Bulldog Tofu

This recipe, like so many of my favorites, is really a framework to support a meal of creativity and whim. It’s different each time I make it, depending on what’s growing in the garden or what I can pull from the freezer. It was passed along to me by a friend who got it from aContinue reading “Bulldog Tofu”

Creamy Coleslaw

Every time I set out to make coleslaw, I end up reinventing my recipe. Not because I want to so much as that I don’t have a recipe I love, so I am forever pulling one offline or out of a cookbook, making it mine for the night and then not writing it down. There is, ofContinue reading “Creamy Coleslaw”

Minestrone

  When it’s cold out, there’s nothing that feeds the body and soul so well as a good hearty soup. And I’m not sure any soup fits the bill so well as Minestrone, an ancient Italian soup that includes pasta and beans, onions and tomatoes and whatever you’ve managed to put up from your summerContinue reading “Minestrone”

Creamed Spinach

When you’re looking for something green but not necessarily a salad, this dish fits the bill. Serve it with cornbread and pork, or eggs and toast. Perhaps the biggest endorsement of this dish is my 15-year-old, vegetable-averse son who recently said: “You know that spinach you made? At first I didn’t think I would like it, butContinue reading “Creamed Spinach”

Grilled Spiced Okra

  I’m a subscriber of and sometimes writer for the fantastic food magazine The Local Palate. So I’m always excited when one of their recipes becomes a keeper in my kitchen. This dish took the okra from our garden and turned it into spicy, crispy, Indian-leaning goodness. Inspired by a Local Palate recipe from Chef StevenContinue reading “Grilled Spiced Okra”

Mint Pesto

  Mint grows like a weed, so finding a tasty use for all that herb feels satisfying. Try this twist on traditional pesto alongside lamb kebobs or steak. Slather it on your baked potato or thin it with extra lemon juice and olive oil for a simple salad dressing. I brought my three favorite pestosContinue reading “Mint Pesto”

Carrot Top Pesto

Did you know you could make pesto out of just about anything? Like the tops of carrots or kale leaves or even a weed called purslane? I tried making three kinds of pesto this summer and this was my favorite. I liked it even more than basil pesto. It tastes bright and crisp and lemon-y. The perfectContinue reading “Carrot Top Pesto”

Spring Stir Fry (with Scapes)

  In early summer, our garlic bulbs send up flowers that must be picked if the plants are to grow into fat, tasty bulbs. The best part is the flowers (scapes) are edible  — and delicious at that. I experimented and found I liked the stem of the scapes best. They have a starring role in this simple, yummyContinue reading “Spring Stir Fry (with Scapes)”

Spinach Banana Muffins

  We are a big muffin family and I often find ways to tuck veggies (think pumpkin, zucchini) into my batter. But when I first made these, I braced myself for a chorus of frowns and yucks. Instead, these muffins disappeared. They were a hit for breakfast and snack and were requested for dessert one night. You heardContinue reading “Spinach Banana Muffins”