...Have to life visually with beautiful photography on and offline. Culinate asked me to write a monthly column which became an avenue to celebrate seed breeders, CSAs, Slow Food, parsley and homemade veggie bouillon! The Portland Farmers Market tirelessly promoted my cooking classes and its many neighborhood markets are the source of most of of the fresh produce for classes, testing, etc., as is the fabulous Hillsdale Farmers’ Market. Clackamas County and Columbia Sportswear’s wellness departments hired me to teach...... Read more »
...jar and top if off as needed all week. You may have more dressing than you need for this salad so the jar method is a good one here. Put all the salad ingredients in a large blow. Add about 3/4 of the dressing and toss well. Taste and adjust with salt, lemon, etc. and/or add more dressing. Serve immediately. To cook the bulgur: Bring 1 3/4 cups water or broth (I used homemade veggie bouillon broth) and several pinches...... Read more »
...quick parsley sauce garnish is a perfect example. Note: While keeping sausages, bacon, fish, etc. in the freezer does not fit neatly into this category, it does similarly enable flavorful meals to come together quickly. Homemade Veggie Bouillon Paste: To use as stock/broth for any kind of soup, stew, risotto; to cook grains; as a rub/marinade for meat or fish, etc. Chicken Stock: For chicken soup, any soup, risotto, braises, sauces, etc. Cooked Beans: For use...... Read more »
...flavorful meals with minimal fuss. They also include pantry stocking and prepping ideas to set yourself up for successful weekday cooking. Meals that Make Great Leftovers Kid-Friendly Meals Quick Dishes Fritters, Patties, Lattkes & Savory Pancakes Sauces, Dressings, Vinaigrettes Creative Salads Prepared Pantry Tips: cooked beans, grains, veggie bouillon and chicken stock (all in the freezer) for quick weeknight meals. Using Prepared Pantry Items in Everyday Meals ...... Read more »
. . . and delicious! The wedding cake! Yes it was but that’s for the next post! I’m really talking about Chard, Swiss Chard. Much less sexy but much more practical. Chard is a workhorse of a vegetable and solved my dinner conundrum tonight. I have four plants in the garden and pick a generous bunch at least once a week. Unfortunately my red chard plants just started bolting so I have less of a rainbow situation now but the...... Read more »
Thinly sliced zucchini rounds cook really quickly on a pizza and make for a surprisingly delicious topping. I love pizza. I teach pizza classes, I go out for pizza but I actually don’t make pizza often enough at home. I make a good pizza dough (Jim Lahey’s recipe from My Bread, my slightly adapted version included below) and sometimes I’m even organized enough to make several batches and freeze the dough so it’s available when I have little time to...... Read more »
This soup is simple and comforting. The sunchoke flavor shines through, but the cauliflower mellows it just slightly. Potatoes or another mild root veggie would do the same thing. The pesto is optional of course, but it adds a nice zing to the soup.
Variations:
Swap a few potatoes or parsnips for the cauliflower
Use leeks or shallots in place of the onion
Omit the optional cream for a vegan soup
Top with any pesto or bright, herby sauce you have on hand
... Read more »
...in Mexico with 8 friends. I hadn’t planned on cooking the majority of our meals but once there, I couldn’t help myself. The loveliest sous chefs and the rousing appreciation made it a joy. We were in a house that was stocked with nothing but salt, some ancient looking bouillon powder (which lead to an excellent risotto btw), cinnamon and black pepper. A stop at a local grocery store for oil, butter, fresh produce and herbs, rice, eggs and...... Read more »
...taking classes from me, among other things:) and eventually graduate to a full share (or keep sharing with your neighbor or plant your own little veggie garden). Chives, oregano, and alpine strawberries in my garden A friend of mine and extraordinary farmer Josh Volk of Slow Hand Farm offers very small shares. This is the perfect “gateway” CSA. And the produce is so delicious that the simplest of preparations are the best. Josh details the crops and amounts of each...... Read more »
...or other small lentils that keep their shape 2 cups cooked barley (see above) or 3/4 – 1 cup draw/raw (hulless or pearled) 2-3 carrots, well scrubbed and diced 1 onion, diced 2 slices bacon, diced (optional) 2 bay leaves 1/4 teaspoon (or more to taste) red pepper flakes 1 teaspoon thyme 5-6 cups water or veggie broth or stock (if you’re using precooked barley you’ll need just under 5 cups) good olive oil for drizzling salt and freshly ground...... Read more »
...you can without crowding. Fry for at least 5 minutes per side to develop a good crisp crust but be careful not to burn. You’ll likely need to turn your burner down to medium. Repeat on the other side. Serve with a generous dollop of cilantro yogurt sauce. Happy Cooking! P.S. I’ve posted two new classes: Strong Food: Fun, Simple, Veggie-centric Dishes for the Whole Family and Using Your Prepared Pantry: What do with Frozen Rice, Beans and other Goodies...... Read more »
