Junk: Homemade Jalepeno Poppers

While I’ve previously expressed some weakness for greasy cheesy junk food, you also already know about my love for all things spicy. This homemade treat offers both the cheesy and the spicy, but healthier and without all the processed additives. There aren’t many tricks, but it helps to leave the stem on the jalapeno if you can and use it to assist in breading. Jalapenos, … Continue reading Junk: Homemade Jalepeno Poppers

Sauteed Mushroom Burritos

I love mushrooms in everything, especially pasta. Some days it just seems so easy to throw some sauteed baby bellas in a good quality pasta with sea salt and grated Parmigiano, that I can get stuck in a rut. While I often combine mushrooms with black beans, I was looking for a lighter dish, so I made this quick, flavorful burrito. Sauteed Mushroom Burrito serves … Continue reading Sauteed Mushroom Burritos

Marinated Eggplant with Mint and fresh goat cheese

Often I miss Gourmet magazine, and sometimes I plan enough in advance to contribute to Gourmet Unbounds’ website celebrating the recipes of the former magazine. I prepared this recipe on hot evening and served it with homemade goat cheese, fresh that day, and some olive oil crustinis. At first I wasn’t so sure about the mint, but I’m telling you it was delicious, and even … Continue reading Marinated Eggplant with Mint and fresh goat cheese

September GRID: Goat Cheese and Basil Ravioli with Roasted Red Pepper Sauce

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

Homemade Jalapeno Poppers

I love jalapeno poppers, but when I suddenly had a surfeit of peppers at home, I just couldn’t bring myself to deep fat fry them. In fact, I can almost never bring myself to deep fat fry anything. But these ended up to be just as delicious, if not more so, because I used fresh, organic jalapenos and quality ingredients. Instead of trying to keep … Continue reading Homemade Jalapeno Poppers

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

Spring Greens, Rasberries and Goat Cheese in Grid

The folks from Farm to Philly were asked to contribute a local menu for the June issue of Grid magazine. I contributed a spring greens salad with raspberries and goat cheese. Enjoy, and pick up the issue of Grid! Spring Greens Salad with Raspberries and Goat Cheese serves 4 Salad 6 cups Green Meadow Farm baby greens 4 oz. Shelbrook Farms Sharp Chevre 4 oz. … Continue reading Spring Greens, Rasberries and Goat Cheese in Grid