Dinner is very rarely a well-planned matter. I have good intentions and dozens of cookbooks. I have inspiration and good farmers markets nearby. I also, however, have a paralyzing case of indecision that grips me when I look at recipes. It reminds me of senior year of college: too many good options, and no way to choose
Read moreBUTTERNUT SQUASH SOUP WITH MISO AND COCONUT
This soup is a love letter of sorts to many things. To autumn -- and its vibrant, hearty, filling produce -- and to new jobs and new people who inspire me, and to remembering to appreciate the small, quiet moments. And in those small, quiet moments, to give to others when you can. Give material things, but also give your own self: your heart, your excitements, your thoughts.
Read moreTOMATO & BASIL ONE-POT FARRO
"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato" [lewis grizzard]
Thank you, Lewis Grizzard, for those words of wisdom. I'd add that it's also difficult to think of something more pleasant to cook on a weeknight than this one-pot farro. Warm, comforting, and easy to adapt to any flavor combination you like, this recipe is a brilliant trick for taking a handful of ingredients and melding them all into something far more complex-tasting than the sum of its parts. And you only need to wash one dish!
Read moreFARMER'S MARKET SALAD!
We're here, promise! It's just that summer has begun and (on good days!) most of my meals look a lot like this:
wonderful farmers' market mixed greens
pickled beets (a favorite!)
purple rice
hard-boiled egg
dill
pea shoots (new discovery I'm diggin')
celery
cucumber
pepper, sesame oil, and balsamic
SWISS CHARD, SWEET POTATO AND FETA TART
Tonight's agenda: gluten-free tart for dinner tonight. The crust is made with teff flour, which I had ever eaten. Another friend had given it to me when he left the country, so I had it on hand. I can now tell you that teff flour is made from a tiny grain native to Ethiopia. It is high in protein, iron, and fiber and has an earthy flavor.
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