Ribollita is a famous Tuscan bread soup, a hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans, lacinato kale, cabbage, and inexpensive vegetables such as carrot, beans, chard, celery, potatoes, and onion. “This vegetarian Italian classic is about as comforting as it gets,…
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While I “trained” myself years and years ago to like olives, there are still only a few varieties that actually suit my palette. Castlevetrano olives will always have my heart, and so will the chocolatey, dried goodness of proper Botija olives.When mixed with the fresh and natural sweetness of Red Pepper Relish, served over rice,…
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Warming winter veggies.Sometimes that’s all we need.They are sweet. They are earthy. They are nourishing. They are satisfying. And, in this case, with the raisins and walnuts, they are both crunchy and chewy.Oh, and I LOVE parmesan cheese. LOVE it! Did you know that about me? Enjoy: Winter Walnut Parsnip Salad Winter Walnut Parsnip Salad…
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Sometimes I wished in another world.I wished I lived in a world and culture devoid of social media, the stresses of modern life – a simplistic loving community, focused on family, relationships, and the healing, nourishing power of food. Harissa (Arabic: هريسة harīsa, from Maghrebi Arabic) is a Tunisian & Libyan hot chili pepper paste, the main ingredients of which…
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There are many, many things I miss about living in Portland.The greenery AND the fresh food are always first and foremost on my mind.I cannot describe the bounty of fresh foods (produce, seafood, and interesting nibbles) available all year round in the PNW.And the “food scene” is absolutely incredible.Without a thought, one can walk down…
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It’s a snap to make.Brian told me to say that.I’m actually not quite sure what to say in regards to this recipe other than it’s extremely enticing, extraordinarily delicious, and truly a “snap” to make.Pick up your snap peas and chile pepper at the store, along with your creamy and decadent Ricotta Salata, and some…
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The majority of the time, when I enjoy big pods of edamame, I use them simply as a vehicle for good salt.Oh, yes. SALT. I’m a fan – GOOD salt, that is.Our cupboards are spilling with salts: different grinds and shapes, different infusions, salts from all over the world. I do enjoy the flavor and…
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Truth be told, some days I just don’t want to write. I don’t want to talk or speak.I just want to be – and being means “being in the kitchen.” So, look at the pictures, get an idea or some inspiration, and get busy “being” in the kitchen today: Cashew Green Chile Queso & Venison.
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“I’m having friends over for dinner and I have no idea what to make! One is vegetarian and the other isn’t and I want it all organic and I just don’t know what to do!” “Here’s what you do: sauté some onions and add tomatoes and chickpeas and seasonings and then serve it over rice.”…
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There’s something incredibly special about sweet potatoes.They are sweet. They are starchy. They are satisfying. They are salubrious.But, they also come in a variety of “varieties,” many with which you many not be familiar. Most of us know sweet potatoes, the orange-y golden ones, as “yams.” Well, sorry, folks, yams are a completely different thing….
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