What to do with pumpkins other than pie? Roast wedges, cook soups, use in stews and curries, bake pumpkin bread. Here’s another idea to use up a pound or so of pumpkin. Make hummus. This smooth whipped hummus is our Waste Not recipe this week. To save time we started with canned chickpeas, but gave them an extra simmer until […]
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Why don’t we eat radish tops more often? Maybe because the greens, strangled by rubber bands, often look half-dead in stores. At the market, though, we’ve lately seen radishes with nice leafy tops – and they’re delicious. So this week’s recipe in our Waste-Not series uses the whole radish, from top and bottom. To store radish greens in the fridge: slice leaves from the radishes, […]
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Fava bean spread: About 1 1/2 cups shelled fava beans sea salt and freshly ground pepper 1 large clove garlic, finely sliced 1 TBSP chopped parsley 1 tsp finely sliced mint grated lemon zest 2-3 tsp lemon juice 2-3 TBSP olive oil For each sandwich: 1 sandwich-sized pita bread round olive oil for brushing 1 TBSP plain Greek yogurt, drained […]
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Our weekly recipes will be focusing on sandwiches this year – sandwiches interpreted in the broadest and loosest sense, including tartines, flatbreads, rolls (some fairly classic, some breaking all the rules) plus all kinds of quick-pickles, fixings and sandwich fillips. This week: herb-butter from scratch for your radish sandwiches. Choose the most additive-free cream you can find, grab a handful […]
Read more¼ cup sugar 2 cups washed sliced local strawberries 2 Tbs. lemon juice Put sugar in a small pan with a scant ¼ cup of water and bring to the boil. Cook, stirring, till sugar dissolves and you have a simple syrup. Wash, hull and slice enough juicy red strawberries to make 2 cups. Place strawberries in a blender […]
Read moreCut 1 stick unsalted butter into 8 pieces and let soften at room temperature. Mash with 2 Tbs. finely chopped parsley and 1 tsp. or so of finely grated tender garlic scape (or smidge of grated garlic clove.) Add a squeeze of lemon juice, a pinch of finely grated lemon zest, crunchy salt. Pack into a crock, cover and refrigerate. […]
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Lettuces are at their peak. Delicious in salads, of course, but mysteriously good, too, kissed quickly by heat. Halve and grill them on the barbecue, on a stove-top grill pan, or even on a hot well-seasoned cast-iron pan. It only takes minutes – what you’re aiming for is a range of color and flavors, from outer char to still crisp […]
Read moreThere is a t-shirt you can buy online that reads: Eat More Kale. We couldn’t agree more. (Sign of our times: the Vermont T-shirt-maker has been challenged by fast-food company Chik-fil-A. A contemporary David and Goliath story, if ever we’ve seen one.) Kale is excellent steamed, sautéed, braised—or crisped to make chips (check out these recipes). Tiny tender leaves are […]
Read moreStrawberries make a last appearance in this week’s recipe, but if strawberries have had their day, you can use any soft berry in season – raspberries are delicious. Ripe berries, cream and meringue are pretty much all you need for this summer-long standby, and if you’ve no time to make meringue, you can hop across the street from the market […]
Read moreThis week we focus unabashedly on scapes, the curlicued shooting-stalks of hardneck garlic plants. Their season is fleeting—fire up your food processors and grills! We like simply anointing garlic scapes with olive oil and sea-salt and singeing them on a hot grill or grill pan –just until they’re crisp, tender if you want to keep some of their garlicky flavor, […]
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