With the best of the season coming from “orchards, farms and gardens,” NPR has put together an impressive collection of 10 summer cookbooks.
About a month ago, I ate almost an entire box of kale chips. My brother and I were visiting our cousin in Brooklyn, and before a very thoughtfully prepared vegan dinner, she put out these kale chips from her local co-op.
I could not figure out what to do with the delectable slices of Pear Cake that I brought home from this wonderful Sunday supper - eat them slowly, a little bit at a time, and make them last as long as possible? Or, eat them all up, a snack full of love, as soon as it was tea time on Monday afternoon…?
This recipe came to me from a good friend, who made the dish as part of a birthday dinner for her fiance. They loved it, we loved it, and so I had to share it with you.
I love juice made from carrots, apple and a zing of ginger. But, sometimes, it’s just a bit too thin for me. I wanted to replicate those flavors in a hearty soup, something that still feels like spring.
Just in time for a lovely spring weekend, this post came to me from guest blogger Sam Peters. Enjoy her take on an easy spring snack, one that might just make its way into your picnic basket this weekend.
A friend invited me for dinner a week ago, and started us off with a lovely onion marmalade on crackers. It was tangy, sweet, smooth and tart, on top of crispy and salty. Wonderful on the tongue. I was reminded of that dish when I saw Ruth‘s Tomato Onion Herb bread, which might just be the best way to bring all of those flavors together in a bread that’s great as a starter, a side for salad, or a snack.
Peppers and onions. Roasted eggplant, sundried tomatoes, basil. Mushrooms, onions, spinach. With all of the different ways to dress a pizza, I find myself making it one night a week. Still, I had never experimented much beyond my topping combinations, until I found this recipe for Cajun Pizza from A Couple Cooks.
Between the spicy seasonings, corn, green bell peppers, and (surprise!) gouda cheese, Sonja and Alex’s recipe reinvented the potential of pizza for me.