End~of~Season Tomato Soup | Garlic & Parmesan Roasted Chickpea Croutons “I devour them in the hand; eat them raw with olive oil, salt and basil; grill them with oregano and garlic~rubbed bread; bake them with goat cheese; and occasionally simmer them as a sauce or soup…But come the first frosts, I shut the door Continue reading → «End~Of~Season Tomato Soup»
“Not for me the pile of buttered carrots on the plate. Too sweet, too orange {too bloody cheerful more like it}. But the carrot’s place is assured in my kitchen as the bringer of earthy sweetness, a backbone vegetable on which to build layers of flavor.” ~ Nigel Slater, Tender
MONDAY Mushroom, Asparagus & Goat Cheese Spring {Crustless} Quiche | Farmer’s Mix Kale Salad with Dijon Vinaigrette “Eating what stands on one leg {mushrooms and plant foods} is better than eating what stands on two legs {fowl}, which is better than eating what stands on four legs {cows, pigs, and other mammals}.” Chinese Proverb via Continue reading → «Mushroom, Asparagus & Goat Cheese Spring {Crustless} Quiche»
TUESDAY Shredded Egg Salad | Smashed Avocado Bruschetta I prepared this salad {dry, without any dressing} around lunchtime Tuesday, happy to be getting a jump on dinner when I had a few moments to spare as the afternoon was packed with activities. My plan was to be able to come home, fluff and minimally dress Continue reading → «Shredded Egg Salad & Avocado Bruschetta»
For me this is hardly a recipe, but rather a recollection of something I “threw” together one very hot evening a few years ago and, go figure, it has become one of our favorite dinners. Pasta with basil and tomatoes is a well~documented culinary marriage but this particular memory is all mine. It all started Continue reading → «Pasta with Roasted Tomatoes & Basil»
“…the inherent passion and energy that Jerusalemites have in abundance results in some fantastic food and culinary creativity…There is something about the heated, highly animated spirit of the city’s residents that creates unparalleled delicious food. It also has a very obvious effect on the flavors, which are strong and bold, with lots of sour and Continue reading → «Baby Spinach Salad with Dates & Almonds»
MONDAY Soba Noodles with Sweet~Ginger Scallion Sauce | Baked Veggie Egg Rolls Our weekly meatless meal rarely works out to be on Monday evening. As proponents of the traditional Sunday Supper, we usually enjoy leftovers on Monday, or some variation arising from the remnants of whatever roasted dish was made the evening before. But, this Continue reading → «Soba Noodles with Sweet Ginger~Scallion Sauce & Baked Egg Rolls»
MONDAY Creamy 4 Cheese Shells & Cheese with Brie and a Buttery Ritz Cracker Topping | Salad of Baby Lettuces with Roasted Tomato Vinaigrette The week before Christmas, when Madison and Michael were both traveling, I made this version of mac & cheese for Max, Mallory and I. It was the food we were craving Continue reading → «Creamy Shells & Cheese with Brie and a Buttery Cracker Crust»
MONDAY Pumpkin Soup | Thyme~Roasted Grapes with Ricotta and Grilled Bread “One day many years ago a man walked along and stood in the sound of the ocean on a cold sunless shore and said, “We need a voice to call across the water, to warn ships; I’ll make one. I’ll make a voice Continue reading → «Pumpkin Soup & Thyme~Roasted Grapes with Ricotta and Grilled Bread»
WEDNESDAY Pasta Alla Vecchia Bettola | Basil~Caesar Salad Years ago, as a young, newlywed couple, Michael and I found ourselves living in Princeton, New Jersey. The significance of that location had nothing to do with the ivy~league University anchoring that quaint little town but rather its prime geographic location among the Mid~Atlantic states. At the Continue reading → «Pasta Alla Vecchia Bettola»
