*This post contains affiliate links I am often asked questions regarding when to plant, how to control pests and which crops grow well in certain conditions. While most of this knowledge can be gained from trial and error, it’s definitely helpful to have a few points of reference when you are deciding what to plant and how to care for […]
It almost never snows where I live, so when it does, making soup is a requirement. Today we saw the first, and possibly last, white flurries of the season and while the kids were wildly planning to build a gigantic snowman with the 0.047 inches of snow, I was dreaming of a rich, luscious bowl of soup. I still have […]
By request, I give you: Easy Roasted Vegetables Vegetables, of course! (We use this technique for Brussels sprouts, broccoli, cauliflower, thick slices of cabbage, and butternut squash (or other winter varieties) Olive oil (or avocado oil) Kosher or coarse salt Freshly-ground pepper Preheat oven to 450 degrees. Wash and prep all veggies. Broccoli/Cauliflower: separate large clusters into single pieces about the size you’d see on a raw veggie tray and then slice in half, exposing a flat side. Brussels Sprouts: peel outer layer away. Trim stem ends and slice in half the long way (hot-dog style!). Cabbage: peel outer layer and cut 1 inch slices (they will be a circle) from the whole head. Winter Squash: peel (this peeler will change your life for under $10, promise!) and either cube or cut into 1/2 inch-thick slices. Toss veggies in olive oil until well coated. (Except cabbage, which you will put directly on the pan and then drizzle with oil). Arrange veggies, cut side down, on a baking sheet. You won’t need to grease it as long as you’ve oiled your vegetables well. Sprinkle liberally with salt and pepper. Roast at 450 until the underside that is contact with the pan is nice and golden. Use a spatula to lift a few specimens from the pan to check for doneness. Resist the urge to flip them or turn the oven down. I promise they will be perfection! Enjoy!
The cabbage of my childhood came in a Styrofoam container with the red initials, “K.F.C.” on the outside. Truth be told, I’m not sure I even knew there was cabbage in that slaw. My dad loved it, and still does to this day. Personally, the combination of mayonnaise and cabbage don’t do much for me. Give me a good potato […]
Beets are one of the treasures of the garden! They are dirty and rough on the outside, but inside they are gorgeous in color and taste. Like most root vegetables, beets are high in natural sugar, making them attractive to most kids. I love them adorned simply with salt and butter. The real challenge with beets is to get past […]
In our final ode to the tomato, let’s make some quick and tasty Greek Salad! It’s a beautiful time of year when you can return from the yard with this still life: Give that cucumber, peppers and olives a chopping and remove the tomato stems: Assemble the dressing ingredients: Season well with salt and freshly ground pepper and then whisk […]
I’m always happy to eat a tomato adorned with only a little salt. However, the family is likely to grumble a little if all that shows up on the dinner table are sliced tomatoes and a salt! Here’s a quick little recipe that dresses them up enough to be served as a meal. Marinated tomatoes are great over simple grilled chicken or a slice of cheese toast! Toss in some small fresh mozzarella balls or diced mozzarella for a delicious salad, or serve them over a scrambled or fried egg. Plus I’ve included a little French trick to make it all look a little fancier! Marinated Tomatoes 2 cups sliced and/or cherry tomatoes 1 Tbsp delicious olive oil (you really want a flavorful oil here) 1 clove garlic, minced or pressed 5 large basil leaves, cut chiffonade (read on for instructions!) 1-2 tsp salt 1/2 tsp freshly ground pepper A drizzle of balsamic vinegar, optional (at our house we add this at the table allowing those who don’t want it to go without) Combine all ingredients and gently toss. Allow to marinate while you prepare whatever you’re serving them with. How-to cut a chiffonade: First, start with 5 or so leaves of basil: Stack them with the largest on the bottom and the smallest on top: Roll it up: Then using a sharp knife (this one is my favorite for small tasks), slice the roll thinly: The perfect way to […]