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
I was rolling through the aisles of a local market a couple weeks ago when I spotted the fresh pasta section. I was drooling over a fresh goat cheese and herb ravioli. Until, that is, I saw the price. $9 for 12 raviolis. Are you kidding me? Back the truck up. I’m not paying 75 … Continue reading
Okay, so you know how I said I don’t make pastry? Well, this time I did and I did not explode. It turns out pate brisée is a breeze! The only thing I did different was blend the flour, salt, and chilled butter in the food processor rather than trying to cut it in. Then I … Continue reading
I recently discovered I actually love puff pastry. I had made a recipe once before and had opted for the expensive, artisanal kind at my grocery store and it turned out incredibly greasy. Turns out most puff pastry is not greasy – just delicious. No now I buy the conventional brand – but do let … Continue reading
Yes, more Emeril. Sue me. This is a great weeknight meal that is pescatarian , uses up some of my lovely yellow CSA tomatoes, and is a breeze to put together. Here is the original – I’ve changed it up just a little. And have I mentioned – the combination of Emeril and Martha 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
This recipe is an amalgam of several different recipes. I have been trying to cut way down on my meat intake since the beginning of the year. Not full on vegetarian, but I’m trying to limit the number of servings I eat per week. This recipe uses some of my favorite things – fresh herbs, … Continue reading
I’ve been holding off on a few posts because my photos have been coming out poorly. I’ve decided to post them anyway, add photos the next time I make those recipes. It’s a brand new year. This is a recipe from the New York Times that I have adapted a little for my CSA and … Continue reading
Onions and peppers abound during the summer months in my CSA box. One of the ways I use them, pretty much weekly, is by browning them together and whacking them on a sandwich or burger. Most often I use my tried and true Pork Tenderloin recipe which I am going to share. It is awesome. … Continue reading
Living Gluten Free 