…local farm (DeNoble Farm in Tillamook, OR) and are available at the Portland Farmers Market on Saturdays. Growing up my mother boiled them and we dipped the leaves and much-anticipated heart in regular store-bought mayo and I loved them that way. Then I spent a lot of time in Italy and learned of the dozens of other ways of preparing them, all of which I loved as well. Most of those preparations–stuffed, grilled, roasted, in a ragout, in a frittata,…
…have so much to share and my guess is we will all be healthier and happier if we eat together as much as possible. And I don’t mean in the dinner party vein–though those are wonderful too–I mean in the throw another couple of eggs in the frittata vein and toast an extra slice of bread. Fancy is not a factor here. Happy cooking and eating and I’ll be back with a recipe next week! P.S. What are your favorite…
…cook fish fillets or shrimp in the garlic mixture, or toss the garlic into scrambled eggs or a frittata or stir it into a bowl of warm pinto beans. You really can add it to most anything. 1 lb fresh pasta (or 2/3 lb dried spaghetti, linguine or other long, skinny pasta) 5-6 stalks green garlic, roots and scraggly tops trimmed, finely chopped 2 tablespoons butter 1/2 cup freshly grated Parmesan or other hard cheese Salt, pepper and touch of…
…started grinning like a goof ball as the idea took shape. 10 minutes later we were eating them. They were really good! I’m not always as gleeful as I was with the rice patties but the actual making of whatever it is, is satisfying. And if an idea does not materialize I go through my mental check list of standbys as I peruse the fridge and pantry: lentil soup, peanut/sesame noodles with whatever veg/herbs I have, frittata, curry, can-it-be-put-in-a-burrito?…
…as part of the Wellness Program for county employees. Many of them work 10-hour days and getting a healthy, delicious meal on the table is really a stretch. I taught three things (a frittata with snap peas, herbs and feta; an arugula, white bean and tuna salad, and this chickpea avocado dish). They were all devoured but this one was met with the most initial skepticism and then maybe loved the most–for its adaptability, speed, and flavor. I also love…
…the piece and find out and then go out and play in the sun, then come in make a quick salad or soup or frittata with all the beautiful produce we have, salt it well and enjoy! P.S. The sea salt I use–for salad dressings, finishing dishes, etc.–is available at Pastaworks. P.P.S. I had two very fun cooking classes this last week and will share a recipe or two from these soon! If you can’t wait, some of them are…
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