Once I started roasting vegetables, whether on the grill or in the oven, it became my preference. Roasting brings out natural sweetness while keeping crispness and sometimes adding a little char. In the winter, I’m not really in the mood … Continue reading Roasted Slaw
I tried to get the essentials into the title—roasting, garden harvest, classic panzanella, and pasta. From the garden, I’m roasting tomatoes and green beans. My husband doesn’t care for tomatoes, but he tends the garden—sometimes you have to eat what … Continue reading Roasted Garden Panzanella Pasta
A dish for two, unless one of those two has lactose intolerance, in which case I get to eat it twice. To make a sauce, half the ricotta and peas are pulsed in a food processor until green and creamy. … Continue reading Penne, Peas, and Ricotta
I had in mind some fabulous beef tacos I had a few years ago in a restaurant called Paladar Latin Kitchen and Rum Bar, near Cleveland, Ohio. A faculty member treated me for having helped her with some technology for … Continue reading Spicy Braised Beef Tacos with Cilantro Pesto
My husband is eating out all week with job candidates, so I’m taking the opportunity to eat eggplant. The first ratatouille, or more specifically “Ratatouille Provençale,” I ever made was from my Joy of Cooking (1967, p. 278). When I … Continue reading Ratatouille
This is the last of the pheasant from this year’s harvest, but I still have some grouse left for a few more game recipes, and there is that venison backstrap in the freezer waiting for the grill. I used 2 … Continue reading Pheasant Italian Meatballs
I had half a large head of Napa cabbage left from yesterday’s egg rolls, so a quick slaw seemed like a good idea. We were already in an Asian flavor mood, but I had some Fuji apples, too, and that’s … Continue reading Asian Apple Cabbage Slaw
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