A vegetable-stuffed breakfast burrito

Burritos are made for leftovers. Fry-up anything you have in the fridge, add some protein, and through it in a tortilla with some cheese and hot sauce and you have a seriously hefty breakfast. The above burrito makes us of all the summer vegetables on my counter and in my crisper. Onions fried with garlic and zucchini, egg fried on the side, a few Tbs. … Continue reading A vegetable-stuffed breakfast burrito

Anything can go into a burrito – even a weeks’ worth of veggies

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

Guatemala, bocadillos

Snacks are plentiful in Guatemala. Many of them lean towards the sweeter side as Guatemalans, especially city-dwellers, typically take an afternoon snack and coffee break. But savory snacks (more my style) are also popular. Tostadas, little sandwiches, and my favorite (and sadly unpictured) the licuado, or fruit shake with yogurt, ice, or milk. Pictured above is a cow on the mountainside of Pacaya, an active … Continue reading Guatemala, bocadillos

The best fried pickles in Philly – Memphis Taproom

I would like to sing the praises of the fried pickle spears at Memphis Taproom. Bar none, they are the best damn fried pickles in the city of Philadelphia – maybe the whole East Coast. Full, giant dill pickle spears, breaded in beer batter (recently appearing in a thicker, even more delicious, almost corn-dog coating consistancy), soaking in deep fat oil, and served with a … Continue reading The best fried pickles in Philly – Memphis Taproom

Roasted Poblano Peppers, stuffed

I love roasted peppers, and goat cheese, and really, everything in this dish. It is based on a this recipe from the March issue of Body & Soul magazine¬† – finally they focused on vegetarianism as a way to live “greener!”¬† As is my way, I changed a few things. First, I didn’t read the recipe very carefully, and halved the peppers before I realized … Continue reading Roasted Poblano Peppers, stuffed