Spaghetti Squash – the vegetable noodle

This time of year I am absolutely crazy about spaghetti squash. These large, yellow oval squashes should be popping up in your CSAs and on your supermarket shelves. They are delicious, healthy, and provide easy-to-cook vegetable noodles that you can substitute in all of your favorite pasta recipes. In the above photo I topped my “noodles” with a sauce made from the last fresh tomatoes … Continue reading Spaghetti Squash – the vegetable noodle

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

Winter Vegetable Gratin

Sometimes you want to cook something, and you have a fridge full of vegetables, and you have to figure out how to combine your craving with your desire to use everything up before your next CSA delivery. That how this dish was born. A basic gratin, (cream, milk, cheese) with turnips, savoy cabbage, and amazing fractal-style cauliflower. Between the layers of vegetable I added dollops … Continue reading Winter Vegetable Gratin

Rainbow Chard with butter, pecorino

Dear Alice Waters, thank you for your amazing simple recipes. I’ve been in love with chard lately, especially the beautiful, rainbow-stemmed gems that have been appearing in Philadelphia farmers markets this spring. I’ve also been a little in love with The Art of Simple Food, Waters’ new cookbook/ode to simple and delicious seasonal eating. Waters taught me that chard stems are delicious (Rainbow Chard Frittata) … Continue reading Rainbow Chard with butter, pecorino