Everyone is hitting their pantry. I’m guilty of neglecting dried fruit (although dried apricots are not around long) and dried split green peas. The Spring garlic from the garden is perfect for harvesting now before it jumps into its May growth spurt. Then the garlic shoots become too woody, forcing us to wait for scapes…
Savory Broccoli Cheddar Pudding
This is so rich! Forget any calorie counting here. Reserve for luscious occasions. Serve as an indulgent side dish or with a salad. A leek instead of an onion would be lovely here. Savory Broccoli Cheddar Pudding Print Prep time 10 mins Cook time 1 hour 10 mins Total time 1 hour 20 mins…
Minestrone
This is the time of year I freeze a whole lot of minestrone for the winter months. I leave the pasta out, to keep it from becoming mushy upon defrosting and heating. That allows me to change it up at whim into a Moroccan, Mexican, or Indian stew or soup. This is what I traditionally…
Tomato Peach Chutney
Tomato Peach Chutney Print Prep time 15 mins Cook time 1 hour Total time 1 hour 15 mins Recipe By: Sheila McDuffie Serves: 8 half-pint jars Ingredients 6 peaches, cut into 1-inch chunks 2 cups cherry tomatoes, cut in half ½ cup raisins l 1 medium onion, coarsely chopped 2 cups raw…
Roasted Ratatouille
This is the time of year that I always make a big batch of ratatouille to freeze for the winter. Grab some Roma or other paste tomatoes for this. You want a meaty tomato, not the delicate (and expensive) heirlooms as a base. I had green Italian peppers from the garden, but of course you…
Mexican Salsa Verde
This recipe can be made raw, roasted, or boiled. I prefer boiled to cut the harshness of the onion, so that’s the recipe I’ve given you below. Mexican cuisine dry-roasts aromatics and vegetables and the oil is added later, in this recipe once the ingredients are cooked and put through a blender. I quadrupled the…
Kendra’s Cucumber Salad
Kendra and Eduardo are visiting for a few days before they head back to grad school and Kendra made us a cucumber salad for our lunch. I ate it with a smile, despite my disdain of raw onions soaked in vinegar. Kendra loves sour things and worked in a Korean restaurant when she and her…
Roasting Vegetables
Clockwise from top left: Shallots, red bell pepper, fennel, sweet potato, butterball potato, Brussels sprouts, butternut squash, carrots, blue sweet potato, rutabaga. Roasted vegetables are the umami of the plant world. Their depth of flavor is without compare. The browning (maillard effect) is how you develop the umami, caramelizing the natural sugars in the vegetables….
Red Lentil and Tomato Soup with Ras el Hanout, Harissa, and Preserved Lemons
All at once my neighbor Mark showed up with 30,000+ lbs. of gravel for the driveway and outdoor kitchen area, the sun came out, and I was craving some red lentil soup. This Moroccan inspired soup comes together in just over 30 minutes. Remember the recipes I posted for Preserved Lemons, Harissa, and Ras el…
Composed Salad
This photo is over the top! First I think Mardi Gras, then I’m looking for the vegetable man a la Giuseppe Arcimbold. Still, I wanted to share this because parts of this salad were purchased at Green Thumb Farmstand in Southampton, NY. Yes, I actually got out of Upper Black Eddy and had a whirlwind…