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Summer Bruschetta
As we head into summer, everything takes sweeter and brighter. Now is the perfect time for bruschetta, simply dressed toasts that highlight the chopped produce piled on top. Classic bruschetta features chopped tomatoes, garlic, and basil, but I take it one step further by adding strawberries into the mix. Marinated with the rest of the ingredients, they contribute sweetness without lending a strong strawberry flavor. This is a savory appetizer, so don’t let the berries fool you into serving it for dessert. If you serve this bruschetta without mentioning the strawberries, you will find guests asking where you found such deliciously sweet tomatoes. Rather than highlighting the contrast between the…
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Vegetarian Corn Chowder
With many corn chowders relying on bacon or chicken stock for extra flavor, they don’t meet the needs of vegetarians or anyone who is eating mostly plant-based meals. Since I always prioritize flavor, rest assured that this version is just as satisfying. For a decadent finishing touch, I top it with crispy frizzled basil. A quick dip in the frying pan turns basil shatteringly crispy and translucent…not to mention incredibly tasty. Loaded with fresh corn and topped with herbs, this chowder is ideal for those days when you have a counter full of goods from the farmers market. Naturally sweet, local corn is such a treat that I use the…
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Chocolate Chip Olive Oil Muffins
We all love butter for the way it makes virtually any dish more flavorful and decadent. Take your favorite loaf of sourdough or your best pan sauce, and it’s hard to imagine how a pat of butter won’t make it even better. For bakers, butter is more than a finishing touch. It is the key to tender, flaky crusts and delicate cake crumb. Since I crave the goodness of butter, trust me when I say that you will not miss it in this muffin recipe. While many bakers turn to oils as a healthier alternative, I turn to olive oil for flavor. Not just any olive oil will do, unless…
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Roasted Strawberry and Black Sesame Granola Bars
Most granola bar recipes call for dried fruit, but I prefer roasted berries as they become jam-like when baked in an oat mixture. Instead of cooking them down into a full jam, toss fresh strawberries with a small amount of sugar and allow their natural flavor to concentrate in the oven. Beyond adding flavor to the granola, the thickened berry juice partners with honey to help the ingredients stick together so that they can easily be cut into bars after baking. When strawberries are in season, this is a breakfast or snack that helps to make use of berries that are past their peak or overripe. In place of poppy…
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Roasted Asparagus with Sun-Dried Tomatoes
Now that April is well underway, bunches of tall asparagus have begun to appear at the market. Crisp and vibrant green, asparagus stands up to a variety of cooking methods, giving you choices of whether to grill or roast – use the stovetop or oven – and so many other decisions. It’s hard to go wrong, since asparagus can even be eaten raw, but it becomes sweeter and richer when roasted with sun-dried tomatoes. Beyond cooking methods, asparagus stands up equally well to a variety of ingredients from garlic to cured meats such as prosciutto and Serrano ham. With an intense concentration of tomato flavor, chopped pieces of the sun-dried…
