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Steak, zucchini-hazelnut-basil salad.

1 Oct

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Starting to cook weeknight dishes from Ottolenghi’s Plenty. The salad was simple but surprisingly good.

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Kale, Pistachios, Yogurt, Padrones.

18 Sep

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Pea Shoots (and Peas), Parsley, Sheep Feta, Apricots, First Cherries of the Season.

13 May

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Arugula, Baked Egg, Garlic Yogurt, Paprika Butter

20 Apr

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Cooking from Plenty. Excellent.

And the Straus plain Greek yogurt is now my favorite brand.

Eggs Baked in Delicata Squash, Kale

15 Jan

That thing where you bake oiled delicata squash slices in the oven for 40 minutes at 400F, and crack a raw egg into them 15 minutes before the end? Still really good, and easy. +Oven-roasted kale and pancetta.

squash eyes

Brussels Sprouts and Kale, 8 Ways

14 Jan

I’ve finally started reading On Food and Cooking by Harold McGee (1984). It’s not really recipes but more a book about the science, history, and nature of individual ingredients.

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It’s inspired me to occasionally pick a single ingredient and prepare it several different ways to compare side by side. Taken to a ridiculous extreme for a solo dinner on a busy weeknight, I cooked brussels sprouts and kale four ways each (roasted dry or coated with oil, boiled, raw, raw soaked in lime juice):

brussels sprouts and kale

Without salt or any seasoning except for olive oil, to try to really compare. It was fascinating. I’m not going to write a lot about it now, but this may become a new occasional evening project…

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Swordfish, Arugula, Roasted Plums, Dill Butter

14 Jul

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