Erik and I live in an apartment that is either good-sized (if you live in NYC) or cramped (if you live anywhere else), so just thinking about turning on the oven will raise the temperature by at least 10 degrees. Because of that, we make a lot of no-cook recipes in the warmer months. We relied on salads and sandwiches until about this time last year, when I followed a raw food diet for a . . . → Read More: Avoiding the Oven: Asparagus with Sunflower Turmeric Dipping Sauce
|
||||||
 |
Greens, I have missed you! After a winter of cabbage and root vegetables, I was DYING for a big green salad. Armenia has great tomatoes and cucumbers already, but they don’t really have a green salad tradition. I knew the first thing I would make once home would be a ridiculously huge salad. We weren’t able to go to the market on Saturday because of a wedding (congratulations!!), so we went to the much . . . → Read More: Greens are back! Mixed Green Salad with Sunflower Thyme Pesto  Comments are closed  Salads  dark leafy greens, farmers' market, herbs, kale, local food, mustard greens, Recipe, spinach, sunflower oil, sunflower seeds, Union Square greenmarket While Skyping with Lindsay at some point this week, I mentioned that I purchased some broccoli raab. Her reaction was “but you hate broccoli raab!”, and she was right! I can’t remember a single encounter with it, in a restaurant or otherwise, that I have really enjoyed. But, Lindsay’s not around and we have a blog on local food and the raab is the thing right now (the raab, the ramps, and asparagus). . . . → Read More: Me vs. Broccoli Raab (Ginger-Honey Broccoli Raab) Because of work, Lindsay has been out of the country for four weeks. I haven’t mentioned it because I was afraid that once we posted about it, it would give me an easy excuse to let things go in the kitchen (and on the blog). In the end, I kept cooking. Very few of my meals were eaten out or ordered in. I’m confident that I can keep it up for one last week, . . . → Read More: How to Make Pasta and Spinach with Onion and Goat Cheese “Sauce” This easy recipe was my end of Dark Days / welcome back to fresh greens meal. Sautéed Shitake, Kale, and Leeks Makes 2-4 servings Ingredients: Amount Ingredient Preparation Where we bought it (* Union Sq. Greenmarket) 1 bunch Dinosaur or Tuscan kale If necessary due to thickness, trim or remove stems Norwich Meadows * 4 large Shitake mushrooms Stems removed and sliced Bulich Mushrooms * 1 – 2 Leeks Thinly sliced Paffenroth Gardens * . . . → Read More: How to Make Sautéed Shitake, Kale, and Leeks |
|||||
|
Copyright © 2025 EatLocal365 - All Rights Reserved Powered by WordPress & Atahualpa |
||||||