When Brad and I are both working in the studio together, an all too typical evening as we approach dinner time usually goes down like this: While basking in the glow of our computer monitors… 7:14 Me: Hey it’s getting … Continue reading…
Cilantro
A Salad to Celebrate Citrus Season
For the most part, I’m more or less a locavore by habit, especially when it comes to produce. But Northeast winters are long and one can only eat so many cold storage apples. As February rolls into to March, fresh, … Continue reading…
Tomatillo Smothered Spinach, Mushroom and Goat Cheese Burritos
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…
Canyon Cooking: Westwater Chili
On Thursday afternoon I arrived home from Utah and spent a few quiet hours alone in our apartment praying my brain wouldn’t catch up to my body too soon. I closed my eyes that night and dreamed of big skies … Continue reading…
A Late Summer Market Brunch: Skakshuka!
Greenmarket Saturdays are a ritual in our house. Every week, rain or shine, Brad, Francine and I always make our way to Grand Army Plaza to load up on some seasonal goodness. So when I read the NY Locavore challenge … Continue reading…
What’s cooler than Ceviche?
Ok, so I really don’t know why this never occurred to me sooner. Hot Greenmarket Saturday in Brooklyn…don’t want to cook…don’t even want to grill…get some fresh fish and make ceviche! Even as I just typed that it seems so … Continue reading…
Quinoa and Black Beans
This is a standard in my house. (I even make it in the winter with corn I have frozen and canned tomatoes) It’s a healthy twist on rice and beans that leaves plenty of room for improvisation. Sometimes we add … 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…