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

Tomato, CousCous and Herb Salad

This easy, cold salad comes together quickly, and makes great use of late Augusts juicy tomatoes and plentiful herbs. My salad, above, is a slightly simpler version of Ottolenghi’s “Tomato Party” from his cookbook Plenty. A simple mix of regular and larger, Israeli couscous, which cooks and cool quickly. As many tomatoes as you wish (the more the better) yellow, green, orange, red, zebra – the more … Continue reading Tomato, CousCous and Herb Salad

Pickled Cauliflower

It’s been hot in Philly, and very humid. It’s about this time in the summer where the idea of cooking anything is completely unappealing. I had a nice head of organic cauliflower in the refrigerator, no intention of roasting or cooking it, but I don’t really enjoy it raw. What to do? Pickle! It’s easy to make quick, refrigerator pickles out of almost any produce. … Continue reading Pickled Cauliflower

Fava Bean, Pea, and Jersey Tomato Salad

We’ve reached that wonderful part of summer when we still have access to spring crops, but the later summer crops, like vine-ripened tomatoes, are starting to appear in farmers markets and Co-Ops. Here in Philadelphia, most of our earliest tomatoes come from New Jersey, which is famous for their juicy fruits. Combining spring and summer produce, I put together this very simple, and very delicious, … Continue reading Fava Bean, Pea, and Jersey Tomato Salad

Steamed Eggplant with Miso-Tomato Sauce

I bought some adorable little asian eggplants, and there they lay, lingering in my fridge, waiting for me to make myself a dinner. I love asian varieties of eggplant, as they tend to be more tender, and less bitter than their larger, Italian cousins. With not much time or desire to put together a large meal for just myself, and even less desire to spend … Continue reading Steamed Eggplant with Miso-Tomato Sauce