Vietnamese Spring Rolls – Goi Cuon

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

Carrot and Kale Capatavi

Carrot Kale Capatavi!  Carrot Kale Capatavi!  Carrot Kale Capatavi! It’s more than just a tongue twister.  It’s a good, vegetarian meal that even a toddler will eat.  If you don’t have capatavi at your disposal, any tubular pasta will work. 1 lb carrots, sliced into 1/4″ rounds 2 T butter 1 lb capatavi, or other … Continue reading

Fennel Risotto and Braised Carrots

Fennel showed up in the box again.  And once again I was a bit flummoxed as to how to use it.  But over this last year receiving a CSA, I’ve figured out that a pretty good formula for dealing with vegetables is to mix them into a carb (pasta or rice) and add cheese.  Hence, … Continue reading

Lemon Chicken Orzo Soup

There’s a Greek restaurant in town that makes the most amazing soup.  It’s got lemon, chicken, orzo, and some veggies in it.  It finally dawned on me to search out a similar recipe to make at home, and that recipe has now become a lunchtime staple in my house.  I’m sure the soup has some … Continue reading