Posted in Food, tagged barryville ny, berries, blueberries, farmers market, food, fruit, healthy diet, mixed berries, pie recipes, summer berries on August 19, 2013| Leave a Comment »
Could it be more appropriate that the Barryville (New York) farmers market gave us a fantastic assortment of summer berries? We bought blackberries as big as your thumb, strawberries, blueberries, raspberries, and gooseberries. The latter have been reserved to be turned into a gooseberry fool while all of the others have just been gobbled up straight from their boxes. So sweet and luscious, no sugar needed.
Posted in Chefs, Food, Recipes, tagged beans, eatly, fava beans, food, green goddess, healthy apps, healthy diet, how to cook beans, organic veggies, vegan, vegetarian on August 5, 2013| 2 Comments »
If you’ve followed this blog through a summer or two, you know how much we like fresh fava beans. I picked up a batch at the farmers market this other day, peeled them, and seasoned them with a little extra virgin olive oil, lemon zest, and salt and pepper. Since the grill was already flaming, I put the mix in a cast iron skillet on the grill – it took just a few minutes to soften them a bit and allow the olive oil and lemon to add a little zest. We piled them on a cracker with a thin slice of ricotta salata to enjoy with a pre-dinner glass of wine. Easy, breezy and delicious.
Posted in Chefs, Food, Recipes, tagged bbq, chicken dinner, chicken on grill, dinner, food, grilled chicken, grilling, healthy diet, lemon chicken, meat, organic chicken on July 11, 2013| Leave a Comment »
My favorite combo – easy as pie, beautiful to serve, and so delicious; grilled chicken halves with grilled lemon. All you do is split small chickens in half, lengthwise, of course. Place them in a resealable plastic bag with extra virgin olive oil, lemon juice and zest (as much or as little as you like, and some rosemary. Marinate for a half hour or so and then season with salt and pepper and throw them on a hot grill – or, if you don’t have an outdoor grill, a hot stove top grill pan. Grill for about 30 minutes, turning frequently, or until nicely charred and cooked through. Just before ready, add a few lemon halves to the grill, cut side down. Serve the chickens drizzled with more extra virgin olive oil (preferably a tart green one) and a good healthy dose of hot lemon juice. Add a tossed green salad and, in this case, some warm cherry tomatoes, and some crusty bread and a perfect meal is on the table – an everyday one or a guest-ready one.
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