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Roasted Carrots with Green Garlic Dip
Even if you haven’t cooked with green garlic, chances are you have seen it at the market and maybe even mistaken it for a scallion. Harvested during spring, the young allium is fresher, lighter, and slightly milder than mature garlic with a flavor that tends toward onion. Look for the beginnings of a bulb and flat green leaves (or reach out to me with a snapshot!) to make sure you have the right ingredient for this healthy dip. Serve it with small rainbow carrots for a vegetable and dip pairing that’s fit for the season. As a universal spring dip, this recipe also works well with other raw and…
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Strawberry Sorbet
Ripe, sweet strawberries become even more lush when transformed into sorbet. And when it comes to this transformation, the process requires no special equipment – just a blender. If you read about my nectarine sorbet or Mexican ice cream, you know that I favor no-churn desserts. A simple process creates decadent flavor, and as the weather gets warmer I seem to crave both. Made from just a few ingredients, this dairy-free alternative to ice cream and frozen custard can also be layered with them parfait-style. Let it settle between rich vanilla scoops or use it to top a cocktail (or mocktail), and it will impart strong berry flavor as it…
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Caramelized Red Onion Tart with Seasonal Vegetables
Tarts are some of my favorite things to bake…and eat. With the perfect balance of crust and filling, this red onion version makes use of a variety of vegetables and cheeses already on hand – a handful of green beans, a few cherry tomatoes just about to become too ripe. They combine beautifully to top a caramelized onion layer. Tucked beneath the vegetables are goat cheese and feta as well as Parmesan, which lends a nutty quality. I love dishes such as this one that change throughout the seasons. Certainly the assorted leftover vegetables in my kitchen could make a salad, but here the beautiful slices are celebrated even more…
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The Language of Spice: Chili, Chile, and Chilli
If you enjoyed reading last week’s hot chocolate recipe and happen to be interested in the language surrounding food, you may have wondered about the spelling of one of the key ingredients: chile. As I write up the recipes that hopefully will inspire your own home cooking, I occasionally come upon the name of an ingredient or traditional dish that requires a little bit of editorial finesse. Take, for example, my recent pasta e fagioli. I faced a decision of whether to translate the name into English for those who were not familiar with this Italian soup. Since my grandmother pronounced this dish and other Italian classics so fluidly, it’s…
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Pasta e Fagioli Soup with Chard
A rustic Italian soup made with pasta and beans, pasta e fagioli is a classic dish to which I add greens for extra flavor and nutrition. Even though I use mainly the leaves in this tomato-based recipe, I tend to make it with rainbow chard versus white-stemmed Swiss chard because the bright colors extend from the stems through the leaf veins, adding even more color to each bowl. If you’ve ever had a bland version of this soup or found the pasta to be too soft, try this recipe, perhaps when you’re craving a tomato soup with some tasty extras. The method and ingredients result in a satisfying meal perfect…
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