Skillet Potatoes with Olives and Lemon

Another summer recipe for Gourmet Unbound, this helped my use up some of the piles and piles of new potatoes I’ve been receiving from my CSA. Almost too easy to be believed, and terribly delicious, this recipe includes some of my favorite things, including some meaty green Sicilian olives, capers, and lemon zest.


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 better as a cold, straight from the fridge snack over the next few days. These marinated eggplant strips would also be delicious in a cold vegetable picnic sandwich, which I’m trying this weekend.

Mushroom Tortellini in Mushroom Broth

I was feeling a little bit bad about my poor pasta maker, stored so long in the cupboard. For February’s Gourmet Unbound I decided to make fresh mushroom tortellini. While there certainly were quite a few step (broth, filling, fresh pasta, rolling, cutting, filling, and folding) in the end it only took me about an hour. And let me tell you, it was delicious. Seriously delicious. I froze the remaining tortellini and ate it this week in a goat cheese sauce with finely shredded collards. Still delicious. A definite comfort meal, and sure to impress anyone you have over for dinner.

Roasted Carrots and Parsnips with Herbs

Roasted Carrots and Parsnips with Herbs

I love to find new recipes for my in-season vegetables, and often I turn to for inspiration. The Epicurious website catalogues recipes from Bon Appetit, Food and Wine, and the late, great, Gourmet. Gourmet was one of my favorite magazine because of it’s beautiful photographs and in-depth foreign food explorations. I decided to submit a few recipes this month to the website Gourmet Unbound, which celebrates the former magazine, but through food blogs that mine the Gourmet Archives. The above is a very simple recipe of roasted parsnips and carrots (I had a bag each in my CSA that week) with herbs. I used the last of the sage from my garden, and some fresh rosemary leftover from another dish. Yum! The recipe is from Gourmet, December 2002.