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Golden Beet Salad with Feta
With their long stems and bright greens, beets lure in quite a few people at the market. They pick them up but then put them down. On their faces I sometimes see the flashbacks to horrible childhood beet experiences, many beginning with the canned red ones. If you have such memories, I recommend the golden variety as the gateway beet that might just make you change your opinion. In contrast to their red counterparts, golden beets are more mellow and slightly sweeter. They perk up with the addition of white wine vinaigrette and feta, making a great lunch salad or side dish. Since beets are filling but won’t leave you…
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Chocolate Plum Upside-Down Cake
Forgive me they were delicious so sweet and so cold – William Carlos Williams (Excerpt from “This Is Just To Say”) With a delicious plum layer, this chocolate upside-down cake sparked me to repeat William Carlos Williams’ lines in the way that lyrics might play in your mind. As a lover and writer of poetry, I count his work as one of the sensual pieces that is as likely to pop up as any song. Having “eaten / the plums / that were in / the icebox,” the speaker apologizes…sort of. They were so sweet and cold, after all. Other poets have turned to the fruit and flowers of the…
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Clementine Chicken
Flavor-packed sauces are the key to making delicious stir-fry. In this recipe, sweet yet tangy clementine juice and fresh ginger complement the savoriness of sesame oil, garlic, and hoisin. Cooked until thickened and bubbly, the sauce hits all the right sweet, sour, and umami notes. Since clementine chicken is quick to cook, it makes an excellent choice for a weeknight dinner. There are times when we all need to put a meal on the table fast, but that doesn’t mean we have to sacrifice flavor. Prepare for this quick and delicious meal by mixing the sauce ingredients the night before and letting them sit in the refrigerator. While you are…
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Blueberry Barbecue Sauce
Of all the destinations on the Eastern Seaboard, the rugged shores of Maine have a particular allure. Rocky beaches, lobster in the rough, and the heavy scent of nearby forest meant vacation to me, while most of my childhood friends traveled south. My father and I climbed the jagged rocks by day, and the sunburned shoulders I had earned were covered by night, when there was a chill to the salty air. With the abundance of wild blueberries, breakfasts were sure to include pancakes dotted with them and syrups made from bursting the tiny fruits. Since cultivated blueberries are more widely available, I rely on them at home to make…
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Green Goddess Buttermilk Vinaigrette
Whether it is the crumb on a muffin or the chile chive drizzle on a piece of freshly grilled fish, I love a good topping. This green goddess buttermilk vinaigrette has become my latest go-to dressing for salads, smoked salmon, and sandwiches. If you’re looking for a healthy and incredibly delicious way to add an extra layer of flavor to a dish, this recipe will not disappoint. Green goddess is traditionally made with mayonnaise and sour cream, but I lightened it up a bit. In the form of buttermilk vinaigrette, the dressing is thicker than a typical oil and vinegar emulsion, but healthy enough that you can use it liberally.…
