Posts tagged as vegetables
Farmer’s Market Potato Salad
This salad – Potato Salad with Morels, Asparagus & Basil Vinaigrette – hails from the fantastic blog, Gluten-Free Girl and The Chef. Potatoes with morels, a killer combination, right? (Anything with morels…) I noticed right away that the recipe is wonderfully adaptable to whatever is in season, so when I spotted the first batch of…
Hearty Summer Soup
Asparagus is at its peak right now – don’t miss it! Grilled, roasted, blanched…all fabulous, but make sure to save a bunch for this lovely soup. (Or for this potato-asparagus frittata, which I posted last week.) Here’s a simple, flavorful soup that makes delicious use of spring and summer produce. In this version I include…
Grilled Salmon with Avocado, Egg, Greens, & Mustard Vinaigrette
As I’ve complained before, it’s hard to find good salmon in Minnesota. I know, we’re in the middle of the country, about as far from any ocean as you can get in North America. It’s an unimportant problem. My not-terribly-local solution is that I buy wild salmon filets online from VitalChoice, the king salmon to…
No-Fail Pork Ribs and Tangy Coleslaw
These falling-off-the-bone ribs almost make themselves. Alongside crunchy slaw, they’ll make your Memorial Day barbecue! So, the countdown to Memorial Day continues… Last week, I suggested strawberry shortcakes for a post-barbecue dessert. This week, the barbecue’s main show: no-fail pork ribs for grill novices (and experts) alongside crunchy, tangy coleslaw. The ribs are a bit of a…
Pizza with Potatoes, Pancetta, and Ramps
Have you noticed the buzz about ramps and wondered what’s up? Ramps are wild onions that taste like mild garlic and when they show up in markets, it’s a sure sign that spring has sprung. Lalalaaa! I suspect that’s why they make spring-fevered foodies a bit crazy. And like fava beans, morel mushrooms, and fiddle-head ferns,…
Favas + Asparagus = Spring!
Fava beans are back in the markets and that means Spring! I bought a bunch at Whole Foods, as well as a bunch of asparagus, and sauteed the two with a little garlic, in perhaps a little butter, and ate them – fresh and earthy – over creamy polenta. Pure Spring comfort, eaten with a…
Mache Salad with Hazelnuts, Dried Cherries, & Goat Cheese. Or Not.
Or Arugula Salad with Walnuts, Apples, & Cheddar. Or Frisee Salad with Almonds, Pears, & Gorgonzola. You see where I’m going. The recipe below can be altered, riffed on, adjusted endlessly. Use what’s in season, or your favorite combination, or whatever sounds perfect with your entree. All that matters is that you end up with…
Happy Belated Passover, Easter
Oh look, I missed both holidays. I usually relish cooking Kosher for Passover treats for my stepdaughter, as well as coloring Easter eggs and making brunch for my son. A trip to Seattle and illness (see below) wiped out both opportunities this year. Instead, on Sunday, I made a potato-pepper hash with baked eggs for…
Stuffed Portabella Mushrooms
Stuffed mushrooms are the way I learned to love mushrooms as a kid – apparently I would eat almost anything with stuffing in them. I still love stuffed mushrooms, so once in awhile I make myself a large portobello version for a light lunch or dinner. I tend to make just one for myself, but…
Saturday Brunch: Baby Artichokes with Ham, Baby Grilled Cheese Sandwiches
Saturday brunch! It’s my special John-n-Stephanie thing, and I love it like I love puppies and sunshine and champagne and straight hair. And I love those things very, very much, so now you know how much I love Saturday brunch. We don’t have our kids on Saturday mornings (divorce…