Have you visited the Falmouth Service Center table? Two weeks ago, David Hearne was there showing us how to make “Veggie Pinwheels,” slices of whole-wheat tortilla wraps, packed with fresh crunchy vegetables. David volunteers with the Service Center, doing food demos, and these colorful wraps are a hit whenever …
Fresh cod with Ginger-scallion sauce One pound of fresh fish Half bunch of scallions, cut into 1/4’ slices at the white end and going up to 2’ for the green 2-3 inch chunk of ginger root, grated 3 Tablespoons olive oil 2 tablespoons butter One …
Summer is waning. The autumnal equinox falls on September 22. Make salad while the sun shines. Here is an easy-going chopped vegetable and bread salad called fattoush. If you can find powdered sumac, a tart, deep-red, Middle-Eastern spice, dust it over the finished salad. Similarly …
In late summer thoughts turn to ratatouille, the classic French dish made with eggplant, tomato and zucchini. Tian, another Provencal classic, uses the same vegetable trinity. Why isn’t it better known? Is it the challenging name: Tian? (Say tee-on to get a very approximate idea.) …
This week’s recipe combines butter-poached peas, scallions and garlic scapes, which become a quite different vegetable when cooked–bean-like and sweet. Spring Vegetable Ragout 10 oz sugar snap pea-pods, trimmed (about 4 cups) 8 oz shelling peas (about ½ cup shelled) 8 garlic scapes, tender parts …
As evenings get cooler, we don’t mind switching on our ovens and roasting vegetables at high temperature. You might want to try roasting eggplants while they are still plentiful. Choose the regular glossy dark eggplants for this. The addition of a pinch of turmeric is …