Ah, we are slowly inching towards spring, but in the meantime we have to make it through the gloomiest month of the year. It’s just as difficult as last month (if not harder) to find a bounty of seasonal produce. Difficult but still possible! Especially when equipped with a killer recipe or two, making use of those pantry staples and frozen sauces from the summer months. Whatever you’re working with, here’s what you can find in season in the mid-Atlantic: Read more “What’s in Season: February Edition”
Have you ever heard of spaghetti squash? Even if you’ve never seen the bulbous yellow fruit in produce aisles, I bet you can guess its characteristics from its extremely enigmatic name. When cooked, the flesh of a spaghetti squash can be removed in stringy bits that resemble… drum roll please… spaghetti! So why not make a delicious pasta dish tonight, and up the nutrition by substituting boring old spaghetti for some vitamin A- and potassium- packed veggie noodles?
If you find yourself in a rut with uninspiring weeknight meals, why not try a new-to-you cuisine? Meals like chicken tikka masala come together quickly and seamlessly, especially with a well-stocked pantry. Aside from a deep dive into your spice cabinet, none of these ingredients are hard to come by.
Garlic gets a bad rap sometimes. I’ve seen tons of tricks lately for mellowing its bite or getting the smell off of your fingers, and it makes me feel sorry for garlic. It rarely gets the positive attention it deserves, so let’s remedy that. If you’ve ever enjoyed the flavor garlic–even slightly–then you’ll love this luxurious and nourishing recipe for garlic soup. It’s so… French.
Do you have some leftover avocados lying around? First of all, that’s crazy, there is no such thing as a “leftover” avocado. They are prized jewels that should be the focal point of every meal. But if you made a big batch of guacamole for a potluck and have one or two extra, you can make a healthy, filling breakfast in under 30 minutes.
If you’ve never had pozole, the traditional hominy stew from Mexico, you’re in for a treat. This the easiest and tastiest recipe for pozole you’ll ever find! After making a pared-down salsa verde, you add a delicious combination of seasonings and spices a pot containing vegetable broth, hominy, and chicken, and set it to cook on low heat.
Take a gander at all the seasonal produce in the grocery stores this May! Stone fruits and berries are beginning to make their grand appearance, and some delicate greens are thriving in these springtime months. Before we get to the full list of fresh vegetables, fruits, and herbs in season, enjoy this meditation from Thomas Hardy entitled “Growth in May”:
In order to deliver a recipe with a tongue-twister of a title, this post was brought to you by: assonance /ˈasənəns/ noun, “the repetition of the sound of a vowel or diphthong in nonrhyming stressed syllables near enough to each other for the echo to be discernible.” Your taste buds will get an even better workout than your tongue with this recipe for Thai pork fried rice.
Spring just begs to be spent outdoors; birds chirping, flowers budding, the sun staying out much, much later… but don’t forget it’s also the time of year for spring cleaning! The kitchen can be a difficult area to spruce up after the winter months, and even harder to keep clean once the farmers market opens for business. So with that in mind, here are some Kitchen Cleanliness Commandments to keep you on track.
Just in time to make you question your commitment to having a “bikini body” for summer, let’s make some fried chicken!
Easter has come and gone, but I bet you have a bit of leftover ham. What better way to use it that to make this delicious soup that’ll keep you warm on these blustery April days?