After a long day in the heat and humidity, you want to come inside and cool off to a nice bowl of … soup. Chilled soup. It’s still a little too soon in the season for gazpacho- unless you want to use flavorless, hot house tomatoes. Instead try this complex tasting, but simple to make…
There’s no excuse to let fresh produce go to waste. Almost anything can be pureed or processed into something delicious. Spread it, toss it, sauce it or freeze it, pesto is the ideal food saver. And it’s also a great use for an abundance of fresh ingredients. Experiment with different types of nuts. See how…
Dreading another bunch of mundane kale in your veggie share? This gratin recipe will make you wish you had more. Kale doesn’t have to be painstakingly dehydrated into chips or simply sauteed. Sub it for spinach in your favorite recipe. Mine happens to include cream and cheese. Granted it’s not the healthiest use, but it’s…
CSA should stand for “creating severe agita.” Figuring out how to utilize my portion of fresh veggies isn’t always easy. First, it was confronting kohlrabi — a battle I won with last week’s puree recipe. Then encounters of the third kind with a ton of scapes, red scallions and purple basil. At this point, I’ve…
With its strange shape and name, kohlrabi is often overlooked as a vegetable. Until it ends up in your CSA share. Having never prepared this before, I flipped through many cookbooks and searched countless online recipes. Few options sounded interesting. Until someone mentioned Julee Rosso and Sheila Lukin’s puree idea. But it had mushrooms in…
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