My garden is still producing tomatoes and cucumbers and herbs and all kinds of good things. But the beginning of the school year always means that I have less time for cooking in the evening than I would like. My solution? Toss a whole bunch of delicious things in a tupperware, take them to work, and chop them all up there. If you don’t have … Continue reading Garden Lunch Salad
This soba salad pulls no punches. Piles of fresh cilantro and basil, mango, fried eggplant (and I added tofu) hot peppers, sesame oil, red onion, rice vinegar and fresh garlic (I’m not afraid of fresh garlic. Love me, love my garlic). It has four major components – sauce, noodles, fried things and chopped things – so it takes a little bit of effort. But the … Continue reading Soba Noodles with Eggplant and Mango
I believe that almost anything can go into a burrito or wrap. Arriving home with another huge CSA share, and still swimming in vegetables from last week’s late holiday delivery, I made a mission out of using as many vegetables and odds and ends as possible in last nights dinner. I fried garlic scapes and green onions in a wok, then added dandelion greens and … Continue reading Anything can go into a burrito – even a weeks’ worth of veggies
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
I love tomato salads, and I love the heirloom tomatoes that I’ve been receiving n my CSA. They are so delicious, and perfectly ripe, that they make me wonder why I ever even bother eating tomatoes out of season – its like an entirely different food. During hot spells, I like to keep my refrigerator full of fresh produce and put together simple salads, even … Continue reading Tomato Salad with feta, cucumber, and capers
I love cabbage slaws – all kinds of cabbage slaws – except those that involve mayonnaise. This slaw has some asian flavor, and I topped with a few wedges of very basic grilled tofu, marinated in lime, peanut oil, garlic, and just a dash of soy. I have to admit that this meal wasn’t entirely local. The cabbage, green onions, basil and tofu were. The … Continue reading One Local Summer: Thai Cabbage Slaw with Grilled Tofu
Just in time for BBQ season! Mayonnaise is really not that difficult to make, and much tastier, healthier, and more delicious when you make it yourself and add fun things – like chili and basil, to the mix. Chili Basil Mayonnaise one egg yolk 1 Tbs. Dijon mustard 1/2 c. vegetable oil 1/2 c. olive oil 1 Tbs. white balsamic vinegar 2 red chilies, finely … Continue reading Chili Basil Mayonnaise
Senor Lanky and I love Vientiane, our local Laotion family-owned restaurant so much, we actually ended up there on Valentine’s Day with with our fancy bottle of Spanish wine. The restaurant was dimly lit, and on every high surface the staff had placed little glimmering votives in wine glasses. For about a year, I ordered the same thing over and over, because I loved it … Continue reading Vientiane
I am so in love with the whole-grain rolls from Metropolitan Bakery, I want to sing about it. They have all kinds of delicious texture, and an almost nutty flavor, and go well with all of may favorite sandwich toppings. I found out that I can order these rolls bulk from the main Metro bakery, so I ordered 5 dozen and made a whole spread … Continue reading
