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