Fresh Herbs: A Case for the “Living” Pantry

...vitamin-rich punch. I started using lots of herbs in my cooking because they added so much flavor to simple dishes. And since they were growing in my tiny garden they were always just there and free and why I got so used to using them. So when I was out of lettuce for my son’s sandwich once I put parsley on it instead. (He still loves parsley and asks for it now.)   Mediterranean cuisines bring us herb-rich pestos a... Read more »

Kale Pesto

This was part of the menu of the very first cooking class I taught in 2008. It remains a favorite. Whether much of it makes it into a dish--of pasta, eggs, beans or simply spread on toast--remains a question. By the spoonful at the counter, however. . .   Use hazelnuts, walnuts or even toasted pumpkin seeds if you don't have almonds. And substitute Parmesan or an aged Asiago if you don't have Pecorino. ... Read more »

Spoiled Rotten

...veggies, share them with your neighbor or make a giant something–curry, soup, gratin, 3 batches of pesto. . .and freeze half or give some away. You will make fast friends! And speaking of friends, the community piece is just plain cool. You get to know other members, the farmer(s), how they grow the food, how hard they work to provide a nice variety of things for you to eat any week of the year. That is HARD to do! And..... Read more »

Nettles

Nettles are prolific in cooler climates in late winter/early spring in western North America. They grow in wooded areas, open meadows and along road sides. Most of them sting but are rendered completely harmless after a quick visit to a pot of boiling water. Do be careful when handling them raw. Use a gloves or a dish towel to harvest, rinse and blanch them.   Nettles are tender and delicious. They make a wonderful pesto, are a great a... Read more »

Using Prepared Pantry Items in Everyday Meals

...(harissa) Spiced Meatballs w/ Tomatoes & Chickpeas (roasted tomatoes, cooked chickpeas) Squash & Rice Fritters w/ Cilantro Yogurt Sauce (cooked rice) Stovetop Scalloped Leeks and Potatoes (chicken stock) Tuscan Bean and Farro Soup (roasted tomatoes, cooked beans) Tomato, Chard & Peanut Stew (roasted tomatoes) Very Green Risotto (chicken stock or veggie bouillon) White Beans, Roasted Tomatoes, Spicy Sausage (cooked beans, veggie bou... Read more »

Sauces, Dressings, Vinaigrettes

These are some of my favorite sauces, pestos, dressings and the like that enliven the simplest dishes.   Basic Vinaigrette: for salad greens, slaws, cooked or raw vegetables, steak salads   Chili Tahini Sauce: for bowls of beans, grains, roasted and/or raw vegetables, herbs   Cilantro Yogurt Sauce: for grains, beans, roasted veg, vegetable pancakes/fritters, meatballs, pita sandwiches   Ginger, Lime, Cilantro ... Read more »

Recipe Collection/Cooks

...be adapted to suit a wide variety of tastes, preferences and needs. This page will change regularly and feature links to recipes and ideas for peak season produce and will help guide you to particularly relevant recipes on the site. Summer! This page changes frequently to feature links to recipes and ideas for peak season produce and will help guide you to particularly relevant recipes on the site. Rigatoni with Pesto & Zu... Read more »

Summer Simplicity and Frenzy

...blueberries. It might be steamed artichokes, a green salad and bread, or roasted beets, some canned tuna (delicious Oregon Albacore) and a white bean salad. We’ve been digging our first couple of hills of potatoes and they need nothing more than salt or a bit of aioli or some fresh parsley to be perfect. And speaking of parsley I made a pesto with parsley and toasted pumpkin seeds last week that may well find itself into... Read more »

Cleaning out the Freezer & Cornbread

...I can think of. If you have favorite ways to use these Anaheims or some roasted Poblano chilies please share! Roasted chilies, tomato jam, pesto, applesauce and roasted tomatoes. I managed the quantity of my frozen, roasted tomatoes well this year since with our cool, wet spring we won’t be seeing tomatoes in the market for a good while. I have enough for a few more sauces or soup bases and for quesadillas and sandwiches... Read more »

