Quinoa Porridge with Grilled Tomatoes and Garlic

I could eat this savory porridge everyday. Between the quinoa, rich in vegetable stock (and butter!), the rich flavor of blistered  cherry tomatoes, bright herbs, salty feta cheese tang, and crispy, fried garlic, this dish gives me everything in umami flavors, and diverse textures. I originally made this dish for a quick dinner, but I gladly ate it again for breakfast the next day, and then … Continue reading Quinoa Porridge with Grilled Tomatoes and Garlic

Eggplant Delight.

A simple, pureed dish of grilled eggplant, fried lightly with an egg, sprinkled with coriander and lime juice. It’s simple, easy, and delicious on toast or as a side with rice. I used these interesting round, green asian eggplants that have a very mild flavor, but are also full of small round seeds, which add another textural component to the dish. 3 medium asian eggplants … Continue reading Eggplant Delight.

Breakfast Bulgar Upma

I love savory breakfast foods. On Philadelphia’s first snowing morning this winter, I wanted a warm, heating porridge, and found a great option in Whole Grains for a New Generation. Upma is a spicy Indian mush – but don’t let that dull description fool you! This breakfast porridge had loads of texture, and bold flavors. I had no teff in the pantry, but substituted some bulgar, … Continue reading Breakfast Bulgar Upma

Cranberry Wine and Ginger Jam

    Do you make holiday food gifts? I like to give my neighbors and co-workers a little something, but I’m not really big on the traditional cookie plates. Every year I make something different, and this year a left-over bag of Thanksgiving cranberries inspired a jam-making evening. The jam is think, really almost more of a chutney, and I used the basic recipe from … Continue reading Cranberry Wine and Ginger Jam

Muhammara Spread

Muhammara is a delicious, complex, savory Syrian spread that I can’t get enough of. As a dip for toasted flatbread, spread on a sandwich, even tossed over pasta, the earthy, intriguing flavors of roasted walnut, red peppers and tomatoes, spices, and of course, a healthy drizzle of olive oil have me sneaking into the fridge in the middle of the night, spoon in hand, for … Continue reading Muhammara Spread

Seared Tofu in “Crazy Water”

Have you ever heard of  Acqua Pazza or “crazy water”? It’s an Italian tomato broth infused with olive oil, chills, and fresh parsley. Traditionally, its used to poach fish, but I made this version using local, organic tofu “steaks” cut on an angle.  I carefully poked a few holes in the tofu and marinated it in sesame oil, tamari, a bit of powered ginger and … Continue reading Seared Tofu in “Crazy Water”

Zucchini Agrodolce

We may be officially transitioning into fall, but there are still zucchinis in our farmers markets and gardens. Squeeze the last little bit out of summer with this zucchini noodle recipe from the smart Heidi Swanson and her blog site 101 Cookbooks. (Recipe) I made my version, above, with green zucchini instead of yellow squash and, at the last minute when I discovered that my … Continue reading Zucchini Agrodolce

Quick, versatile tomato sauce

I have all of this undersized, beautiful, tasty tomatoes in my garden. You might have a bunch of big juicy heirlooms bought at the farmers market, or a leftover assortment of smalls and larges, all different types. No worries. You can make a quick sauce that is super flexible, keeps well in the fridge for over a week, can be frozen, or can even be … Continue reading Quick, versatile tomato sauce

Zucchini “Noodles” with Pesto Trapanese

A simple, easy way to use a plethora of zucchini is to simple julienne it (as basic julienne tool like this one, or a good mandoline will make quick work of this job). You can choose to leave the zucchini raw, or blanch it quickly in boiling water for 2 minutes before dropping it into cold and draining. If you’d rather not julienne the zucchini, … Continue reading Zucchini “Noodles” with Pesto Trapanese

Pasta and Fried Zucchini Salad

  It’s still summer, and there are still plenty (or too many, depending on your gardening situation) zucchinis around. This is a recipe from Ottolenghi’s Plenty, a recipe based on his grandmother’s fried zucchini. Sage and thyme are common pairings for fried zucchini, but this dish takes a more piquant summer turn with generous handfuls of torn basil and fresh parsley. Here, the zucchini is fried in … Continue reading Pasta and Fried Zucchini Salad