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Posts Tagged ‘greens’

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It’s been quite a while since I wrote my last blog post.  I don’t exactly know why I stopped. Maybe I felt I had run out of things to say. Maybe I just got lazy.  Maybe I wondered if I had been at it so long that I couldn’t write another recipe that was interesting.  But if I really wanted to speak the truth I think that after I lost my oldest son to lung cancer, my heart just wasn’t interested in doing too much of anything other than watching my grandchildren grow up, particularly our youngest granddaughter who is 15 years younger than our middle granddaughter. Watching her as she celebrates her birthdays gives us one more chance to feel the joy of watching a little one grow up to be an amazing adult.

One day last week the thought came to me that I’d like to be back at it.  So here I am.  I hope that I have a little stick-to-it still in my bones and that I will keep writing recipes for years to come.  More than anything, I would love to hear from you if you come across the blog. I would love to hear about the foods you enjoy, favorite recipes, and, of course, tell me if you enjoy the blog or even if you hate it.  If the latter I’ll try to do a better job.

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Just in case you are tired of the same old toss green salad, here is something that will add some zing to your dinner table. I shaved a bunch of radishes (which were unusually crisp and pungent) over a container of daikon radish sprouts. I tossed the mix with a dressing made with sesame oil, lemon and orange juice, soy sauce, sesame seeds, and pickled ginger. A sprightly mix that highlighted an otherwise ordinary dinner. It is a salad I will return to often.

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©StephenKolyer_ZucchiniEggRoll

It’s odd, but in our house we have definite zucchini lovers and haters. I’m not exactly the latter, but for sure it is not my favorite vegetable. Steve, my husband, loves it and our granddaughter, Canada, favors it also so I do try to find ways of cooking it that will appeal to both sides. One of my easier methods is to half it, lengthwise, and the cut it, crosswise, into little half-moon shapes. Then, I sauté some onions and garlic and add the zucchini to the pan just as they begin to color slightly. The moisture in the squash keeps the onions and garlic from burning and as it evaporates everything begins to brown. That’s when I add some tomatoes, red chile flakes, and season with salt and pepper. If the tomatoes add too much liquid, I’ll add a squeeze or two of tomato paste. When all of the vegetables have sorta melded together, I throw in some fresh herbs – basil, thyme, or rosemary. This mix makes a great base for some sliced grilled chicken breast or pork loin. Try it.

 

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