Last week we ran a recipe for roasted eggplant. This week we’re roasting cauliflower. Even people who profess not to like cauliflower one bit can fall in love with this dish. Roasting brings out the sweetness of cauliflower and slightly caramelizes it. And the recipe couldn’t be easier. Roasted Cauliflower 1 lb or so cauliflower, washed and trimmed 3-4 Tbs. […]
Read moreAs 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 less for taste than for color – it imbues the eggplant slices with a golden […]
Read moreIt’s been the vogue for a while to barely cook green beans—just plunge in boiling salted water for a few minutes until crisp tender. And, especially if they are skinny, beans are good cooked like that, in a squeaky, vibrant-green sort of way. There’s something to be said, though, for cooking beans over very low heat in their own buttery […]
Read moreTomatoes, fresh basil, garlic and olive oil…. All are available now at our market. Together they form the basis of many a great summer dish. Including this one for baked tomatoes, which delivers great flavor with a minimum of fuss. Tomatoes stuffed with basil and garlic 4 medium-large firm ripe tomatoes 2 fat cloves of garlic, halved lengthways 4 large […]
Read moreHere’s a twist on guacamole that adds colorful summer vegetables from the market. Call it guacamole loco. Farmers’ Market Guacamole 1 small ear of fresh corn, husk and silk removed olive oil large pinch each cumin seeds and dried oregano 1 peeled, very fresh garlic clove salt, ¼ tsp. red chili flakes 2 ripe avocados, halved, pits removed ¼ cup […]
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