Bring to a boil, down to a simmer.
Hello! Thanks for still being here after a couple months of me not publishing. It’s been a very busy summer for our family. Luckily I was able to sneak in a little time for a couple of recipes. This salad is a dish inspired by ingredients from our CSA. We got a CSA (Community Supported
I normally cook my beets by steam roasting them. It takes a long time, but it makes them easy to peel. On my birthday I made a beet and lentil salad from The Palestinian Plate. It had beets roasted at a high heat, and the skin was left on. There was so much flavor that
Truthfully, I struggled with what to title this recipe. It is cauliflower that is roasted with spices similar to the taco seasoning packets I grew up eating on ground beef in tacos and burritos. It has plenty of cumin, some garlic, and a little chili. So I toyed with “Taco Seasoned Cauliflower,” which I felt
This soup has only five ingredients aside from salt, pepper, and water, but it’s so delicious that you’ll question how that’s possible. It is very easy to make and can be done in about an hour. I was introduced to pureed roasted cauliflower soup while I was a cook. It is an example of how
I really like the crunchiness and flavor of celery. It is usually used in a supporting role; mirepoix, trinity, pot roasts, this Lentil Celery Salad. Here it gets the VIP treatment, and shines as the main ingredient. For this salad, I was inspired by the flavors of remoulade sauce, which is similar to tartar sauce.
If you are not familiar with sunchokes, allow me to make an introduction. They are sometimes also called Jerusalem Artichokes. They are a root vegetable that looks a bit knobby almost like ginger. Their flavor is earthy, but slightly sweet, almost as if a potato met an artichoke. Their sweetness is enhanced with cooking. They
Persimmons are a gorgeous, sunset-colored fruit with a delicately sweet flavor. I’m incredibly fortunate that my sister’s in-laws have a farm in Kingsburg, California, and for the last couple years I’ve been given several beautiful persimmons to enjoy. They are such a treat. These squat, tomato-shaped persimmons are the Fuyu variety, and they can be
I worked at a family owned Greek restaurant for five years in my twenties. For most of that time it was my responsibility to fold the tyropites, small savory pastries that were cheese-filled triangles of phyllo. Typically once a week I would come in a couple hours before we opened, brew and pour myself some
Chili is a Halloween tradition for my family. When we were kids, one of my parents made a big pot of beef chili on Halloween. They would serve it with an assortment of toppings like shredded cheese, sour cream, and always Fritos. Then we would warm and fill our bellies with it before we left
The first time I made this summer side dish was about ten years ago in my apartment in downtown Portland. I had a balcony with a tiny tabletop grill and could look out towards the city while I cooked. I originally meant for two separate sides of grilled veggies and couscous, but decided to combine
Down to a Simmer 