Right now, my garden is an explosion of chard. It was growing well before we took our vacation to Maine at the end of June, but upon returning, everything in the garden just exploded in green! It’s now more than I can keep up with so I’m trying to find all the chard recipes I can, especially ones that preserve some of that green goodness … Continue reading Chard Pesto
We had some friends over recently for dinner and, despite the warm December weather we’ve been having, I wanted to do a really great braise. I absolutely love Molly Stevens’ book “All About Braising” and found a recipe for osso buco, but I adapted it using bison shanks that I picked up at our local farmer’s market. The traditional accompaniment to osso buco is risotto … Continue reading Bison Osso Buco
A few years ago, The Washington Post posted a recipe for 12-Hour Tomatoes. I tried the recipe once and was hooked. They develop such a deep, rich flavor after spending all those long hours roasting at a low heat. These are so versatile and can be used in so many ways. I’ve used them as a topping to a baguette smeared with fresh ricotta, mixed … Continue reading Slow Roasted Tomatoes
Every year around this time, I get a little burned out on making sweet, fruity jams and start to focus on putting up tomatoes for the winter months. Because my tomato plants don’t yield a huge amount, I turn to bulk buying tomatoes at the farmers markets. Each week the vendors lay out all their colorful varieties of heirloom tomatoes, but I end up bypassing … Continue reading Big Batch Tomato Meat Sauce
Every year when my tomato plants start producing, I can always rely on the cherry tomato as the star performer. I usually go out every few days and can pick upwards of a pound of cherry tomatoes each time. While these tomatoes are delicious right out of the garden, I like roasting these little guys as it sweetens and deepens up their flavor even more. … Continue reading Roasted Cherry Tomatoes
This recipe is, by far, one of my favorite ways to eat pasta. Kale is loaded with great nutrients such as beta carotene, calcium, vitamin C and vitamin K. And since this recipe is made with raw kale, it retains so many of these nutrients that are lost when boiling kale. One of my favorite things about this pasta is that my toddler loves it! Really! It’s so … Continue reading Kale Pesto
Half Pint Garden 