I’ve been staring at a bunch of bok choy and Chinese broccoli in my fridge for the past few days. I picked them up from the farmers’ market because I knew I could do something lovely with them, but there they’ve sat, languishing in my crisper drawer waiting to be turned into something delicious. By… Read More Cold Udon Noodles with Chinese Greens and Peanut Dressing
I’m tired. We logged over 900 miles on our poor car over the weekend, driving from LA to meet up with family in Lake Tahoe, CA. All told, total casualties amounted to an incalculable number of bugs that bravely died on our windshield, and ironically, our windshield, which suffered a major crack from a rock… Read More Sweet Potato Egg White Mini Frittatas with Hangtown Chili Sauce
Over the weekend at the Good Food Festival and Conference in Santa Monica I met Chris Elam, Program Director at Meatless Monday, a nonprofit initiative of the The Monday Campaigns (in partnership with Johns Hopkins’ Bloomberg School of Public Health), which strives to help reduce meat consumption by 15% in an effort to help the… Read More Meatless Monday – Make it a Goal
Figs. Delicious, honey-ed, sweet figs. I love them. I don’t know what it is about these little guys—perhaps it’s because they remind me of Dutch still-life paintings, or Thanksgiving table centerpieces, or the sun-drenched Mediterranean where they grow in abundance. While I don’t live in the Mediterranean, I am lucky enough to live in California,… Read More At the Farmers’ Market: Figs
Over the weekend I couldn’t help myself at the grocery store and bought several ears of fresh white corn. I haven’t had much of this summer sweetie and now that I’ve bought so much I’ll need to come up with some easy recipes. Here’s a super-quick recipe for succotash—sans lima beans. This recipe doesn’t require… Read More Sufferin’ Succotash!
Penne Rigate with Asparagus in a Citrus-Scented Cream Sauce The zest of lemon and orange delicately scent this pasta dish, while the earthy flavors of the sautéed asparagus add a mellow and grassy flavor. Although this is a vegetarian dish, you can easily transform it with the addition of cooked, lump crabmeat. Total Active Time: … Read More Penne Rigate with Asparagus in a Citrus-Scented Cream Sauce