Archive for July, 2011
I make roasted vegetables at least once a week all winter. It’s so pleasant to warm the house, to make it smell good, and then to have that panful of roasted vegetables that could be boring but now are glazed with olive oil and sherry, sweetly caramelized, dark brown around the edges. If possible, use homemade broth for this soup, one that is not too sweet. The roasted vegetables will provide plenty of sweetness. Recipe from Love Soupby Anna Thomas. Read More→
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To honor Jason and the Argonauts and seasonal eats, here’s a briam — a Greek casserole of seasonal summer veggies. Many traditional recipes are oil guzzlers (fancy that). This has less oil but loads of flavor from the veggies themselves, and the produce and time does the work for you. Crusty on top, juicy on the bottom, it’s good over brown rice, quinoa or with crusty bread for soaking up sauce. Serve with a Greek—or any—salad.
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Get cozy, it’s story time, and the tale is Jason and the Argonauts, your classic Greek myth.
Jason, a nice enough guy, was promised the kingdom of Iolcus if he produced the Golden Fleece, a magical ram’s skin bestowing all kinds of good luck. For his quest, he built the mighty Argo and manned it with 50 stout-hearted, able-bodied men. Really able-bodied. They had to row the damn thing, it didn’t run on gasoline. Read More→
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Late-summer fruits can be lush and ripe, but are often past their peak of flavor. I like my midsummer fruit salads plain, but by late summer, fruit salads can use the help of a sauce to enliven the flavors. Read More→
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Chickpeas and kale are a tasty team, and this combination makes a great spread for bread, or a filling for pita bread or a wrap with some tender lettuce and sliced tomatoes. Or, simply place a scoop of it on a bed of baby greens or in a Bibb lettuce leaf, and garnish with cherry tomatoes and black olives. Read More→
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Sweet potato is a veggie that doesn’t immediately come to mind as one to use raw, but it’s wonderful uncooked! Combined with cabbage and some mildly Thai flavors, this easy (and rather addictive) salad is a treat all year around. See the variation of this salad using kale, which is, like sweet potato, just as good raw as it is cooked, if not better! Read More→
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The chestnut vendor offering hot, charcoal-roasted chestnuts on the streets of many cities symbolizes the coming of winter. This seasonal treat can be enjoyed by a cozy fire at home as well. Chestnuts can be roasted in a popcorn basket over an open fire, in a shallow baking dish inside the oven, or in a skillet on top of the range. Recipe contributed by Nikki and David Goldbeck, from American Wholefoods Cuisine. Read More→
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Making raw spaghetti-like “noodles” with a spiral slicer (I got the one made by World Cuisine and enjoy it quite a bit) is all the rage among those who have adopted raw food diets. It’s also a boon to those who’ve gone gluten-free, as well as gardeners who have more squash than they know what to do with. For anyone else who just wants to eat lighter and fresher during the summer, it’s just plain fun. Read More→
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