I usually cycle my cooking in two phases: 1. buy groceries to make a specific dish; 2. use the leftovers to make something new and different. It’s a process that makes me feel empowered, both creatively and financially (take THAT, grocery store—I’ve turned your “garbage” into dinner for free)….
My dad and I made a plan last Thanksgiving to get together for an end-of-summer tomato canning adventure. Yes, you read that correctly: we were already thinking about preserving tomatoes before it was time to plant any….
This season I’ll be joining forces with local urban farmers, Green City Growers. Each month, Green City Growers will feature a new fruit or vegetable on their site, along with tips for growing and caring for it. I’ll bring that same fruit or vegetable into my kitchen and show you how to turn it into something delicious!
It’s hard to imagine that a little over two months ago, I was standing on a rooftop farm with only the tiniest hints of plant life. The plots were freshly planted with radishes, kale and lettuces—small specks of green that would eventually make their way to the Whole Foods below.
I went back last week on a steamy 90-degree day, and was completely shocked by how the farm had transformed. There were snap pea plants about 5 1/2-feet tall, peppers, tomatoes, baby eggplants, and beautiful bushy rows of rainbow carrots.
To my loyal friends and readers: you’ve probably noticed that my diet for the past four months has consisted largely of meats and carbs. Between the lasagna—and cake—and that week on instagram when I pushed Oprah’s miraculous new catchphrase, #ilovebread—it would seem that I’ve hardly eaten any vegetables at all.
But to let you in on a little secret, I’ve been eating a lot of radishes this winter. They’re cool, peppery and crunchy—three qualities that are impossibly hard to come by this time of year. And as a bonus to my no-waste policy, they also come equipped with a bunch of bright green leaves that are fresh and bitter—and delicious when sautéed with garlic and olive oil….
Hello, friends! It’s been awhile since our last meal together! I’m a married woman now and I’m happy to report that summer has officially found its way to New England! Having survived such a cold and snowy winter, I am very appreciative of the ice cream, fresh berries, and beautiful green vegetables that are dressing up my plate these days—though let’s be honest—I ate a lot of ice cream this winter….
This is a feel-good salad, especially in the winter when fresh flavors are hard to come by. Here in Boston, the days are getting longer, but they are not getting warmer. This means that soups, roasts, and oven-baked meals are still in full rotation. When I find myself craving something light and easy to prepare, I make this salad. Between the crunchy carrots—the sweet, bright orange slices—and the smooth, nutty avocado—it’s as refreshing as stepping outside and feeling the freezing cold air on your face….