Stuffed Tomatoes
This Stuffed Tomatoes recipe comes from New York Times Magazine’s: The Proper Ways to Treat an Heirloom (August 5, 2011). (more…)
Category: Recipies
Easy Fingerling Potatoes
Fingerling potatoes are quick and easy to prepare on the stove-top. Because of their size, they cook quickly, and don’t need to be peeled. Try any of these variations! (more…)
Summer Succotash
If you’re tired of traditional succotash, try this recipe from Simply Organic by Jesse Ziff Cool. It deviates from the classic style of succotash by substituting green beans for lima beans, and adding hot peppers, cumin, and lime for a southwestern twist. (more…)
Swiss Chard with Garbanzo Beans and Tomatoes
This recipe is an alternative to the “traditional” sautéed Swiss chard with garlic. Depending on whether you want to use the chard stems as well in the recipe (you can cut them up finely, or dice them), you may need about a quarter to half a cup of chicken stock. Start with ¼ cup and add more as needed to get the chard wilted, before adding the tomatoes and lemon juice. Serves 4 as a side dish. Enjoy!
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Easy Cheesy Zucchini Bake
This recipe, from Penzey’s Spice catalog, serves 4 easily and uses several squash and some of the herbs we should be getting this week. (more…)
Baingan Bharta – Roasted Eggplant Purée
Found in Rani Sidhu’s Menus and Memories from Punjab cookbook, this is a classic recipe for Baingan Bharta, a roasted eggplant purée. The word ‘Bharta’ (pronounced BHURR-taah) refers to dishes in which the ingredients are roughly mashed either before or after the dish is prepared. Bhartas are largely North Indian in origin and made from all sorts of vegetables. Yields 10 half-cup servings. (more…)
Chinese Dry-Fried Green Beans
This Sichuan-style (also spelled Szechuan) green beans recipe, found on The Modern Proper food blog, is inspired by the deliciously blistered green beans just like you can get from your favorite Chinese takeout restaurant. The dry-fry is a technique that intentionally dries out the food that’s being cooked—in this case to make our spicy green beans recipe. Stir frying the green beans in hot oil causes them to release moisture and take on a crisp-chewy texture. Serves 4. (more…)
Pasta Sauce with Cabbage and Sausage
A few years ago, my share partner and I took a cooking class at Classic Thyme, focused on pasta sauces. This one is an unusual sauce, hailing from northern Italy, close to the Austrian border. It is very easy and so delicious, plus, if you make a lot, you can freeze extras for later use. The recipe as presented serves 6. (more…)
Eggplant and Orzo Salad
When in Cape May, stop by George’s Place restaurant on the corner of Beach and Perry Streets for delicious Greek food. They won’t part with their recipe but I came pretty close to re-creating this delicious side salad they serve with many of their entrees. This serves 6 nicely as a side. (more…)
Asian Pickled Cabbage
Here’s a recipe for Asian Pickled Cabbage from thekitchn.com. It’s tangy from the vinegar, sweet from the sugar, and just a bit spicy from the ginger — a perfect balance of flavors. It’s super easy and refreshing as a side dish on a hot day. The recipe serves 2-4 but can easily be doubled. (more…)