Feeds:
Posts
Comments

Archive for the ‘Vegetables’ Category

It’s important at every overindulgent and gluttonous meal to try and have at least one dish that makes you feel like you’re nutritionally balanced and moderately healthy. This is said dish…nevermind the large chunk of butter in the recipe, it doesn’t exist if you melt it.

This recipe came from Epicurious and was originally printed in 2007. Even though you might think the ginger would be too spunky in with a more traditional Thanksgiving meal, it actually ended up being much more savory than I expected. Cashews are just plain awesome, and toasting them for a couple of minutes gave it a really deep flavor. Despite the butter, these beans still tasted fresh and healthy and crisp and were a fantastic addition to the table, on a holiday or any time.

(more…)

Advertisements

Read Full Post »

My big fat Greek dinner

Yup, still alive. I’ve sat for the boards, taken care of some business, recovered appropriately, and returned to eating vegetables. It was touch and go and lots of Taco Bell there for a while. This meal was borne out a certain amount of laziness with equal parts craving and experimentation. It’s no secret that I adore all things artichoke and as summer is drawing to a quick close (I guess that happens when you spend a month straight indoors cuddling up to your textbooks) I needed to make quick use of the trappings of the season by combining seasonal produce with the almighty grill markings.

P1020616

(more…)

Read Full Post »

P1020521

Take a close look at the picture above and you may notice that the ingredients look strikingly similar to those that went in to the veggie tartine I just wrote about. Plus harvest grains blend, minus whole wheat baguette. I chose to blog about this meal because: a. it was good; and b. it was easy and efficient and demonstrates just how versatile your fridge and pantry can be when you’re thinking creatively.

(more…)

Read Full Post »

P1020148When you develop aversions to certain foods as a child, I believe it’s important to occasionally give them another whirl as an adult to see if the dislike is still there. That’s how I became reacquainted with fennel last year in a fortuitous soup experiment and recently reinforced my loathing of olives after realizing that not even a hefty amount of vodka could make a dirty martini taste good. Radishes are all the rage these days and after another inspiring trip to the happiest place on Earth, Russo’s, I found myself in an adventurous mood with a bunch of radishes and these beautiful flowering chives in my hand. Dangerous.

P1020140 (more…)

Read Full Post »

food and fun 015

Brace yourselves, it’s about to be a quinoa renaissance revival around here. I went through a serious obsession phase about a year ago and OD’d a bit, but now I’m back and ready to go. One of my roommates is currently in Peru (so jealous!) and I think the delicious spices I asked her to bring back for me have been flirting with this versatile grain inside my head for the past few days. I have at least four ways I plan to cook quinoa in the coming week and here is option number one.

(more…)

Read Full Post »

Fiddleheads

IMG_0889

In my never-ending quest for sampling regional produce that one doesn’t typically find growing up in California, I find myself intensely jealous of native New Englanders who grew up picking ramps off the side of the road and foraging for morels in the woods. This month I’ve been watching and waiting for the appearance of one of spring’s most notable and illusive offerings fiddlehead ferns, and just this past week they finally arrived in New England. Now sadly I don’t have a large, open and wild backyard with fiddleheads gowing aplenty but I do have a well-stocked grocery store close by.  My roommate often laments the painfully late onset of the growing season in this geographical region and now I know what she means. But the wait was worth it.

Fiddleheads are really fantastic looking. they look like something out of a Dr. Seuss book. Extra bonus, they taste fantastic too. Make sure you rinse them before cooking, and make sure you cook them before eating as well. I heard a story this week about a couple who blamed the fish they made on a terrible bout of food poisoning, never suspecting the raw fiddleheads that they added to their salad could be the culprit. Please people, don’t let that happen to you. Be safe with your fiddleheads.

(more…)

Read Full Post »

One of the very apparent things I’m learning from this whole blog-writing process is that I’m more of a creature of habit than I thought. A quick glimpse at some of the other posts around here and you’ll notice I’m a big fan of the asparagus. Seems I spend the better part of four to six months out of the year eating this vegetable anywhere from once to five times a week…I just can’t be stopped. The love affair began in my youth and was focused primarily upon eating them boiled with a healthy dollop of mayonnaise. However, my obsession has forced me to experiment in more varied uses of the asparagus because too much of a good thing can get tiresome. Truth be told, I’m quite shocked I haven’t regaled these pages with some detailed close up of my go-to roasted asparagus recipe, but I’m sure that will soon change because it feels as though every time I walk into a market these days all I see is a beckoning display of stalks begging me to take them home. They know my weakness.j&k
(more…)

Read Full Post »

Older Posts »