After nights of pierogies and mounds of mashed potatoes and roast chicken, I yearn for something light. Almost ethereal. This dinner is the lightest of light. Nary a protein to be found. Strictly vegetables. And a bit of white chocolate. What? Tonight’s dinner took the oh-so-seasonal cauliflower and transformed that single veg into both a… Read More Aggressively Vegetarian | Cauliflower “Steaks”
Local pumpkins are now prolific at farmer’s markets and my Whole Foods. They are tasty, vitamin-packed treasures that are as versatile as you care to make them. Add in some of the last of my backyard chilies and yellow cherry tomatoes, and you’ve got a dish that’s downright good for you. Tonight I yearned for… Read More Local Foods Week | Curried Pumpkin
I am currently hoarding the last of my Nora Mill Granary yellow speckled grits. These stone milled grits are honestly the best I’ve ever tasted. My favorite way to make them is with half stock and half Snowville whole milk; then stir in a few pureed greens, anything that’s seasonal, even lettuces are lovely. And… Read More A New Southern Favorite | Green Grits
Every so often you run across a recipe that begs to be made just as is, such as Spanish maestro José Andrés’s recipe for gazpacho. Not a more perfect dish than this can be found to send summer off into its nine month hiatus. Celebrate all that we are losing before the clock strikes 5:05… Read More Farewell, Summer Garden | Gazpacho
This past weekend, Cherub and I, along with some Slow Food Columbus members and friends descended upon Schacht Farm Market for the last weekend of you-pick strawberries. I left with ten pounds. Ten pounds. I knew there would be jam, cobblers and desserts in store, but I wanted some for lunch. And it wasn’t like… Read More Strawberry Week | Panzanella Salad
While I was in Germany and France last month, just about everywhere I went, sandwich boards proclaimed in German or French “Lust auf Spargel?” “Fin de l’Asperge!” And it seemed every bistro and restaurant had specials celebrating the edible spring perennial. And truly, it is best savored when it is fresh and local. I enjoyed… Read More Spargel Pasta | Asparagus in Cream Sauce
It’s early Spring, and there is an abundance of all sorts of young herbs, lettuces, and edible flowers. They are tender, beautiful and delicious. This is clearly the beginning of salad season. Just pick, tear, and drizzle with the best possible olive oil. Tonight I used dill, mint, picked thyme, parsley, baby lettuces and, as… Read More Backyard Foraging | Violet Salad with Goat Cheese in Phyllo
Persephone's Kitchen 