Strawberry season can’t go by without my making at least one batch of strawberry shortcake. There’s just something magical about the perfect combination of sweet-ish biscuit, homemade cream and the natural deliciousness of strawberries at their peak. Over the years I’ve used a patchwork of recipes to pull together this dish. My favorite whipped creamContinue reading “Strawberry Shortcake”
Tag Archives: eating seasonally
Balsamic Vinaigrette
I’m a huge salad fan — I build them with spinach, beets, lentils, you name it. But the piece that really pulls all those fresh veggies together is the perfect dressing. For a mix of spinach and sprouts and strawberries and pecans, I have long enjoyed this Poppy Seed Dressing. Then I remembered how well balsamic vinegarContinue reading “Balsamic Vinaigrette”
Arugula Strawberry Spring Rolls
They’re called “spring rolls” for a reason, right? Because this beautiful fusion of salad and wrap combines the very best of spring — greens and berries and goat cheese and fresh herbs. I have often folded together these Vegetarian Spring Rolls. With their pan-fried tofu and Asian Peanut Sauce, they are an easy, make-ahead lunchContinue reading “Arugula Strawberry Spring Rolls”
Cranberry Orange Sauce
I made my first-ever cranberry sauce a few Thanksgivings ago. I have to admit, I was pretty smitten. These days, it’s not hard to find whole, fresh cranberries at many stores. But if fresh aren’t available, frozen whole cranberries will work too. I have tinkered endlessly with this recipe, trying to find the perfect balanceContinue reading “Cranberry Orange Sauce”
Thai Curry Noodles
Here’s another framework recipe, where you can add and subtract as it suits you. For me, the basics are coconut milk, curry paste and noodles. Everything else is inspired by what’s growing in the backyard or what I am finding at the farmers market or grocery store. Top those noodles with chicken, tofu, mounds ofContinue reading “Thai Curry Noodles”
Roasted Radishes
I know radishes aren’t for everyone. But I love their bite. And the many varieties they come in. And how quickly they grow. And how you can coax a little stand of them from a sunny part of the yard during most times of the year (provided the ground isn’t frozen solid). My favorite wayContinue reading “Roasted Radishes”
Pick-Your-Own Berries in Southwest Virginia
The strawberries ripen sometime in May, then come the blueberries and blackberries and raspberries. In the best years, blueberry picking can continue through September. All around the Roanoke Valley are farms and orchards with fresh, often pesticide-free produce waiting for us to come fetch it. Here’s a place to start if you’re hoping to pickContinue reading “Pick-Your-Own Berries in Southwest Virginia”
Asparagus and Greens Soup
As I write this in late spring/early summer, we have spring onions growing tall in one corner of the garden, our second planting of spinach is thriving, and our stand of kale is pretty as a picture. The asparagus is long-gone, but I can find some at my farmers market. I have a few jarsContinue reading “Asparagus and Greens Soup”
Savory Spring Dutch Baby
I was reminded recently of a certain airy, eggy deliciousness called a Dutch baby or German pancake. When I realized it could be the start of a dinner that featured eggs and leafy greens, I knew this was the meal for this height-of-spring moment. I’ve made it several times lately — with arugula, kale, spinachContinue reading “Savory Spring Dutch Baby”
Harvest Vegetable Soup
In times of struggle, anxiety, illness, there is no better balm than soup. It is literally a healing food. It’s also a comfort. It’s unfussy. It can be made quickly, easily, cheaply. This soup, in particular, lends itself to adaptation. Toss in a little of this. Add a little of that. Which makes it well-suitedContinue reading “Harvest Vegetable Soup”