July 30, 2013
Plain salted cucumbers are a great, quick snack, but if you substitute a salty, hard cheese for the salt it tastes even better. You can use any hard, aged cheese, like Parmesan, Romano or Manchego. Ingredients 2 cucumbers, sliced White wine or apple cider vinegar Several tablespoons grated hard cheese Directions Toss cucumbers with a… Read more »
July 23, 2013
No okra slime! Ingredients 2 medium potatoes 1(or more) chiles 1/2 share okra 2 tomatillos Shredded cheese Directions In a heavy skillet heat a thin layer of oil or lard. Chop potatoes and chiles and add to pan when oil is hot, stirring periodically. When potatoes begin to brown, thinly slice okra and add to… Read more »
July 22, 2013
Here are a couple of easy techniques for roasting your fresh green chiles at home. To prepare the chiles for roasting you will want to rinse them then dry them well. All you’ll need is a pair of tongs to handle the hot chiles and a paper bag to steam the skin loose once roasted.… Read more »
May 13, 2013
Ingredients 6-8 squash blossoms 1/4 cup walnuts 1/2 avocado 1/2 tablespoon lemon juice 1/4 cup water herbs of your choice (cilantro, rosemary, basil, etc.) Salt and pepper, to taste 1 small onion or shallot, finely chopped Directions In a blender, puree the walnuts, avocado, lemon juice, water, herbs, salt and pepper and puree until smooth.… Read more »
This is a very simple but incredibly delicious salad. You can use any fresh, leafy herbs you have available. A combination of parsley, mint and chives would be perfect. Ideally, you want small, thin slivers of squash for this salad. Do not grate it, it loses too much of its juice that way. If you… Read more »
May 6, 2013
If nopales put you off because of their slight sliminess, mixing them with cooked rice will resolve the problem. This is a nice one-pot dish that can be eaten hot or at room temperature. Â Instead of bratwurst, you can use Italian sausage, or if you prefer the dish to be vegetarian, you can use 2-3… Read more »
April 22, 2013
This simple comfort food meal comes together within a half an hour. Cooking down the fennel adds a lovely depth of flavor with few ingredients. I suggest serving the dish with cooked jasmine rice, as it’s plumper and more fragrant. I like to drizzle the rice with a touch of fruity olive oil or a small sliver of… Read more »
April 15, 2013
The ultimate simple salad to make ahead of time and that will keep for a couple days in the fridge. Ingredients 1/2 head of a small cabbage (or 1/4 head of a large cabbage), cored and thinly shredded 1/2 bunch kale, sliced in very thin ribbons 1 good pinch of salt 1 good pinch of… Read more »
April 9, 2013
Ingredients 2 tablespoons extra virgin olive oil 1 bunch scallions, chopped 2 stalks celery ½ red bell pepper, chopped 3 cloves garlic, chopped 8 cups chopped greens (kale, chard, collards, mustard greens, arugula, dandelion greens, etc.) 1 teaspoon salt 5 cups water or stock 1 bay leaf 1 tablespoon fresh thyme ¾ teaspoon gumbo file… Read more »
February 18, 2013
This is an easy quick pickle to serve throughout the week. This recipe works well with large radishes, such as daikon black Spanish or watermelon radishes, but small radishes work also. You could try it with turnips or kohlrabi too! Ingredients 1 lb radishes, cut into match sticks or grated 1 teaspoon salt 2 cloves garlic,… Read more »