Tag Archives: scallions

Planning Ahead for the Holidays

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This is a very good time of year to begin thinking about what you’d like to make for the upcoming holidays. Especially if you are planning to host vegetarians and/or vegans, but not only. These recipes are amazing no matter what your style.

My kitchen counter is once again covered with pumpkins and onions, and here are two extraordinarily delicious and unusual recipes for your pumpkins and onions. If you have the time, try to get the onion recipe made the day before, because as good as they are, they taste even better the next day! These two recipes are keepers, and they are special enough for holiday celebrations, too, so keep them in mind for the weeks ahead. The pumpkin (in particular) makes a beautiful presentation, and slicing it at the table is a nice and memorable touch. Continue reading →

Fall at its Finest

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This is the time of year when the pomegranates ripen and come to market. While I was growing up, my mom always put pomegranates on the grocery list at this time of year, and we children eagerly volunteered to unpack them when she arrived home. That night, after the dinner dishes were cleared, we would each take a seat at the circular kitchen table. My mom made a ceremony of opening a single perfect pomegranate to reveal its layers of shiny, shimmering red rubies. She separated the pomegranate into sections, saved one for herself, and then distributed the rest among the children. Together, we shared the pomegranate, appreciating the fruits of our table, eating up all the seeds, and counting our blessings. Continue reading →

YOUR HEALTHY PLATE: After-Thanksgiving Turkey Soup

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No introduction is really necessary for this recipe. Just pop on over to the supermarket for some scallions and a little knob of ginger if you need, and make this soup with your leftovers. There’s a good chance you already have all the other ingredients. It’ll take all afternoon to cook, but only 10 minutes to throw together. The biggest time investment is looking through the bones for bits of meat. But don’t feel the need to go crazy looking for every last piece. Feel free to stop when you feel like it. It’ll be enough, and it’ll be worth it. Continue reading →

YOUR HEALTHY PLATE: Gazpacho, Gazpacho, Gazpacho!

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If your counter looks anything like mine, there is only one thing to do! Tomatoes are best stored and eaten warm, so you’ll probably be starting with tomatoes at room temperature. Make this early enough in the day that it has time to cool thoroughly. It will be worth it, especially on these hot, humid, late summer days. Continue reading →

2016 Memorial Day Menu

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Company’s coming! and I thought it might be nice to share the menu. 🙂

My friends and family inspire me so much every day, and I am grateful beyond words. Chief-cook-and-bottle-washer is making a trip to the grocery store today to gather the necessary provisions. Judith, a fine cook if ever there was one, is bringing her extremely fine baked beans. Lori has a tomato-watermelon salad (feta optional). And there is more, much more. We will raise a toast to the magnificent new garden envisioned and then built by the team of T&J. The new bride and groom will be here. And my parents will celebrate their 60th, yes, sixtieth(!), wedding anniversary. They were actually married (in the middle of the week) on May 30th, 1956, in the years before Memorial Day was moved to Mondays! Continue reading →

YOUR HEALTHY PLATE: Black-Bean Quinoa Salad

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Take this fresh, crunchy crock of BIG FLAVOR  to a spring potluck, or serve it to friends at a celebratory luncheon, or pack a bowl for lunch at work, or fill up a large, colorful pottery bowl for the middle of the dinner table, along with a big bowl of tomato soup. Yes, it has a lot of ingredients, but that’s how you make the magic. You cannot go wrong with quinoa, and you cannot go wrong with this meal-in-one. I’m also sure you’ll be glad to know that it will keep in the fridge for a few days. You can make it as simply (canned beans, quinoa pre-made, store-bought lime juice) or as involved (heirloom beans, red quinoa, organic limes) as you like. It’ll be delicious either way — promise! Continue reading →