Makes 2 cups Chimichurri is a great pantry staple to have in your repertoire! It has more oil than pesto and is spiced with lots of red pepper. This bright spring chimichurri sauce doubles as a marinade and an accompaniment for grilled beef, chicken, or veggies–I particularly like this sauce on top of roasted romanesco or cauliflower. Scallions are usually one of the first spring alliums (the onion family) to make an appearance at the farmer’s market. You can swap in spring onions or leeks if you want to mix it up. Growing tip: Arugula is a great first-time salad green to grow. Simply sow the tiny seeds on the soil surface and keep watered. Harvest your greens by cutting the greens at the base of the plant. If you have the space, sow 2 patches in your garden 2 weeks apart. This method of succession planting ensures you will have an ample supply of arugula greens! What you need: -1 bunch of scallions, chopped thinly (about 1 cup) – ¼ cup Aronia berry or …
This is the first recipe I ever learned, so it holds a special place in my heart. It’s from the cookbook of my childhood: The Frugal Gourmet. Although I know the recipe by heart, I can instantly find it in the book because those pages are the most tattered and worn. Edit this recipe to your pantry and tastes, and don’t skimp on the paprika!
The key to fluffy and Crispy potatoes is to boil them first and then bake or fry them. It takes a bit more effort, but they are totally worth it.
At the farmer’s market last week, a little girl asked me if we sold chicken nuggets on our site. I said no, but told her and her dad about my pretzel-crusted chicken dish…and I think they liked the idea of that substitute. I love this dish, especially with a cranberry mustard dipping sauce!
Most people who think they don’t like kale because they haven’t had it properly prepared. It’s such a versatile vegetable you can throw it in soups and stews, bake it, sauté it, and even eat it raw. By massaging raw kale, you break down the fibers making it easier to digest and more pleasant to eat.
This is basically a kale pesto, surprise! By blanching (cooking quickly) the kale it will retain a bright green color.
I’ve been on a soup kick lately…especially cheddar soups! This recipe is quite delicious. Don’t forget your crusty bread!
Join Chef Diana in the kitchen to make a French omelette in less than 5 minutes!
This may seem like an odd combo, but it’s sophisticated and delicious! I had this one spring day with my friend Marcia…and it’s stuck with me ever since. I will be making this for our Sunday brunch this week!
You can pickle anything…even fruit! I usually throw apple slices into my spring salads for an added crunch, but I thought I’d put a twist on that this week by pickling them.