...heat and set under the broiler until the eggs are cooked and slightly puffed and golden. Let sit for a few minutes before cutting and serving. It will come out of the pan much more easily that way. Serve with a slice of bread and salad. Variations: Add bacon, sausage, leftover pasta, most any other veggie (sautéed leeks or onions, broccoli, potatoes, mushrooms, peppers, asparagus, spinach, diced carrot, zucchini . . .) Happy Cooking and Eating! P.S. I’ve posted some...... Read more »
...not only cook with local veggies but have Shari on hand to answer questions about our winter (or any season) veggies, the connection between farmer and eater and all that goes into growing food. Join us for what’s sure to be an interesting few hours of good cooking and conversation. I will be working with Sauvie Island Organics this year to create recipe packets for their CSA as well and if you sign up for their share this month you...... Read more »
...into crisp, spidery pancakes. Nor is there a better way to put a wintry salad on the table since the grating softens the veggies and enables them to soak up dressings with lots of herbs and acidity. Rutabaga and Carrot “Latkes” This is more template than recipe and it’s not an authentic latke. Be that as it may it’s a great, great way to enjoy winter (especially root) veggies. You can also include or substitute turnips, celery root,...... Read more »
The last three quince from the little tree in my back yard. Before we get into the tart I want to talk about veggies. And before we talk about veggies, you might have noticed that things look a little different around here. I’ve upgraded the blog a bit and combined it with my website. Now you can find everything Cook With What You Have in one place! The recipes are newly categorized and more searchable and I’ve shared some of...... Read more »
...and cook until it softens and browns a bit, about 15 minutes, stirring frequently. A few minutes before the eggplant is done add the minced garlic and stir well. Then add the sauce and stir well to mix and coat veggies. Cook over medium heat for a few minutes until sauce thickens and veggies are tender. Stir in the herbs, saving out a few for garnish if you’d like. Serve hot over rice with reserved herbs. Happy Cooking and Eating!...... Read more »
...stale bread turned into a gratin with caramelized onions, diced winter squash, veggie broth and cheese and a raw kale salad with hearty bread crumbs and a garlicky lemony dressing. Because of bread’s long history, most cuisines/cultures have ways to use up the stale stuff which I think merits a post in-and-of-itself soon. Fresh out of the oven Until then . . . Happy Cooking and Eating! * A quick note on flours. It’s important that you use bread flour...... Read more »
...the first crepe always falls apart and another was just too thin to hold up, so hungry as I was at 6pm, I ate both of those mishaps flavored with the tomato bits clinging to the side of the stewed veggie pan. I filled the rest of the crepes with the onions and tomatoes, sprinkled each with a bit of Asiago Stella (my regular aged, grating cheese I use instead of Parmesan–much cheaper and very tasty and similar enough to...... Read more »
…Have to life visually with beautiful photography on and offline. Culinate asked me to write a monthly column which became an avenue to celebrate seed breeders, CSAs, Slow Food, parsley and homemade veggie bouillon! The Portland Farmers Market tirelessly promoted my cooking classes and its many neighborhood markets are the source of most of of the fresh produce for classes, testing, etc., as is the fabulous Hillsdale Farmers’ Market. Clackamas County and Columbia Sportswear’s wellness departments hired me to teach…
…jar and top if off as needed all week. You may have more dressing than you need for this salad so the jar method is a good one here. Put all the salad ingredients in a large blow. Add about 3/4 of the dressing and toss well. Taste and adjust with salt, lemon, etc. and/or add more dressing. Serve immediately. To cook the bulgur: Bring 1 3/4 cups water or broth (I used homemade veggie bouillon broth) and several pinches…
…quick parsley sauce garnish is a perfect example. Note: While keeping sausages, bacon, fish, etc. in the freezer does not fit neatly into this category, it does similarly enable flavorful meals to come together quickly. Homemade Veggie Bouillon Paste: To use as stock/broth for any kind of soup, stew, risotto; to cook grains; as a rub/marinade for meat or fish, etc. Chicken Stock: For chicken soup, any soup, risotto, braises, sauces, etc. Cooked Beans: For use…
…flavorful meals with minimal fuss. They also include pantry stocking and prepping ideas to set yourself up for successful weekday cooking. Meals that Make Great Leftovers Kid-Friendly Meals Quick Dishes Fritters, Patties, Lattkes & Savory Pancakes Sauces, Dressings, Vinaigrettes Creative Salads Prepared Pantry Tips: cooked beans, grains, veggie bouillon and chicken stock (all in the freezer) for quick weeknight meals. Using Prepared Pantry Items in Everyday Meals …
. . . and delicious! The wedding cake! Yes it was but that’s for the next post! I’m really talking about Chard, Swiss Chard. Much less sexy but much more practical. Chard is a workhorse of a vegetable and solved my dinner conundrum tonight. I have four plants in the garden and pick a generous bunch at least once a week. Unfortunately my red chard plants just started bolting so I have less of a rainbow situation now but the…
