Roasting eggplant seasoned with olive oil, salt, and pepper makes a tasty base for eggplant tricolor.
Archive for the ‘Eating in season’ Category
Eggplant tricolor
Posted in Eating in season, Side dish, tagged cooking with vegetables, eggplant, recipes on July 26, 2015| Leave a Comment »
Kale, carrot, and onion
Posted in Eating in season, Recipes, Side dish, tagged kale, recipes, vegetarian on July 21, 2015| Leave a Comment »
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.
Asparagus, peas, and bacon spring pasta
Posted in Eating in season, Main dish, Recipes on May 14, 2015| 1 Comment »
Fresh asparagus, peas, salty bacon, and pasta make this dish an easy weeknight meal. The highlights of lemon enhance the taste of springtime freshness.
Pumpkin cranberry scones
Posted in Baked goods, Eating in season, tagged pumpkin recipes, scones on October 21, 2014| 3 Comments »
Pumpkin cranberry scones with orange zest icing made with self-rising flour and pumpkin pie filling are easy to make and have all the right flavors of fall.
Homemade tomato soup
Posted in Eating in season, tagged cooking in season, lunch recipes, soup recipes on September 15, 2014| Leave a Comment »
This creamy homemade tomato soup made with no dairy and just a few ingredients has a great “mouth feel.” You’ll never want to open another can of tomato soup again.
Chocolate zucchini cake
Posted in Baked goods, Chocolate, Dessert, Eating in season on August 29, 2014| 4 Comments »
For those of you fortunate to be near a farmers’ market, or even better with an overflowing garden of your own, use up the abundance of zucchini with this decadent chocolate zucchini cake.
Cucumber avocado salad with mint
Posted in Eating in season, Salad, tagged recipe, salad, vegetarian on June 15, 2014| 2 Comments »
For a refreshing summer salad, combine cucumber, avocado, and mint with a little olive oil and lime juice.
We’ve been holding our church services at Spontaneous Celebrations, a community center in Jamaica Plain. I was standing outside after the service in the bright sunshine with Rebecca and Jenny when I noticed there were huge bunches of mint growing between the sidewalk and the bottom of the stairs.
Mint can take over a garden like an invasive weed, so I had no qualms about helping myself to a bunch of mint. It’s wonderful to not only have a mint in a vase to perfume the air but also to keep it handy to chop into salads, or add to a glass of refreshing ice water or lemonade.
Rustic ratatouille
Posted in Eating in season, Main dish, tagged ratatouille, recipe, tomatoes on August 5, 2013| 4 Comments »
With August’s arrival comes the abundance of fresh tomatoes. A slow-simmered dish like ratatouille is a delicious use of right-off-the-vine tomatoes and should be part of your summer’s repertoire.
Ratatouille, which comes from the French word “touiller,” meaning “to toss,” is literally a tossing in a pot of summer vegetables and simmering them in olive oil: tomatoes, eggplant, zucchini, bell peppers, onion, and seasoned with fresh garlic, basil, and perhaps a bay leaf. There are many varieties of ratatouille. There is the Disney version, made popular by the Pixar film “Ratatouille”; Julia Child sautées the vegetables separately; Alice Waters creates a “basil bouquet” bound with kitchen twine to enhance the flavors of the vegetables as they cook.
Strawberry mango salsa
Posted in Eating in season, Sauces, Uncategorized, tagged food, fruit salsa, mango, recipes, strawberries on May 29, 2012| 1 Comment »
The best thing about spring is the arrival of fresh fruit. And while I enjoy a tomato-based salsa I find that fruit salsa is a little more versatile. Now that mangoes and strawberries are both in season, it’s the perfect time to combine them into a topping for chicken or serve them with tortilla chips at a backyard barbeque.
Stuffed spaghetti squash
Posted in Eating in season, Main dish, tagged dinner, food, Parmesan cheese, recipe, spaghetti squash on October 28, 2011| 8 Comments »
Sometimes squash can be intimidating. They are weird looking, require a huge knife to hack them open, and then take hours in the oven to roast and soften. Spaghetti squash are the smoothest of the squash family. Their flesh, when cooked, breaks apart in strings not unlike angel hair pasta. But don’t be fooled. It is still a squash.
I just learned a great squash trick. You can soften a squash in 8 minutes in the microwave. Yes. Just halve it, scoop out the seeds, cover it in plastic wrap and nuke for 8 minutes. You’ll want to let it rest a bit so you don’t scald your fingers when you remove the plastic wrap.
Search Kitchen Report
Top Posts & Pages
-
-
Recent Posts
Recent Comments
Kitchen Tweets
- RT @_stopdropnroll_: the pandemic saw the continuation of a longstanding consumer and business trend: ditching cash. the problem? there are… 3 weeks ago
- Baseball is for everyone @justinebaseball @_rachelbalkovec usnews.com/news/sports/ar… 1 month ago
- RT @OBrien_Kat: I wrote an achingly personal piece that the @nytimes published today on being raped by an @mlb player while I was a sports… 1 month ago
Pages
