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”
Honestly in the summer I can’t be bothered with much. Dinner of a meat and a veg. Perhaps a second veg. If it doesn’t require cooking. And if Cherub loves it. Only then. So if you’re like me and don’t feel up to much, stop by the farmers’ market in your town on Saturday morning… Read More Simplicity from the Farmers’ Market | On the Grill
I adore the big pots of mesclun that have been moved to the shadier spots in my backyard now summer is in full swing. A few snips and I have the base for a fabulous summer lunch. There’s no real dressing to make, just assembling a couple of ingredients, including a few slices of Serrano… Read More Summer Salad | Pickled Cherries and Serrano Ham
It is a great pleasure to identify edible plants, trees and flowers to include in my culinary endeavors. Most recently I rang my neighbor’s doorbell to ask if he wouldn’t mind if I picked a few bowls of berries from his Juneberry tree (a.k.a., saskatoon, shadbush, sugar plum, service berry, et al) in return for… Read More Backyard Foraging | Juneberry Muffins
I think this stuff is fantastic. Only available from mid-May to mid-June, this fish tastes nothing like a farm-raised salmon. This is a fish that’s done some work swimming. Tonight, Hades seasoned it with salt and pepper and a few drops of olive oil. He grilled it outside on an oak plank covered with fennel… Read More Friday Night Grill | Copper River Salmon
It’s been so rainy today that everything in sight is a variation of green: the yet-to-be-mowed grass. The budding trees. The trembling stalks supporting the heavy heads of daffodils. My dinner of orecchiette bathed in butter, chartreuse leeks, backyard mint and verdant parsley. Tiny pasta ears cradle pale green edamame, the whole bowl crowned with… Read More Meatless Monday | Orecchiette with Leek and Pea Shoots
This is one of those things I just wasn’t sure how it would all work. Oranges and olives? My goodness, yes. I will always be impressed that onions, cumin and chili powder lend a North African vibe to this orange salad, but combine the same three flavors with pinto beans and you’ve got yourself the… Read More Moroccan Mystique | Orange and Olive Salad
Persephone's Kitchen 