In the summer I follow a little formula that allows me to convert fresh-picked veg into easy open faced sandwich meals. The following formula will never go wrong in building a good summer tartine: Good bread + Good spreadable cheese + Cooked firm vegetable topping and/or fresh sliced ripe tomato + Fresh herbs = Delicious tartine.
Vegetarian
Kale & Chickpea Salad with Slow-Roasted Tomatoes
The thing about salads in winter, is – they have to have some ooomph there, you know what I mean? In summer I’ve been known to eat a head of romaine plain, one leaf at a time…munch, munch, munch. But in winter I like meal-worthy salads with hearty components like beets, apple, sweet potatoes and more. With garbanzo beans, slow…
Miso Sesame Kale Salad Kraut
This is one of many similar fermentation experiments I make that I think of as “Salad Kraut.” The idea here is a moderately fermented condiment that you can enjoy as a ready-to-go vegetable side dish. It’s somewhere between a salad and a sauerkraut…so, Salad Kraut. This particular variation was so good I had to share. Miso,…
Carrot Soup with Green Curry and Coconut Milk
This soup didn’t make the final cut for the book. That’s not, I hasten to say, because it’s not absolutely delicious and easy. But we already had a curried soup, and two seemed overkill, so this Thai-flavored smooth and creamy carrot soup ended up on the cutting room floor. When I was cleaning out the…
Spring Pea Soup with Coconut Milk
I love early spring as a gardener, but I hate it as a chef. All the delicate flavors of spring we look forward to – the asparagus and rhubarb and tender greens – those crops tend to be ready for harvesting about 6 weeks after our tummies are ready to be eating them. Talk about…
Beet and Apple Salad with Yogurt-Dill Dressing
My kids love this salad. It’s full of big, chunky pieces of roasted beets and apple, and has a mild, creamy dressing. And it’s bright pink, which adds to the fun. If you want something a little more sophisticated than a Barbie Ferrari colored salad at the dinner table, just spoon the dressing over the…
Roasted Carrots with Feta and Parsley
This is a simple side dish that turns even bulk, supermarket carrots into something special. The combination of the sweet roasted carrots and the salty feta works really well together, and the parsley and lemon keep everything fresh and bright tasting. This dish couldn’t be simpler – toss carrots in olive oil and season with…
Fast Marinated Chickpea and Parsley Salad
At the Northwest Flower and Garden Show recipe demo I did yesterday I inadvertently shafted my vegetarian friends by focusing on some pretty carnivorous recipes. So, I made a video showing how home canned chickpeas can be transformed into this super fast vegetarian entree salad in just a few minutes. Watch It! Make It! Marinated Chickpea Salad Ingredients…