Author: cookwithwhatyouhave
The Beauty and Simplicity of Sometimes Having No Choice
Leek, Potato & Herb Pancakes
Simple Spring Soup
Jams & Fruit Compotes in Desserts (Rhubarb Crisp w/ Blackberry & Prune Jams)
White Beans, Roasted Tomatoes, Spicy Sausage
Quinoa & Tangerine Salad
Chocolate Hazelnut Cookies
Red Curry w/ Lots of Vegetables & a Little Chicken
Last Minute Sandwich (w/ Mizuna and Spicy Mayo)
Cabbage with Leftover Dipping Sauce
Broccoli, Potato, Celery, Cilantro, Scallion Salad w/ Leftover Aioli
Jam Muffins
Fried Rice
What to do with 1/3 Can of Coconut Milk?
Imperfection
On Winter Vegetables & those Who Grow Them & a Beet Salad
A Salad Made with What I Had & Big News
Quince, Squash, Beans – Simple Fall Pleasures (& a New Class)
When you cook and adapt and create recipes every day it’s easy to get swept up in the many variations and tricks that are certainly fun but not always necessary. And a few of the teaching projects I’m currently working on … Continue reading →
... Read more »
Last Gasp of Summer
I know it’s fall–it looks, smells and feels that way here in the Pacific Northwest–but the giant tomatoes I’m still hauling in from the garden and that keep showing up in my CSA share are ever so welcome. It is that … Continue reading →
... Read more »
Late Summer Perfection
The first day, prepared according to Deborah Madison’s simple recipe in Vegetable Literacy, it was delicious. The second day (breakfast) it was even better with a fried egg, and the third day it turned into a most memorable pasta sauce. … Continue reading →
... Read more »
