Cheese Plates at the Swift Half

While spending an Saturday afternoon checking out the shops and scene at the new Piazza at Schmidt’s, I got a little hungry. Not a lot hungry, but beer and a snack hungry. Already a fan of the Good Dog and Grace, I decided to check out the legendary bartender/owner Fergie’s new spot, the Swift Half. With generous outdoor seating and the luck of a Phillies … Continue reading Cheese Plates at the Swift Half

Soft Polenta with Roasted Delicata, Pumpkin Seeds, Kale, and Baby Tomatoes

After a lovely Saturday in the city, I invited friends over for dinner and a movie. I’m thrilled about the appearance of squash in my CSA, but had never before cooked or eaten delicata squash. I decided to use it like I would pumpkin (which was the right choice, since it’s quite sweet) and roasted it with garlic, then served it over soft, buttery polenta … Continue reading Soft Polenta with Roasted Delicata, Pumpkin Seeds, Kale, and Baby Tomatoes

Grilled Seitan Fajitas

Yesterday I posted a photographic and narrative guide to making your own grilled BBQ seitan. Now that you’ve made it, what do you do with it? I often eat it right off the skewer, but there are plenty of other things to do with seitan. With all the delicious summer produce, I’ve been really excited about fajitas lately, and they don’t take long to make! … Continue reading Grilled Seitan Fajitas

Make your own grilled BBQ seitan

Homemade seitan can seem like a tricky proposition, but it’s not that difficult (and much cheaper!) when you get the hang of it. Ever since I tried the amazing seitan at Horizons, I’ve recommitted myself to perfecting my seitan efforts. Above – the seitan. Already boiled, marinated, grilled, and ready to be devoured. But how do you get there? First, pick a recipe. I like … Continue reading Make your own grilled BBQ seitan

Rib Cook-off! (even for vegetarians)

I know it sounds crazy – a rib cook-off for vegetarians? But it’s true. I’m very excited to be a judge in this year’s Full Plate Cafe annual rib cook-off. In the vegetarian division! I can’t wait to taste all the veggie ribs from both the professional and amateur divisions. Competitors – here’s a hint: I like it spicy. For just $20 you get all … Continue reading Rib Cook-off! (even for vegetarians)

September GRID: Goat Cheese and Basil Ravioli with Roasted Red Pepper Sauce

The September issue of GRID is hitting the stands today with a special, larger than ever, “Back to School” issue. Ever conscious of in-season produce (both me and GRID!), I contributed a recipe using September’s still-bountiful crop of bell peppers. The fresh basil and goat cheese ravioli with roasted red pepper sauce, pictured above, may seem complicated, but it’s really just all about multi-tasking. If … Continue reading September GRID: Goat Cheese and Basil Ravioli with Roasted Red Pepper Sauce