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Archive for the ‘Eating in season’ Category

EggplantTricolor1

Roasting eggplant seasoned with olive oil, salt, and pepper makes a tasty base for eggplant tricolor.

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Kale3I 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.

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Pasta1

Fresh asparagus, peas, salty bacon, and pasta make this dish an easy weeknight meal. The highlights of lemon enhance the taste of springtime freshness.

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IMG_6769

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.

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tomatosoup

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.

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Chocolatezucchini

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.

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cukesalad1

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.

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