I love this salad. It’s filled with a wonderful combination of sweet, tart, and savory flavors.
Wild Rice Salad
1 cup wild rice
1 quart water
Pinch of salt
1-1/2 pounds asparagus, cut up & blanched
Raisins, walnuts, sliced kumquats
2 tablespoons sesame seeds
2 spring onions, chopped
1 tablespoon orange zest
5 tablespoons orange juice
1 tablespoon soy … Read more
This is what I call a “refrigerator recipe”. I find myself with a meal to make, look through my pantry and refrigerator, see something that strikes my fancy, think about what flavor direction I’d like to take it, and start noodling around until a meal is created. So this unfolded as “Hmmm…those sweet potatoes look tasty…and sweet…bet they’d be good … Read more
This is the easiest ratatouille ever. Chop everything, drop in a big pot, bake, done! And after a few hours of long slow cooking in the oven, this ratatouille is silky and shiny and fragrant and amazing. I recently changed this recipe to a doubled amount, so that there are leftovers…a very important goal. For a stovetop version, click here.… Read more
Caramelized, garlicky, goodness!
Roasted Garlicky Brussels Sprouts
1 pound Brussels sprouts
6 tablespoons extra virgin olive oil
8 cloves garlic, peeled
Salt and pepper to taste
1 tablespoon balsamic vinegar
Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put … Read more
Backyard bounty or farmer’s markets, friend’s gardens, or roadside stands, there’s no denying the appeal of a counter filled with late summer tomatoes.
When I started experimenting with roasting times and temperatures, I didn’t know I would be making highly-addictive tomato candy. My sweetie had to gently suggest I stop my maniacal late night nibbling.
I may sneak back out … Read more