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Friday Food: Links to Recipes, Restaurants, Gadgets, News and More

1 Nov

Wordle

Below is a weekly food roundup, locally and beyond, of ideas for what to cook, where to eat, things to consider and actions to inspire. If you have something to add to a future Friday Food list, please share it in the comments section below. Enjoy the weekend!

EAT

Gluten Free Flours                    

As alternative flours surface more and more, from coconut and corn to millet and amaranth, here is a helpful guide from Carrie Vitt of Deliciously Organic with information on those that are easy to locate or make. You’ll also find a recipe for her Gluten and Grain Free Pumpkin Whoopie Pies.

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Friday Food: Links to Recipes, Restaurant, Gadgets and News

18 Oct

Below is a weekly roundup of ideas for what to cook, where to eat, things to consider and actions to inspire. To link to recipes, click on the image. If you have something to add to a future Friday Food list, please share it in the comments section below. Enjoy the weekend! Continue reading

Tomato and Chicken Galettes with Greens

10 Sep

Achieving success with combining the buttery, flaky delight of puff pastry with the juicy, flavorful tomato has eluded me for some time. Puff pastry doesn’t handle liquid too well and tomatoes in the summer are all about juice. Maybe the sun drieds would work, but I make an effort to avoid those jarred chewy bits as best I can. Also, this somewhat impressive effort seems to be a good one for entertaining but it doesn’t (*at least I thought) handle being made ahead too well and therefore necessitates some focus and fussing when socializing poses distraction. Continue reading

Kale Brussels Sprouts Salad

15 May

It used to be that getting together for dinner with friends was not only a welcomed opportunity to catch up but just as much a dash to escape the dinnertime madness at home. More recently though, we’ve returned to the house. Conversation is easier, we have more flexibility and the kids are otherwise busy doing sports or homework. Also, we’ve found that the food tends to be top-notch as everyone puts their best effort into one stellar dish. Frequently at nights’ end, we come home with an adopted recipe as is the case with this kale salad. Continue reading

Zucchini and Tomato Sauté

21 Apr

Seasonal change is creating excitement at the farmers market. It was packed today. A pleasant surprise was the arrival of summer squash. And big leafy bunches of basil. And even tomatoes. One farm produces a great variety from the hot house and provides an early taste of summer every year. Unfortunately, only the seconds were left at the late hour we arrived, but this sauté recipe showcases their great flavor.

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A Place at the Table

8 Apr

The Real Deal it’s not, but for many in America, it’s all that is available and/or affordable.

A Place at the Table is a new documentary produced by the team behind Food, Inc..  Nichole Gulotta of The Giving Table has asked a group of food bloggers to draw attention to the film and the more than 47 million Americans who do not have a reliable, daily supply of adequate food. Continue reading

Spring Vegetable and Chicken Stir Fry

19 Mar

Spring Vegetable and Chicken Stir FryWith the great variety of spring vegetables surfacing at the Farmers Market and not enough time to prepare each one in some new way, we’ve been making a lot of stir fries. I don’t have a wok but have found that a frying pan works well too. The beauty of this type of preparation is its simplicity and versatility. You can use any combination of veggies and add either uncooked or leftover chicken, beef, pork or fish (if already cooked, add toward the end). Then incorporate whatever seasoning you like. With the recipe below, the leeks, onions, mushrooms and garlic hold so much flavor that very little additional spicing is needed. Continue reading

Zucchini with Parmesan – Ina Garten

25 Dec

 

Prep Time: 10 mins  |  Cook Time:  20 mins  |   Servings: 3-4

INGREDIENTS

  • 8 medium zucchini
  • Good olive oil
  • 2 large yellow onions cut in half and sliced 1/2 inch thick
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup freshly grated Parmesan cheese

DIRECTIONS

  1. Remove the ends of the zucchini and, if they are large, cut in half lengthwise.  Slice diagonally in 1/2-inch slices.
  2. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat until they start to brown.
  3. To keep in one layer, add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 or until just cooked through.  If zucchini is crowded, you’ll steam rather than saute it so two batches might be necessary.
  4. Put zucchini and onion on a plate, scraping bits from the bottom of the pan so they don’t burn.
  5. Add second half of zucchini and 1/4 teaspoon salt and fresh ground pepper.
  6. When done, add zucchini and onion from plate and sprinkle with parmesan.
  7. Cook for 30 seconds more.
  8. Serve immediately or keep in the stove and heat up when ready.

All Star Organics Salts and Sugars are available at the Sunday Farmers Market in San Rafael, specialty retailers and online.