If I was in any way on top of my game, these would have been posted Sunday with an ode to my mom. You know, kind of how every food blogger ever does it. But I am most definitely not, so you get them on Wednesday with assurances that my mom is awesome (hi Mom!).
I had not made scones in an unforgivably long time. For those unfamiliar with scones, they really do taste best out of the oven and shortly thereafter, and lose much of their appeal after a day. However, scones freeze beautifully, so you can make a batch and then bake as needed. But since I lack a large enough stomach to eat 8 scones in a day as well as freezer space, scones were on my “delicious but impractical” list, even though as baked goods go they’re easy to make. Continue reading
One can only eat so much raw lettuce, and I had passed my personal limits a week or two ago, after weeks and weeks in a row of getting at least a head of lettuce from my CSA every Thursday. I was discussing this dilemma with some of my classmates, who get the same CSA and were also drowning in lettuce, when one of them mentioned lettuce soup.
It has taken me far too long to put up this post. But thankfully, even though the weather has taken a sharp turn into fall, there's still plenty of summer squash at the farmers markets. So it's the perfect time–perhaps your last chance–to shave some up and eat it raw, marinated in lemon and topped with salty, crispy prosciutto and creamy feta.
I thought before making this that shaving the squash would be a tremendous chore – turns out, as long as you have a Y-peeler, it's totally a breeze. Also, IKEA's 3 dollar Y-peeler? Surprisingly effective.
Food blogs and the few weeks of medical school. Not exactly compatible. In fact, I shouldn't even be working on this right now, seeing as I have an exam on Friday, but procrastination is a beautiful thing.
So, incidentally, is this ridiculously easy tomato salad. I had seen this recipe for a tomato salad with buttermilk dressing in a Food Network mag, and knew I had to make it. And when I got around to it, I happened to have a ton of extra pesto from earlier in the week, and figured a creamy dressing with pesto added could only be more delicious.
Oh guys. This one. This one is good. I inhaled five pretty much before I could blink, and ate them for the breakfast for the next morning. And for a late night snack a few nights later. This is summer sweet corn at it's best, still sweet and crunchy, wrapped in a light eggy batter, spotted with green onions and not much more, pan-fried until irresistible, paired with a creamy spicy dipping sauce.
If you spend much time on the internet looking at recipes, you'll have realized that the internet is a bit obsessed with the fresh kale salad. I think it derives from excitement at realizing that this vegetable, such a staple of the long, long winter season, can be used to make something fresh. But despite the cheerleading for kale salads, I'd never gotten around to making one until now, probably for the same reason most people try them: I was so tired of eating cooked kale.
Also known as "OMG my CSA gave me swiss chard again, what do I do?" pasta. See, I signed up for a CSA this year, and the farm's chard crops are apparently growing very, very well, and with this batch I was determined to do something a little more interesting than sautéing the chard for a side dish.
I included the stems from the swiss chard; recipes often call for them to get tossed but I love the taste and they add great crunch to pasta dishes like these. Plus, since I was using rainbow chard, it just seemed wrong to toss out the beautiful stems.
I was flipping through the latest issue of Cooking Light and I more or less squealed when I saw this recipe. I love sangria, particularly white wine sangria, and cherries and peaches have long been locked in a death match for the place of my favorite fruit. What makes them all the more precious is that I only eat them for a few fleeting months of the year. Long before I had even really thought about eating seasonally, I realized that out of season cherries and peaches…well, they sucked. And I didn't want to tarnish my experiences with these fruits (ever had a mealy peach? it's pretty awful), so I just stopped eating them out of season.
This year, however, is really testing my resolve. Usually, cherries from Michigan and Indiana show up here by the 4th of July, and linger until the early weeks of August. Peaches are a few weeks later, but last longer, overlapping in August with apples and pears. However, the freak weather we had in March caused all the fruit crops to bloom early, just in time to be hit with early April frosts. The fruit crops were devastated, and the fruit that has survived has been both early and in short supply. So here we are, just after the 4th, and both peaches and cherries have been around for two weeks and probably won't last much longer.