Ahhh, the frittata. The catch all for those vegetables you just don’t know how to handle. When amaranth greens showed up again, I decided that the forgiving vehicle of a fritatta to get them to the table. Seriously. How pretty are those leaves? It’s like summertime in a skillet! And anything that ends with a … Continue reading
I love summer vegetables. I love basil and tomatoes and dinners that take only 15 minutes from walking in the door to sitting at the table. The frittata is the perfect vehicle for a fast dinner. It’s easy, flexible, and you usually have all you need in the larder to complete the meal. Frittata Margherita … Continue reading
Sometimes you just don’t need to mess with the classics. Basil season, tomato season, Caprese. Fresh mozzarella layered with fresh tomatoes that have never seen the inside of a refrigerator*, sprinkle on basil leaves and drizzle with olive oil, salt, and pepper. Pile on some proscuitto if you’ve got it, and you have the recipe … Continue reading
It’s herb season! We got thyme in the box for the first time, and basil is coming out of our ears. My neighbor’s rosemary bush, which might have made some surreptitious contributions to meals past, is exploding right now, practically covering the sidewalk. Herbs are everywhere, and I love it. I decided to put some … Continue reading
Hooray for Pinterest! I have found some fantastic food blogs via other pinners. This one comes from Pinch of Yum and includes a few changes based on what I had in the fridge that week from the CSA – but it is mostly intact. This is a delicious dish – use the full amount of Tom … Continue reading
I’m calling this a sherbet though it may technically be ice cream. Mr. and Mrs. Wikipedia say that sherbet has between 1 and 2% milk fat. This recipe uses half and half, but has a pretty high water content from the strawberries. It’s more refreshing than creamy. I’ll let you decide. All I know is … Continue reading
When we get a lot of lettuce from the CSA, especially that beautiful red Romain, I like to do a “roll your own springrolls” night. There’s no set recipe, just a bunch of stuff out on plates that we can roll up in rice paper and eat. Here’s a list of possible ingredients: cooked shrimp … Continue reading
I’m on another Emeril kick. When am I not? I’ve been eying zucchini cake recipes for a while, and now our CSA is stuffed full of all kinds of squash, so I decided it was time to try something new. This recipe is not too hard, but I have a few of my own changes … Continue reading
Okay, this is actually destined to be another signature cocktail, but I haven’t found the right booze combination yet so I’m posting the non alcoholic version. I love trying different herbs and fruits, and the purple basil darkens the color of the strawberries to this beautiful burgundy color. The purple basil is also more anise-y … Continue reading
Green tomatoes! A CSA box first for us. Oh, yes, they will be fried. But before I got around to that, this happened. We were making a quick pizza dinner the other night and as I pulled the cheese out of the fridge, I pondered “…hey…do you think you can make margherita pizza with green … Continue reading
Living Gluten Free 