Back in September I shared a recipe for a tomatillo sauce. This is one of my late summer/early fall staples that goes in the freezer until it’s time to brighten up winter. The recipe for the sauce is adapted from … Continue reading…
Sauces and Salsas
Fish Dinner for 2, Featuring Celery Root!
Ahhh celery root. Or celeriac if you prefer. Such a wonderful fall root vegetable. It is not the root of your average celery stalk as you might think, but rather a celery plant grown for it’s edible root. Recently I … Continue reading…
Better than Hot Sauce: D.I.Y. Harissa
Harissa is a traditional North African chili paste. One of the many delights my Tunisian friend Salah introduced me to. It was in Santa Fe New Mexico, the land of chili peppers, that I learned about this spicy condiment that … Continue reading…
Freeze This: Tomatillo Sauce
The official start of Fall is nearly upon us, although I started saying goodbye to Summer last week when I returned to Brooklyn to find the weather had taken a turn towards crisp days and cool nights. I’ve started wearing … Continue reading…
Adventures in Grilling: Make Grilled Tomatillo Salsa
It’s been 6 summers now that we’ve been eating every breakfast, dinner, weekend brunch – and now lunch! – outside from from April through October. But last Summer, after several weeks of record-breaking hot days in June, Brad and I … Continue reading…
Basil Pesto *make pizza!
I make pesto like mad throughout the summer. Try making it with other herbs, like mint, too. 1/4 cup walnuts or pine nuts, toasted Coarse salt and ground pepper 1 bunch, about 8 cups lightly packed fresh basil leaves 3 … Continue reading…
Garden Tomato Sauce
If you’ve got lots of tomatoes, this recipe also freezes well. I make a few batches each summer and it is a treat to defrost mid winter! 1 Tablespoon olive oil 2 cloves garlic 1 red onion, diced 1 bell … Continue reading…
Roasted Tomato Chipotle Salsa
Smoky and spicy! (Makes 2.5 to 3 cups) 1 1/2 lb. plum tomatoes, cored and halved 2 cloves garlic 1 thinly sliced medium red onion 1 cut up red bell pepper 2 tablespoons olive oil 1 1/2 teaspoons sea salt … Continue reading…