Oh, my goodness people. Please make this soon. This seems very simple. Boring, even. And Zucchini? Please. But everything comes together and cooks and becomes….divine. I was doing a happy dance in the kitchen after my first bowl of this. This is a simple vegetable stew that will make you believe in veggies. After about … Continue reading
is a summer classic. It doesn’t get much easier. Or tastier!
This is slightly adapted from The Chew’s cookbook–the market didn’t have any fresh peas yet, so I omitted them and used only asparagus. If you’ve never cooked with asparagus, there’s an easy way to tell what part is edible: bend the stalk in half. The top part, the good part, and the bottom, woody part, will separate. … Continue reading
This is another Ballet Beautiful recipe, and it’s a wonderful, filing, fresh lunch! If you’re allergic to fish you could leave it out and replace it with shredded or cubed chicken, for the protein. Salad greens for 1-2 1 can (4 oz.) tuna in olive oil 1 avocado, halved and diced 1 cucumber, chopped Freshly … Continue reading
So, Giant Eagle foiled my kedgeree plans–NO COD–so I made the stir-fry that was scheduled for next Monday, instead, so that I don’t have to worry about the veggies going bad. This is one of my favorite, favorite meals. Fast, easy (although read through the recipe first, so you know what you have to do … Continue reading
When I’m home for Christmas break, I love to cook, especially when it’s going to be chilly like it’s forecasted to be. This year is a bit busier than other years, but I’ve still got a lot of cooking planned. Here’s what’s up: (bold is a new recipe!) Tomorrow: Assuming no other dinner plans pop up, … Continue reading
I love this dish. I’ve made it for a New Year’s dinner, and now it has a place in my T-day repertoire. It’s easy, fast, and really tasty. The original recipe specifies summer fresh corn, but by using frozen, you can make this anytime of year. It’s also a good chance to practice your knife … Continue reading