We had a huge harvest of a particularly bitter and strong type of broccoli raab called di rapa novantina broccoli this week. I cut and gave away a whole bunch of it, but also used a lot myself with this recipe that cuts the bitterness of raab with, basically, fat.
Our overwintered kale has already bolted, leaving us with flowers and buds on every single plant. This is what happens when it’s so rainy and cold we aren’t harvesting and giving away a ton! While bolting can cause leaves to be less tender and more bitter, the good news is that the kale flowers, buds and stems are actually really tasty – very similar to a broccoli raab! It’s also been such a delayed spring here in New England that the kale leaves are still tender. So by luck, we’ve got the best of both worlds … here are three ways the kale stems and buds are great to eat …
This is two recipes in one: Mexican slaw or Asian slaw. Same ingredients, but different seasonings make it the perfect topper for Mexican dishes or Asian dishes! For example, I made this batch “Mexican style” last night to top off tacos, and it was amazing. It’s such a nice, fresh way to lighten up Mexican food, which can tend toward the heavy. It also works really well on top of spicy grilled fish or fish tacos. Then last week, I made this exact same slaw to top off Japanese rice! Asian style, this crisps up pretty much any dish you can think of. I adore it as a side to Thai-style whole grilled fish, and have even used it on Chinese noodle dishes, ramen and stir fry.
So what I’m saying is that this is some flexible, delicious stuff. And as someone who cannot stand your classic cole slaw, that’s saying something coming from me. The big trick with this? No mayo, all freshness …
I was looking for a something special to make for my husband’s birthday that was still vegetarian (after a weekend going to my high school reunion where we totally indulged in bacon, beef, etc. that they served), and I came up with this. Halloumi isn’t cheap, but you don’t need much to make an amazing meal, and for this I added seasonal ingredients (ramps and fiddleheads) that I love, but you can certainly modify it and use fresh arugula or other greens. Halloumi grills beautifully which makes it seem extra special!
In early spring my grandmother used to forage a ridiculous amount of dandelions on her morning walks and make amazing dandelion salads. You may be prejudiced against dandelions because you’ve bought them in the supermarket when they’re mature, and bitter, and generally gross. BUT – stick with me, because new spring dandelions are a different beast altogether …
I have always hated mayonnaise. Still do. But I love it in things. Deviled eggs, tuna salad, sauces. So even though I find it disgusting just spread on a sandwich, it is an essential fridge item anyway, and making my own makes all the things I use it in so, so much better.
If you’re not familiar with Chef John of Foodwishes (and his enormously popular YouTube videos), you are missing out. This is how I discovered how amazing delicata squash is, and how to make it, with a little twist …
Nothing in life is certain but death, taxes, and that kids want snacks. So, so, so many snacks. I fought this pretty hard at first, wanting my kids to eat well at meals which I try to make healthy, spend time on, etc. But once I realized that I can give them snacks that are healthy but require literally no work? Yeah, they get a 3 p.m. snack now to help them along to dinner. And by no work I mean these are one-ingredient whole foods or off the shelf good-for-you items that my kids actually eat.
Lentils are fast becoming my favorite meat-alternative. They are quick, easy and (I think) delicious. They are also traditional in lots of different types of cuisine – Middle Eastern, North African, Italian and French, to name a few. And of course, Indian food has so many amazing lentil dishes, especially dal.
Our ladies are laying three eggs a day now. This leaves us with 21 eggs a week, which means I can justify being on team Swanson/Knope up there regarding having breakfast for every meal.
The timing of our chickens producing more eggs and deciding to reduce our meat intake (sorry, Ron Swanson) could not have been better. Eggs have provided a nice, backyard-sourced meat alternative. Yes, sure, chickens produce environmental waste. But given that we free range them, feed them organic food when they can’t range and use their waste materials (pine shavings and poop) to supplement our compost, it’s pretty much the circle of life around here.
If you’re looking to eat less meat but still have some animal protein, or if you just like DELICIOUS FOOD, here are three super-easy-yet-kind-of-gourmet egg meals for you!