Kumquat and Greek Yogurt Tart

Here’s a trick I thought of tangentially, when trying to come up with a good use for Kumquats – using Greek yogurt in place of custard in a tart.  I’d been turning Kumquats over and over in my mind, wondering what to do with them.  I’ve just learned that you can eat the skin andContinue reading “Kumquat and Greek Yogurt Tart”

Mediterranean Fish Tacos

These are by far the best fish tacos I’ve ever had.   With a desire to pay tribe to their provenance, and to create a quick reference for myself, I am sharing them here. I first came across this recipe on Food52.com, however it is originally by a woman named Emily, of FiveandSpice.com / @fiveandspice.Continue reading “Mediterranean Fish Tacos”

Mushroom Ragu

I would never go so far as to say that an all-vegetable dish could actually fool a meat-lover, but there are some that I believe would wholly satisfy the most ardent of carnivores, and this is one of the few and far between. After searching high and low online, I finally just turned to aContinue reading “Mushroom Ragu”

Turkey Meatballs with Fresh Oregano and Basil

If meatballs with tomato sauce aren’t a fun weeknight dinner, I don’t know what is. Thanks to fresh herbs and garlic, these turkey meatballs would be delicious as a stand-along  anchor of a well rounded meal, accompanied by greens and potatoes – actually a more authentically Italian take than the Americanized version featuring tomato sauce.Continue reading “Turkey Meatballs with Fresh Oregano and Basil”

Black Bean Butternut Squash Chili

On a crisp day this chili is just what the doctor ordered, in so many ways.  It’s a great make ahead and pre-portioned servings freeze beautifully.  This chili is meatless and can be a welcome respite from heavy cold-weather dishes, yet is still very satisfying.

Intro to Homemade Ravioli

I love making ravioli.  Love it.  Namely because, it’s methodic and yields a beautiful result (and is therefore to me, relaxing), it involves time-proven techniques, and, I’ll be honest, it’s gratifying when you set down a restaurant-quality dish, both visually and gastronomically, that you’ve just cranked out yourself.  The last part might be the mostContinue reading “Intro to Homemade Ravioli”

Make-Ahead Monday: The Muesli Project

Since visiting Munich and several small towns in Austria this summer, and being inspired by the phenomenal muesli breakfasts there, I have been on a quest to recreate this Central European staple.  A cross between yogurt with granola and oatmeal, for me this muesli has the kind of magic that makes you look forward toContinue reading “Make-Ahead Monday: The Muesli Project”

Zucchini Bread Two Ways

Since first spying our new home back in June, we agreed that a kitchen ‘facelift’ is in order, and set to locking the project in immediately.  As always when anticipating something I’m excited about, it feels like it’s eons away – when we met with a stone supplier for an updated countertop in early August,Continue reading “Zucchini Bread Two Ways”

Protein-Packed Veggie Burger

So.  California.  Home to the vegetarian movement in the U.S.  The Golden State whose sunshine and mild climate makes possible remarkable produce all year long.  Hotbed of almost countless sustainable food startups and home to internationally influential chefs.  And place where, to date, my out of home dining experiences have for the most part ledContinue reading “Protein-Packed Veggie Burger”

Barley ‘Risotto’ (with Timesavers and Benefits for Homemade Chicken Broth)

Lately there is a proliferation of beautiful farmer’s market finds across the Internet and social media, and for good reason – the gorgeous produce of Spring is certainly photo-inspiring!   But I think there is a year-round, unsung hero of the farmer’s market, and that’s fresh chicken.  In addition to tasting noticeably more delicious, aContinue reading “Barley ‘Risotto’ (with Timesavers and Benefits for Homemade Chicken Broth)”

Make Ahead Monday: Rolled Oats with Greek Yogurt & Mixed Berries

With rain in the forecast today and tomorrow, combined with the particularly warm and humid weekend, this week’s make-ahead presented an unusual challenge in that I wanted it to be cozy-ish but not piping hot.  (We climbed in the Gunks – (New Paltz, NY) yesterday in spite of hot and sticky conditions and the thoughtContinue reading “Make Ahead Monday: Rolled Oats with Greek Yogurt & Mixed Berries”

Make-Ahead Monday: Mixed Berry Scones

Lately I have such a hankering to bake!  Even though the weather’s warming up I just really enjoy it, I think because even amid all the chaos a day (a week, a month, life) can bring, baking requires weights and measures, plus patience, and for me lends an actual sense of calm!  Also, it’s funContinue reading “Make-Ahead Monday: Mixed Berry Scones”

Monday Make-Ahead with Quinoa, Veggies and Eggs

This morning, the Monday Make-Ahead resolution came in particularly handy as Paul had to be out the door at 5:30 am to catch a flight.  Which meant that not only did this week’s make-ahead have to be especially fast, it had to be one in which the finishing touches were exaggeratedly obvious as I wasContinue reading “Monday Make-Ahead with Quinoa, Veggies and Eggs”

Chocolatey Chia Pudding with Strawberries & Hazelnuts

Monday morning means we’re talking make-ahead breakfasts that will start the week off strong without sacrificing flavor or fun, and as such we kicked this week off with Chocolatey Chia Pudding.  By using unsweetened cocoa powder and topping with hazelnuts, we’ve updated what has been flavor-wise for me one of the most life enhancing  foodsContinue reading “Chocolatey Chia Pudding with Strawberries & Hazelnuts”

Deviled Eggs Take One

Deviled Eggs may be the easiest Hors d’oeuver in the known universe.  They are obviously delicious, and fun because you can make them as fancy or low-key as you wish.  They are half make-ahead, since the eggs are hard boiled and may be kept overnight if need be.  And because boiling water and adding wholeContinue reading “Deviled Eggs Take One”