Roasted Green Beans with Garlic Aioli

Roasted Green Beans with Garlic Aioli

If you don’t mind, I’m not going to spend a ton of time telling you about these fantastic green beans.  There really isn’t much to the recipe, so it seems silly to go on and on.  They’re genius in their simplicity, and surprising in just how delicious they are.  And if you’re a garlic-lover like me, I hope I won’t have to do much convincing.  Beautiful, fresh garlic aioli melted and sauce-like, covering each tender-crisp, piping hot green bean, full of their own bright, promising flavor.  Even the parsley takes on a life of its own in this recipe, the perfect foil for the spicy raw garlic. [Read more...]

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Kohlrabi and Watercress Salad

Kohlrabi and Watercress SaladFor as my much and often as I sing the praises of kohlrabi, I have a teeny, tiny confession to make: I had never eaten it uncooked.  My dad would always tell us that that is how he had it as a kid, so I knew it was a thing, but somehow it always made me think of eating raw potatoes.  I don’t know why.  It just did.  Not a pleasant thought.  Once again, I’m happily, blissfully wrong.

Kohlrabi and Watercress Salad

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Smothered Cabbage and Rice Soup

Smothered Cabbage and Rice Soup

I know what some of you are saying. “Two soups in a row?  What is this?!”

Friends, I will tell you what this is.  This is called February in the Arctic Chicago.  It’s really cold.  All the time.  Not the kind of duh-it’s-winter cold, but the kind of cold that precludes you from leaving the house some days and makes you want to hibernate on your couch until March.  Or April, more likely.  It’s weather that calls for a lot of soup. [Read more...]

Cheesy, Crispy Green Bean Casserole

Cheesy, Crispy Green Bean Casserole

After plopping that picture at the top of this post, I considered not even writing anything.  I mean… do you have to be convinced to make this?  Did you see the gooey cheese?  The creamy sauce? The buttery, crispy bits on top? The perfectly tender-yet-crisp green beans? Well, yeah, that’s pretty much the whole story right there. [Read more...]

Simple Tomato Salad

Simple Tomato Salad

I hate to complain. I really do.  I know I’m probably starting to sound like a broken record, because I probably went into a thing about pumpkin-flavored stuff last year, but really. Can we stop oohing and ahhing over pumpkin spice lattes?  

I get it.  Some people like pumpkin.  Some people are really into fall and this signals the beginning of fall for them.  But, people.  There are still peaches at the markets.  And eggplants.  And tomatoes.  Beautiful, sweet, juicy tomatoes that will no longer be here a month from now.  Can we just take a moment to revel in these things while they’re here?  Because, I hate to break this to you, but, um… that’s not real pumpkin in your drink.  It’s pumpkin-flavored syrup.  Available any time of the year.  In January, you’ll still be able to drink mocha-peppermint-cranberry flavored caffeine, but good luck finding tomatoes that take your breath away or a peach that will dribble its sticky juices down your chin.

Simple Tomato Salad

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Baked Herbed Cucumbers

DSC_0214Weird, right?  Baked cucumbers?  But truly, at this time of the year, when cucumbers are pawned off on friends, family, and passing aquaintances and rival zucchinis in their effusive over-supply… what have you got to lose?  If you’re like us, you have more cucumbers than you know what to do with.  Sure, they are a great snack, and make lovely salads, but frankly that tends to be the extent of their usefulness in most kitchens.  Which is perfectly acceptable most of the time, except when you have 13 cucumbers crowding out the fridge space, at least all the fridge space that isn’t taken up by zucchini.

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Corn and Radish Salad with Jalapeno Lime Dressing

DSC_0235It’s sweet corn season, when you can bring home armfuls of the stuff for pocket change. Crunchy, sweet, milky sweet corn- one of my favorite things. For the next month, sweet corn will be a staple around our house, especially because it’s so versatile and also just so very, very good.

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Radishes are another one of my favorite things to seek out at the farmer’s market, but they are a bit harder to come by in August. Radishes are everywhere in the spring and early summer, but by now, I mostly get funny looks when I ask the vendors if they have any stashed somewhere. But I really love them, and they’re not impossible to grow later in the season… are they? My tenacity paid off when I found one farmer with three beautiful bunches left. I snatched up all of them and left the market a happy camper.

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Kohlrabi Pie with Dill and Feta

Kohlrabi Pie with Feta and DillKohlrabi used to kind of be my thing.  I loved picking it up at the grocery store when I was able to find it, because inevitably, someone would come up to me and say, “Now, what do you do with that?” or, “What does that taste like?”  And I would say, “Boil it, roast it, mash it, anything!” or, “Sort of like a cross between a potato and a turnip!” Many a random grocery store conversation would start this way.

Kohlrabi Pie with Feta and Dill

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Creamy Chard and Black Bean Enchiladas

Creamy Chard and Black Bean Enchiladas

I know what you’re thinking.  You think I’ve turned to the dark side.  Who in their right mind makes enchiladas with chard and black beans?  Enchiladas are meant to be the stuff of roasted pork and slow-cooked beef.  Well, most of the time, I’d agree with you.  Some things just aren’t meant to be fusion-ed or vegetarian-ed.  Most of the time.  But not today.

Creamy Chard and Black Bean Enchiladas [Read more...]

Truffle Garlic Oven Fries

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I know I’ve harped on this before, but this time of year always drags on for me, food-wise.  Grocery store produce sections look unbearably pathetic, and the farmers’ market (which I know I’m lucky to have this early) has barely anything better.  Potatoes.  Some limp kale.  Once again I have to appease myself with potatoes until I can find something more interesting to spark some creativity in the kitchen again.  And frankly, there are only so many ways to dress up a potato, even a yummy farmers’ market potato. [Read more...]