The dog days of August are in full swing and it is hot! These tiny popsicles made with just three ingredients are a refreshing pick-me-up in the middle of a summer afternoon.
The day before it opened on July 30, 2015, I joined a media tour of the Boston Public Market. The place is vibrant with color and the air hangs with the smell of fresh produce, flowers, honey, and chocolate. Can this be Boston’s official happy place? (Good-bye, Cheers!) We had the luxury of talking with some of the 38 vendors who practically hum with passion for the vision of the nation’s first indoor, year-round locally sourced market. I hope you enjoy this sneak peak, until you can get there yourself.
Roasting eggplant seasoned with olive oil, salt, and pepper makes a tasty base for eggplant tricolor.
I know what you are thinking: Stop with the kale recipes already! It’s no longer trendy! I can’t eat anymore! I’ll never like it! But the fact is, kale is going to keep growing from the ground and your local community supported agriculture share (CSA) is going to keep putting it in the bags it delivers to you, so keep calm and kale on.
If you are ever stuck with a carton of sour cream, use it to make a sour cream pound cake. This easy recipe has a good crumb, moist enough to eat plain with a sprinkling of powdered sugar. It would be even better with a fresh berry compote.