Fall Colors in a Bowl of Soup
One of my favorite aspects of fall is the foliage. Lucky for me, I live in what some people call the City of Trees, a city home to more than 300 tree species. I love seeing the reds, oranges, yellows – and the greens – splashed all over the place. So when I considered the sweet potatoes, red bell peppers and green beans I recently …
Vegetables, Intensified!
As I wrote last time, roasting vegetables transforms them, sweetens them, intensifies their flavor. It can also salvage just-starting-to-wrinkle produce. With those thoughts in mind and a surfeit of bell peppers and potatoes, I decided to roast them, separate them and then combine them with one of my very favorite foods: quinoa.
Quinoa is a nutritious crop native to the Andes. It cooks in just 15 minutes, …
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Summer Comfort Soup
In late summer, I tend to get a bit anxious when the weather starts shifting. I enjoy these amazing mid-70s days but I’m already thinking ahead to cooler days and the coming of winter.
I love summer and can never eat enough salads on shade-covered benches, so at a difficult time of transition like this, I seek comfort food. When I think comfort food, I think soup. And when I looked at the green beans, tomatoes, potatoes and basil I had gotten from my CSA, I thought: minestrone! So I chopped, pureed and found comfort in a bowl.
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Not Your Mother’s Tabbouleh
On summer nights, the mere thought of firing up the oven or standing over the stove with a stir-fry can make you start sweating. But how do you eat raw vegetables for months without dying of boredom? By incorporating a couple of pantry items and remembering that “salads” aren’t just the great-looking leafy greens and colorful vegetables you picked up at the farmers’ market. Varying your meals with …
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You Say Tomato
When I was growing up, a “cherry tomato” was red, about an inch in diameter, and was OK. A mild-mannered little sibling of what I knew as a “tomato.” At some point, I learned about plum, beefsteak and grape tomatoes. But it wasn’t until recent years, as I made more and more trips to farmers’ markets, that I discovered the amazingly varied world of tomatoes—a world that …
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