My CSA box* often includes carrots — and last week they were special. Deep, rich purple on the outside with a bright orange core, these beauties deserved a starring role. Their flavor profile is a little duskier than a bright orange carrot, and so I paired them with the lovely lavender and thyme growing in…
Category: College friendly cuisine
Rose Drop
My beautiful Gertrude Jekyll rose is about to bloom — time for a Rose Drop. This recipe was recently featured in the May 2017 Sunset magazine. Enjoy! For me, the garden is a place of deep inspiration for my cooking. I have a beautiful rose bush* — right now in full bloom with deep pink,…
PB&J Smoothie
Calling all PB&J fans — this is YOUR smoothie! It captures the taste of a childhood favorite sandwich in a grownup friendly (ie: less sugar) smoothie. I love it for breakfast before heading out on a bike ride, as it has a great balance of energy for sustained activity. Peanuts* are a fabulous source of…
Bulgur Salad with Spring Herbs
I grow a number of herbs in my garden. They are not only great to have for cooking, they are also pretty, easy-going members of my garden plant communities. While tabouleh is often made with parsley, I’m highlighting three mild fresh green herbs in this version: mint, lemon balm, and fennel fronds. They’re like good…
Chicken thighs braised with tomatoes and herbes de Provence
Savory, rich, and full flavored chicken thighs simmered with a few key ingredients — just what I wanted on a rainy evening. Fresh garlic and diced red tomatoes combine with warm herbes de Provence and Parmesan rind to create the perfect simmer sauce for chicken thighs. Parmesan rinds are just that — the hard outer edge…
Cabbage Salad with Roasted Garbanzos and Spicy Tahini dressing
Crunchy, subtly sweet, mild, savory, and a tasty nutrient powerhouse. I’m talking about cabbage, of course! This stalwart vegetable deserves some love, especially in the winter when quality salad greens can be scarce. But cabbage — it’s there for you! I paired mine with a zingy, savory tahini dressing and added roasted garbanzos and pepitas…
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