Genius Recipe

...success. I’ve been meaning to submit this recipe to them but in the meantime, here it is. And it has an irreverent title to boot! It’s toasted bread, rubbed with garlic, slathered with pesto and doused with brothy black beans. That’s it and it’s really, really good. Make it and tell me when you do and what you think. Zuppa Bastarda (“Bastard Soup”) –inspired by Carol Boutard (of Ayers ... Read more »

Fresh Herbs: A Case for the “Living” Pantry

…vitamin-rich punch. I started using lots of herbs in my cooking because they added so much flavor to simple dishes. And since they were growing in my tiny garden they were always just there and free and why I got so used to using them. So when I was out of lettuce for my son’s sandwich once I put parsley on it instead. (He still loves parsley and asks for it now.)   Mediterranean cuisines bring us herb-rich pestos and…

Spoiled Rotten

…veggies, share them with your neighbor or make a giant something–curry, soup, gratin, 3 batches of pesto. . .and freeze half or give some away. You will make fast friends! And speaking of friends, the community piece is just plain cool. You get to know other members, the farmer(s), how they grow the food, how hard they work to provide a nice variety of things for you to eat any week of the year. That is HARD to do! And…

Using Prepared Pantry Items in Everyday Meals

…(harissa) Spiced Meatballs w/ Tomatoes & Chickpeas (roasted tomatoes, cooked chickpeas) Squash & Rice Fritters w/ Cilantro Yogurt Sauce (cooked rice) Stovetop Scalloped Leeks and Potatoes (chicken stock) Tuscan Bean and Farro Soup (roasted tomatoes, cooked beans) Tomato, Chard & Peanut Stew (roasted tomatoes) Very Green Risotto (chicken stock or veggie bouillon) White Beans, Roasted Tomatoes, Spicy Sausage (cooked beans, veggie bouillon, roasted tomatoes) Zucchini Rice Fritters (cooked rice) Zuppa Bastarda (Black Beans over Pesto Bruschetta) (cooked beans, pesto)  …

Sauces, Dressings, Vinaigrettes

These are some of my favorite sauces, pestos, dressings and the like that enliven the simplest dishes.   Basic Vinaigrette: for salad greens, slaws, cooked or raw vegetables, steak salads   Chili Tahini Sauce: for bowls of beans, grains, roasted and/or raw vegetables, herbs   Cilantro Yogurt Sauce: for grains, beans, roasted veg, vegetable pancakes/fritters, meatballs, pita sandwiches   Ginger, Lime, Cilantro Dressing: Delicious on rice, tofu, noodles, roasted vegetables, beef, chicken and seafood   Sriracha Mayo: Just mayo, Sriracha…

Recipe Collection/Cooks

…be adapted to suit a wide variety of tastes, preferences and needs. This page will change regularly and feature links to recipes and ideas for peak season produce and will help guide you to particularly relevant recipes on the site. Summer! This page changes frequently to feature links to recipes and ideas for peak season produce and will help guide you to particularly relevant recipes on the site. Rigatoni with Pesto & Zucchini combines to early summer favorites into a…

Summer Simplicity and Frenzy

…blueberries. It might be steamed artichokes, a green salad and bread, or roasted beets, some canned tuna (delicious Oregon Albacore) and a white bean salad. We’ve been digging our first couple of hills of potatoes and they need nothing more than salt or a bit of aioli or some fresh parsley to be perfect. And speaking of parsley I made a pesto with parsley and toasted pumpkin seeds last week that may well find itself into my Herbs in the…

Cleaning out the Freezer & Cornbread

…I can think of. If you have favorite ways to use these Anaheims or some roasted Poblano chilies please share! Roasted chilies, tomato jam, pesto, applesauce and roasted tomatoes. I managed the quantity of my frozen, roasted tomatoes well this year since with our cool, wet spring we won’t be seeing tomatoes in the market for a good while. I have enough for a few more sauces or soup bases and for quesadillas and sandwiches. As I canvas the nearly…

Genius Recipe

…success. I’ve been meaning to submit this recipe to them but in the meantime, here it is. And it has an irreverent title to boot! It’s toasted bread, rubbed with garlic, slathered with pesto and doused with brothy black beans. That’s it and it’s really, really good. Make it and tell me when you do and what you think. Zuppa Bastarda (“Bastard Soup”) –inspired by Carol Boutard (of Ayers Creek Farm) who got the recipe from Nostrana which got the…