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.

Easy Asparagus and Mushroom Tart

Asparagus languishing in the refrigerator. Shitakes sitting unused. A hungry me, and a desire to combine the two. I took this recipe from epicurious.com and and tweaked it just a little bit. I substituted a whole wheat pizza crust (thank you, KitchenAid!) for the puff pastry and substituted some yogurt with lemon zest and a dash of vinegar for the crème fraîche. The result – … Continue reading Easy Asparagus and Mushroom Tart

Holiday Rolls #2 – Buttermilk Biscuits with green onions, black pepper, and cornmeal

I know, I’ve been a bad blogger, but I’ve also been in Indiana, where the slow internet connection makes blogging an exercise in futility. But I’m back! I made these easy rolls as an alternative to traditional buttermilk biscuits. Buttermilk, yes, but with the kick of green onion, black pepper, and the texture of cornmeal. They look dry, but are surprisingly moist. Continue reading Holiday Rolls #2 – Buttermilk Biscuits with green onions, black pepper, and cornmeal

Roasted Cauliflower

I have to admit that there are few ways that I like to eat cauliflower. Ever since childhood, “trees” (cauliflower and broccoli) don’t much appeal to me. But it turns out that Iove it roasted! There are many different ways to flavor roasted cauliflower, but this is the basic: Thinly slice one head of cauliflower and place on an oiled cookie sheet. Brush to slices … Continue reading Roasted Cauliflower

Bulgar Salad with Baby Heirloom Tomatoes, Swiss Chard and Goat Cheese

Perhaps you’ve noticed that it’s too hot to cook. But I wasn’t going to let my beautiful swiss chard, soon to wilt, go to waste. I made this quick salad with bulgar (or cracked wheat) that is an easy-to-cook whole grain. Much like couscous, you just have to cover it with hot water and let it soak until it gets soft (between 15 and 30 … Continue reading Bulgar Salad with Baby Heirloom Tomatoes, Swiss Chard and Goat Cheese

Fried Sage and Sqaush Soup

I had some squash puree in the freezer, and plentiful sage in the garden, so I threw together this little soup as a starter for an easy Sunday night dinner. The soup is based on this recipe at epicurious.com, though I substituted homemade vegetable stock for the chicken, and used Earth Balance instead of butter (making it vegan) . The recipe also calls for too … Continue reading Fried Sage and Sqaush Soup