Ah, the ubiquitous Caesar salad…which has nothing to do with Julius Caesar! This salad was created on July 4, 1924, by Caesar Cardini in his namesake restaurant in Tijuana, Mexico. The story goes that the kitchen was overwhelmed by the rush of Fourth of July customers & ended up short on ingredients. The industrious Cardini
Spring brings an influx of sunshine, flowers & thankfully new veg to eat! I don’t know about you…but by this time of year I am really tired of eating carrots, cauliflower & Brussels sprouts. Bring on the peas, asparagus, radishes & greens!! What’s even better is when you can prepare an old vegetable in a
Ahhhhhh, Spring! It is on its way…despite the snowy conditions you might see outside. One of the loveliest harbingers of warmer temps are the bright green shoots of asparagus that pop up from their perennial roots. And when those first spears show up in the stores…eat ’em to your heart’s content! Asparagus is quite versatile
In this wintery season of veg I feel like there are so many overlooked options…fennel being one of them. Fennel is a member of the carrot family with a lovely anise-y (or liquorish-y) taste. All parts of it can be eaten from the crisp white bulb to the feathery dill-like fronds. And it can be prepared
OK…I admit…I detest pickles!! So you can imagine my hesitation when I saw this recipe. My mind went immediately to “Why ruin a perfectly good coleslaw with pickle juice?!!” But then I remembered Dr. Seuss & “Green Eggs & Ham“. I made it, I tried it…and whatya know…I liked it! This Dill Pickle Coleslaw makes
Oh, my goodness…I have SO much zucchini!! My one plant has produced so many squashes that I’ve fallen behind. Which means I’ve ended up with ginormous zucchinis that are really too big for much of anything…except Zucchini Bread! Here’s a tasty recipe guaranteed to make a dent in those overgrown zucchinis. Enjoy! Makes 1 loaf
As you may know, this year I planted a summer garden…and it’s doing amazingly well! I have so much basil & zucchini that I’m having a hard time keeping up with it all. A good problem to have! So, instead of leaving zucchini on the neighbor’s doorstep in the middle of the night, I dug
With Springtime comes warmer weather & delicious new veg to eat. As a seasonal eater I must say that, by the end of winter, I get mighty tired of butternut squash, beets & broccoli! Sauteed Green Beans, Fennel & Garlic is an easy, flavorful dish which doubles as a great opportunity to add an underused
Bok choy (or “white vegetable” in Cantonese) is an unusual green because it has about equal parts leafy greens to hearty stalks (most greens are all leaf & no stem). And because it has a goodly amount of thick stems means that it is ideal for braising. Adding a bit of butter to the braising
Apparently, I’m on a potato kick…as evidenced by two potato recipes two weeks in a row (see last week’s Dutchess Potato recipe)! Being an Idahoan I gotta love my spuds!! The best part is that there are endless ways to cook potatoes. You know…Po-tay-toes! Boil ’em, mash ’em, stick ’em in a stew! Salt crusted, however, is a