|Meet my nemesis.|
Sunday, July 31, 2011
Friday, July 29, 2011
I have a problem. Every time I find a lovely, sophisticated place to buy exotic, briny olives and flavorful cheeses, I develop a crush on the cheese monger.
I know. I'm not single. I'm getting too old to have crushes. But like good cheese, 20-something Brooklyn men who have seemingly infinite knowledge about olives, wine and cheese are, well, pretty tasty.
Thursday, July 28, 2011
So, the salad is nothing special. Just CSA veggies to go alongside a main course. But the dressing...
It is my new favorite thing. And it uses up a lot of dill. And as anyone with a CSA knows, at some point during the summer you will have more dill than you can possibly use.
Wednesday, July 27, 2011
Tuesday, July 26, 2011
So, of course, it was rainy and below 80 today, so cranked the oven up to 450 and made pizza. I also made a really delicious salad dressing, Dill-Dijon Vinaigrette, which I'll try to share later in the week. It's a great use of overloads of CSA dill.
Monday, July 25, 2011
Thankfully, it has cooled down quite a bit. I could chop vegetables (and even saute them) without feeling like I was going to die. And yes, today there's a little bit of church-talk with your recipe. Skip it if you so choose, but read at least a little. It's about my experience at a particular place, not about what you should or shouldn't believe.
Sunday, July 24, 2011
Saturday, July 23, 2011
Friday, July 22, 2011
A decadent dessert to celebrate my friend Becky's new apartment. I'm a good friend.
Of course, then it was too hot in my apartment and we went out to celebrate with drinks and I didn't bring them with us. So I'm not that great.
But I'm bringing them to work today to share with the OTs and SLPs I eat lunch with, so I'm a good colleague at least.
Thursday, July 21, 2011
There's nothing like cold soup in the summer. It's refreshing and healthy. I used to love getting strawberry-cucumber soup in the summer. While I still find that delicious, now that I'm a New Yorker (nearly 8 years lets me claim that title, right?), I find myself craving cold borscht from Veselka.
Wednesday, July 20, 2011
Tuesday, July 19, 2011
Monday, July 18, 2011
Sunday, July 17, 2011
Saturday, July 16, 2011
Friday, July 15, 2011
I made a cocktail with the raspberry vodka and some basil. Thanks to my friend Matt for some advice on cocktail making. He's both a fabulous bartender and a fantastic actor. He also writes a blog about what he thinks about in the shower. And to The Pickle Juice Guy, as he's requested to be called on the blog, (yeah, we're still friends) for a suggesting a name for the cocktail.
Thursday, July 14, 2011
Crispy tofu, stirfried Japanese turnip and green beans tossed with a flavorful miso-walnut sauce and served over ribbons of collard greens that have been blanched and then sauteed with garlic in a combination of olive and sesame oils. Leftovers are fantastic tossed with some soba (that's how I had it the second night).
Wednesday, July 13, 2011
I know it's hard to believe, but I'm a little tired of fresh raspberries. I've had several pints of them in the past three weeks. I decided heat wave meant I should make popsicles, which always brings a little wave of nostalgia.
I remember making all sorts of popsicles and Jell-o pudding pops with my mom in the summers. We'd freeze lemonade, chocolate pudding, vanilla pudding with berries, creamsicles--I think one time she even made tofu-carob pops.
Tuesday, July 12, 2011
Yet another installment in "just because it's green, it doesn't mean it's healthy (but it is delicious)"...
Just a quick warning for those of you who don't know me: I am a liberal and I go to church. This happens. More than you think. I'm going to be writing a bit about both of those things here (and about the amazing savory tart pictured above).
Monday, July 11, 2011
I love pasta salads (I think I've made this point before). I was particularly happy with this one: crunchy veggies, a bright, lemony vinaigrette, tortellini with the slightest amount of cheese, a bit of creamy avocado and lots of herbs.
Sunday, July 10, 2011
So, when I got the CSA email on Friday it said we would be getting 3 lbs of green beans. Obviously it was time to can some green beans, so Emily and I scheduled a canning date. She would bring the peaches, I would bring the beans and it would be fantastic. Imagine my surprise when I got to the pick up and they were handing out .3 lbs of green beans. Just in case you missed the decimal point, that is three tenths of a pound of green beans. This is considerably less that three pounds. Not enough to can. With Emily already on her way down, I had to make a quick decision. I ran to the farmer's market, picked up some more zucchini and we were in business.
Friday, July 8, 2011
Thursday, July 7, 2011
Wednesday, July 6, 2011
This isn't just sorbet. It's machineless sorbet. That's right. Machineless. It's sweet, cold, deep red and delicious. (Make sure to read all the way to the end--there's a bonus drink recipe!)
Tuesday, July 5, 2011
|Green does not always equal totally healthy (but often equals delicious)|
Monday, July 4, 2011
I love pasta. Maybe it's the Italian side of the family exerting an influence on my tastes. I like plain pasta, whole wheat pasta, farro pasta, spinach pasta, beet pasta--fresh or dried as long as it's high quality, I'm happy. (Especially if it comes from this place--curry pasta? Heaven. Seriously). Although, in a very un-Italian manner, I like my pasta paired with lots of veggies. By that I mean that I usually have veggies with a bit of pasta, not pasta with some veggies. Then I started thinking...what if the pasta WAS the vegetables?
Sunday, July 3, 2011
Yesterday I slept most of the day. I don't know what was wrong with me. We did, however, end up going to the Brooklyn Museum's First Saturday. You get into the museum for free, there's music, and if you stay late enough, which I obviously didn't, there's dancing. As you can imagine, when I got home I was hungry, but in no mood to cook. I didn't want to do take-out again (the whole anxiety-provoking "how will I eat all of this lettuce" thing). So I went with simple: garlic bread with fresh garlic and a salad. The question you're probably asking yourself right now is: Why is she writing a post about how to make salad and garlic bread? Because this is really a post about fresh garlic--the kind with the green part still attached--and how to use it.
Friday, July 1, 2011
|Sauteed Kohlrabi Greens with Baked BBQ Tofu|