All posts filed under: Veggies

savory vegetable crumble with hazelnuts and hard cider

This winter has worn heavy. Slowly, the darkest days are getting lighter. The sun spreads across the sky a little earlier each morning. If it’s not raining too hard, I hear the birds finding their songs for the season. The other day, I caught a glimpse of a fat squirrel tipping off a skinny branch. Spring is coming. But it is arriving at a snail’s pace, and I am growing more impatient every day. Yearning for long walks through the city, along Alki Beach, or weaving my way through Discovery Park. Toes sinking into the sands of Lake Washington. Watching the sun set, sending the most brilliant gradients of color streaking across the sky over Golden Gardens Park in Ballard. I am ready for summer in Seattle. I am longing, too, for the farmer’s market. Exploring (and tasting) the bounty of summer. We are entering the spring hunger stretchΒ β€” the last of winter’s reserves are wearing thin, but the precious first shoots of spring haven’t fully arrived yet. In the depths of winter, I’ve ventured …

sweet potato risotto

grain-free sweet potato “risotto” with bacon-wrapped squash

I have a confession. I have never made an actual risotto. OK. I did try it once. Years ago. I knew very little about cooking at the time, and followed a recipe in a book. One of the first cookbooks I ever bought for myself. But I didn’t use Arborio rice. (I thought that all rice was interchangeable. BIG lesson learned.) After hours of stirring and simmering and adding more (and then more) stock, the rice was still crunchy. Not creamy. Not satisfying. Not good. Then I discovered Schar’s gluten-free Anellini pasta noodles at a dedicated gluten-free bakery and grocery store in Michigan. The woman working in the shop that day told me her mom prepared the noodles risotto-style. I was inspired, and this was the kind of “risotto” that I made for years. It cooked quickly and was soft, creamy, rich and totally indulged myΒ pasta-holic side. This recipe was a serendipitous discovery. A few weeks ago, I had a roast simmering away in the crockpot. I wanted to make a side dish that was …

beet bundt cakes with ginger beer

pretty in pink beet and ginger beer bundt cakes

Happy Easter! After making my winter vegetable poached chicken, I had an abundance of beets. What do you do with an abundance of beets? So, I baked the beets into bundt cakes. Here’s the thing about beets. We have a love/hate relationship. I love them for their earthy sweetness, their abundance of vitamins and minerals, and their versatility. (Craig does not share this love, which makes cooking and eating beets on the reg a bit difficult.) But, I also have to be in the mood for beets. And, unfortunately, that’s not a mood I experience often. I like beets best in juice or smoothies. All the flavor and nutritional benefits, without much mess or fuss. Their natural sweetness, combined with that gorgeous color, made me think they’d be perfect in a pretty pink baked good celebrating spring. I used a seasonal flavor, Honeycrisp-Fennel, of Rachel’s Ginger Beer, a local company. I thought the licorice notes of the fennel would pair well with the beets in this recipe, but it’s not necessary if you can’t get …

pan-roasted pastured pork chops with brussels sprouts, butterball potatoes and a bacon-sage brown butter drizzle

The Butterballs were highly recommended. Not turkeys. Potatoes. Yellow, waxy and crisp with a delightful buttery-nutty flavored flesh from Olsen Farms. We saw them one Sunday at Ballard Farmers Market, but passed them up in favor of the classic red-skinned (Craig’s favorite). After one of his colleague’s recommended them, we filled a paper sack full at the following week’s market, after digging through their igloo cooler to find two matching pastured sirloin pork chops. The first pastured pork chop I ever made I overcooked. A lot. It was mid-July in Atlanta and hot. The sticky, humid hot of a bright Southern summer. Craig and I were visiting Grant Park Farmers Market for the first time, weaving through the thick throngs of people, filling up our bags with the bounty of summer. I made a peach pie that weekend with margarita jelly from One Screw Loose, and a thick ketchup from three pounds of the juiciest, heaviest heirloom tomatoes. The woman from Riverview Farms who sold us the chops that weekend told us we should cook …