These stuffed eggs are loaded with the fresh herbs of spring — use what you find in the Freshness Farm delivery or backyard garden. A few sprigs of chives or green onion are particularly nice.
This dish riffs on a classic of the American breakfast repertoire: hash browns (AKA home fries). We’ve thrown in cubed rutabaga, but sweet potato or turnip would be great too. Or nothing but potato, if you prefer. Serve with an omelet or frittata for a soul-soothing start to the day (or ending) Continue reading
This is the simplest of sautés. Try varying the herbs. Add minced garlic or ginger root. Perhaps a shallot. Substitute lime or orange for the lemon. Use your imagination. Or leave just as it is. It’s tough to argue with something that’s pretty perfect. Continue reading
We’re fortunate to have access to some great fresh pasta (when we don’t have time to make our own). Santa Cruz Pasta Factory makes a vegan version that works for my egg-free husband. This dish is a marriage of fresh spinach and lemon — two more devoted culinary partners you’ll never meet. The secret ingredient here is the lemon zest. The tiny bits (almost invisible to the eye) add surprising pops of zippy lemon flavor that balances with the soft, neutral ricotta. If you can’t find fresh ricotta (not the supermarket variety) substitute goat cheese or Parmesan. Just about any green you have on hand will work here, just adjust the cooking time accordingly (spinach is a fast sauté). Continue reading
In summer months one of our favorite salads is an Italian bread cube and tomato-studded masterpiece, called Panzanella. It’s made with day-old bread that’s firm and crisp, and soaks up the juicy tomato goodness creating a sweet and crunchy-soft bite. In this winter version, orange takes the place of the tomato, creating a different sort of sweet that’s every bit as good, if not traditional. We toss in some of the season’s favorite partners as well — roasted beets, crisp romaine lettuce and fresh herbs like parsley, arugula and cilantro. Continue reading