Thinly sliced zucchini rounds cook really quickly on a pizza and make for a surprisingly delicious topping. I love pizza. I teach pizza classes, I go out for pizza but I actually don’t make pizza often enough at home. I make a good pizza dough (Jim Lahey’s recipe from My Bread, my slightly adapted version included below) and sometimes I’m even organized enough to make several batches and freeze the dough so it’s available when I have little time to…
…in Mexico with 8 friends. I hadn’t planned on cooking the majority of our meals but once there, I couldn’t help myself. The loveliest sous chefs and the rousing appreciation made it a joy. We were in a house that was stocked with nothing but salt, some ancient looking bouillon powder (which lead to an excellent risotto btw), cinnamon and black pepper. A stop at a local grocery store for oil, butter, fresh produce and herbs, rice, eggs and…
…taking classes from me, among other things:) and eventually graduate to a full share (or keep sharing with your neighbor or plant your own little veggie garden). Chives, oregano, and alpine strawberries in my garden A friend of mine and extraordinary farmer Josh Volk of Slow Hand Farm offers very small shares. This is the perfect “gateway” CSA. And the produce is so delicious that the simplest of preparations are the best. Josh details the crops and amounts of each…
…or other small lentils that keep their shape 2 cups cooked barley (see above) or 3/4 – 1 cup draw/raw (hulless or pearled) 2-3 carrots, well scrubbed and diced 1 onion, diced 2 slices bacon, diced (optional) 2 bay leaves 1/4 teaspoon (or more to taste) red pepper flakes 1 teaspoon thyme 5-6 cups water or veggie broth or stock (if you’re using precooked barley you’ll need just under 5 cups) good olive oil for drizzling salt and freshly ground…
…you can without crowding. Fry for at least 5 minutes per side to develop a good crisp crust but be careful not to burn. You’ll likely need to turn your burner down to medium. Repeat on the other side. Serve with a generous dollop of cilantro yogurt sauce. Happy Cooking! P.S. I’ve posted two new classes: Strong Food: Fun, Simple, Veggie-centric Dishes for the Whole Family and Using Your Prepared Pantry: What do with Frozen Rice, Beans and other Goodies…
…heat and set under the broiler until the eggs are cooked and slightly puffed and golden. Let sit for a few minutes before cutting and serving. It will come out of the pan much more easily that way. Serve with a slice of bread and salad. Variations: Add bacon, sausage, leftover pasta, most any other veggie (sautéed leeks or onions, broccoli, potatoes, mushrooms, peppers, asparagus, spinach, diced carrot, zucchini . . .) Happy Cooking and Eating! P.S. I’ve posted some…
…not only cook with local veggies but have Shari on hand to answer questions about our winter (or any season) veggies, the connection between farmer and eater and all that goes into growing food. Join us for what’s sure to be an interesting few hours of good cooking and conversation. I will be working with Sauvie Island Organics this year to create recipe packets for their CSA as well and if you sign up for their share this month you…
…into crisp, spidery pancakes. Nor is there a better way to put a wintry salad on the table since the grating softens the veggies and enables them to soak up dressings with lots of herbs and acidity. Rutabaga and Carrot “Latkes” This is more template than recipe and it’s not an authentic latke. Be that as it may it’s a great, great way to enjoy winter (especially root) veggies. You can also include or substitute turnips, celery root,…
The last three quince from the little tree in my back yard. Before we get into the tart I want to talk about veggies. And before we talk about veggies, you might have noticed that things look a little different around here. I’ve upgraded the blog a bit and combined it with my website. Now you can find everything Cook With What You Have in one place! The recipes are newly categorized and more searchable and I’ve shared some of…
…and cook until it softens and browns a bit, about 15 minutes, stirring frequently. A few minutes before the eggplant is done add the minced garlic and stir well. Then add the sauce and stir well to mix and coat veggies. Cook over medium heat for a few minutes until sauce thickens and veggies are tender. Stir in the herbs, saving out a few for garnish if you’d like. Serve hot over rice with reserved herbs. Happy Cooking and Eating!…
…stale bread turned into a gratin with caramelized onions, diced winter squash, veggie broth and cheese and a raw kale salad with hearty bread crumbs and a garlicky lemony dressing. Because of bread’s long history, most cuisines/cultures have ways to use up the stale stuff which I think merits a post in-and-of-itself soon. Fresh out of the oven Until then . . . Happy Cooking and Eating! * A quick note on flours. It’s important that you use bread flour…
…the first crepe always falls apart and another was just too thin to hold up, so hungry as I was at 6pm, I ate both of those mishaps flavored with the tomato bits clinging to the side of the stewed veggie pan. I filled the rest of the crepes with the onions and tomatoes, sprinkled each with a bit of Asiago Stella (my regular aged, grating cheese I use instead of Parmesan–much cheaper and very tasty and similar enough to…
