To keep asparagus fresh after purchasing, trim a half inch from the stems and arrange in a glass filled with an inch of water and refrigerate until ready to use.
Recipes
QUINOA LENTIL SALAD
The first time I had quinoa (KEEN-wah), it was at a relaxing lunch with Mark at Rhubarb, in Asheville, North Carolina. It was served over wilted spinach and I was immediately hooked. My version is subtly dressed, allowing it to top various greens or to serve as a simple side.
SPANISH OMELET
My nephew, Nicholas, married a delightful woman named Patri, who was raised in the Canary Islands. With her she brought this wonderful recipe from her mother, and I feel quite privileged that she took the time to show me how to make it, step by step.
BAKED BEETS WITH PISTACHIOS
I know, I know… who wants to eat beets? At least, that is what I always thought growing up. Then again, my only experience with them was through a can opener.
KA’AK
Our friend Cynthia Aziz shared this Lebanese “street food” recipe, which originated from her great aunt. It has a wonderful undertone from the subtle addition of spices, including mahlab (mah-lab), which is actually ground cherry pits. Mahlab can be found in Mediterranean markets.
ROASTED BRUSSELS SPROUTS
ROASTED BRUSSELS SPROUTS
We got hooked on these in California. If you throw in a little pancetta or chopped bacon before roasting, it suddenly becomes a light main. Continue reading “ROASTED BRUSSELS SPROUTS”
PASTRY CREAM
PASTRY CREAM
After making pastry cream for years, I found a forgotten box of Jello vanilla pudding in the back of the pantry. It brought up fond memories from my childhood, and so I pulled it out and mixed it up. Continue reading “PASTRY CREAM”