Beet greens on their own don’t look like something many people would buy, so it’s lucky for them that they usually come attached to beets (I’m going on the assumption here that the various parts of a plant aspire to be eaten). And if you decide to eat your beet greens rather than trash them, you’re in for a treat. Beet greens are never better than right now, in the late spring. [Read more…]
rainbow carrot salad with mâche & toasted pepitas
Over on Instagram, I like to share a lot of our family meals that don’t make it to the blog. As we’ve said before, not every meal we eat is picture perfect, but it’s real and tasty, and mostly, our girls eat it too. A few weeks ago, I posted this salad with carrots, endive, and lettuce, and people seemed to like it so much, I regretted that I didn’t have a recipe to share. So yesterday, I set out to make another version with the same horseradish and mustard dressing (I’ve been loving horseradish lately) and lovely shaved carrots. The result of my experiment is this rainbow carrot salad with mâche and salty toasted pepitas. [Read more…]
Lemon Parmesan Raw Kale Salad
A classic raw kale salad with lemon and Parmesan.
now in season: golden beets
At the Union Square Greenmarket on New Year’s Eve, I noticed a clear shift from even the week before. Freezing temperatures have finally settled on the region and the Greenmarket offerings have accordingly dwindled. [Read more…]
roasted squash lasagna with fried sage & shallots
I don’t know what to say here. It’s been five days of heartbreak and utter sadness. While I usually find solace in the kitchen during times of trouble, this week I’ve cried over dishes and cookies, breakfast and dinner. I can’t cook these woes away, but at least the act brings a bit of comfort. [Read more…]