Futbol fever has taken over my household and the gorgeous images of the World Cup host country Brazil have ignited our imaginations. To complement our viewing of the beautiful games, I’ve developed this spicy shrimp dish based on the Brazilian recipe for coconut … Continue reading
You may not realize this, but even chickens have a learning curve. Apparently they are not born expert egg layers. Hence, pullet eggs, the small eggs produced by young hens just entering the family egg laying business. Because of their diminutive … Continue reading
I was happy to find that krazy kohlrabi had arrived in my CSA basket this week. In my humble opinion, this freaky looking veggie is the oft-overlooked gem of the cabbage family. When the weather heats up, I love a no-cook … Continue reading
This recipe features a few ingredients with which most people are not terribly familiar. But rest assured, they are all pretty accessible and they each add something unique to the mix. First off, there is purslane, a green that I hadn’t come … Continue reading
Chilled cucumber soup on a hot summer day is such a refreshing treat. But to be honest, it can be a bit one note. In mulling over new and interesting ways to use the lovely purslane I received from my CSA, my … Continue reading
The day has arrived! My Community Supported Agriculture group is open for the season. Because of the cold, wet spring the pick up wasn’t enormous but what we did get was lovely. I know everyone from the group is eagerly … Continue reading
It has been a long, cold winter in the Northeast United States. Here we are a week into June and my sweaters still aren’t fully packed away. My backyard thermometer registered 58 degrees this morning. Brrr! As if to drive … Continue reading
I’m always searching for new and interesting lunch options and this recipe is a product of one of those searches. I tend to have lots of odds and ends left in my fridge after a week of recipe testing. One … Continue reading
The deep dark leafy green that we generally refer to as lacinato kale is much-prized in the Tuscan countryside. In Italy, they call it cavolo nero and they enjoy it in fresh salads like this one, in hearty soups paired with … Continue reading
