This book is definitely a keeper. I found tons of recipes to try and most of them were tasty. It uses fairly simple ingredients that I like cooking with, and I can see getting a lot more mileage out of this book.
I am always kind of iffy on chard. I can eat it in soups and stews, where it’s flavour is tempered by the other ingredients, but, honestly, I’ve never been a big fan of it sauteed. However, I got some in my CSA and decided to give it a whirl. I thought the raisins and… Continue reading Swiss Chard with almonds and raisins
Springtime = asparagustime! I love the stuff. Normally I just roast it or boil it and dress it with a bit of olive oil, lemon and salt. But sometimes going a little bit more decadent is worth it. Here I present asparagus, first blanched, then laid out in a baking dish. Dot with butter and… Continue reading Asparagus gratin
Yet another frittata! Good thing I like them. I bought too much parsley to make a tabbouleh on the weekend, so I used the rest of it for this frittata. Simple recipe; not much more to say. Short and sweet on the frittata front this week.
I got my first CSA bag of vegetables this weekend. Lots of good stuff – peas, fennel, chard, lettuces, beets, kohlrabi. I decided to make Bishop’s Spring Vegetable stew with some of it. Once all the vegetables are prepped, it’s an easy dish to pull together. Saute some shallots, then add the tomatoes, then the… Continue reading Spring vegetable stew
So it seems unfair to judge this recipe because I, as usual, didn’t follow it exactly. It called for ricotta, which I didn’t have, and it called for them to be baked. However, I have never had much success baking fritters or vegetable burgers; I find they don’t hold together well. So I subbed in… Continue reading Spinach and mushroom fritters
This week’s pizza was fabulous! I shaped it well; there were no rim-less spots. Very tasty. Toppings: tomato, mozzarella, pecorino, mushrooms sauteed with rosemary and thyme from the garden. Afterwards I topped it with arugula from the garden. I’m loving this once/week pizza adventure 🙂 Here’s the pizza before the arugula: