July’s Recipe ReDux theme was all about enjoying summer produce. I posted a carrot salad but realized I should also share some of the other vegetable-centric dishes I have been making this summer. Continue reading
This month’s Recipe ReDux theme is: Get Your Fruits and Veggies in Shape
With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.
When I think of summer produce, a carrot is not the first vegetable that pops into my head. But for the past two weeks, my CSA has given me carrots, and I am trying to think of creative ways to use them. And no, I am not about to turn on the oven to make roasted carrots or carrot cake (both of which I love dearly, but not in this steamy hot weather).
Instead, I made a carrot salad that is fresh and bright and not weighed down by a soggy, creamy dressing. Continue reading
The Recipe ReDux turns 5 this month, and to celebrate, this month’s theme is to pick a fellow ReDuxer and make one of their recipes.
I was flipping through instagram recently and noticed that Deanna Segrave Daly posted a photo of garlic scapes, talking about how she gets them in her CSA (community supported agriculture) box. *Deanna is also one of the co-founders of The Recipe ReDux!
I joined a CSA share for the summer, which means picking up bags worth of vegetables each week until the start of fall. It has been two weeks since the CSA started up. So far, I’ve received loads of radishes (loving my mandoline slicer for prepping these), kohlrabi, leafy greens, and herbs. And this week there were garlic scapes! Continue reading
Escarole is a controversial vegetable. Some people find it’s bitterness off-putting while others find it delicious.
Escarole tastes great raw in salad (I recently had a simple escarole salad at Paulie Gee’s, a restaurant in Greenpoint, Brooklyn), and it can also be braised, sautéed, grilled, and even added to soups (I also recently made this soup with escarole).
Those who do not like the flavor of raw escarole may prefer it cooked. Continue reading
On Friday, I hopped on a bus and went to Philadelphia for the day. After a full day of eating, walking, and meandering the Philly streets, I arrived back at my apartment at 9:30 PM. I was still feeling energized from the day, and somehow found more room in my stomach for food. So began my late-night dumpling-making extravaganza.
I can’t believe it has taken me this long to make dumplings. I purchased the gyoza wrappers (baby steps), but I made the filling and crimped the dough myself.
Apparently I have been on a cruciferous vegetable kick lately (see my last post on roasted romanesco and green cauli).
It is hard to resist the produce sales at Whole Foods, and so here I am with a head of cauliflower at the ready. This recipe, like my previous post, also involves roasting, but by slicing the cauliflower into thick ‘steaks,’ it feels like an entirely new specimen. Continue reading
Just a quick hello to show you one of my go-to methods for getting vegetables on the table–ROASTING. Roasting with olive oil, salt and optional spices is an easy, generally hands-off way to make vegetables taste amazing.
Can’t have salt? Use chopped garlic and finish with a squeeze of fresh lemon for extra flavor.