Posts Tagged ‘garlic’

The end of the summer produce season is here, and that means that we sometimes get a lot of whatever is left in the fields in our CSA box. These items are not always the easiest to cook with and thus inspire new pickling projects, sauces and other creative uses. Here I took red jalapeños — […]


vegan bolognese

09Feb14

I have been making a version of this hearty spaghetti sauce for years. The classic combination of celery, carrot and onion (mirepoix) adds a robustness to the flavor of the sauce that might otherwise be missing without meat or cheese. I chop the celery, carrot and onion using the bruniose technique of dicing the vegetables into […]


Tis the season for tons of surplus zucchini and squash. In an effort to tackle this challenge (in service of my friends’ beautiful garden) and make a quick and satisfying lunch, I developed this recipe as a riff on eggplant parmesan. Finding soft rolls is important. Be sure to eat this dish soon because the […]


I have developed a theory that all the world’s most popular foods successfully blend ingredients from multiple major food and flavor groups. If you think about pizza and burritos as examples, they both meet this standard. Both incorporate vegetables, a protein, grains, and some source of fat. Both have strong flavors: pizza has more of […]


This is a dish that we eat almost once a week. It is quick, simple and delicious. Plus, it is nutritious and versatile. I love chard in all its preparations, but I could eat it prepared this way almost every day. The garlic and red pepper add spiciness. The preserved lemon adds saltiness and acid. […]


I have been making this salad since high school! It is a great summer salad to go with dinner or, if you had a protein, it can make a great entrée. I like to add baked tofu. There is nothing super remarkable about this combination of ingredients, except that the mint really makes this otherwise […]


bruschetta

17Sep11

Though we haven’t had much of a summer in San Francisco this year, thankfully there has been a summer in the rest of Northern California, yielding wonderful dry farmed Early Girl tomatoes. Bruschetta is a classic appetizer that features fresh tomatoes, basil and garlic. To incorporate the garlic, I use a mortar and pestle and […]