-
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…
-
Q & A with Thirsty Radish Founder Vanessa Young
As I interact with readers and travel around teaching about culture, food, and wellness, I often am asked questions about Thirsty Radish. This week, I’m sharing answers to some of the top questions. How far in advance do you come up with your recipes? The recipes on Thirsty Radish are what you’ll find me eating that week. In fact, I came up with a wonderful cherry recipe at the tail end of cherry season last year only to be unable to find a tasty bunch at the market later that week, so I wound up not posting that recipe. I enjoy making and baking food along with all my lovely…
-
Late Night Cravings
Conventional wisdom says that if you’d like to avoid extra pounds, keep tempting food out of sight, and certainly don’t bake brownies after 10 p.m. as I did this Tuesday. If your cravings come and go quickly, you probably weren’t all that hungry in the first place. As someone whose counter might be home to just-cooled maple granola or a dessert recipe I plan to share on Thirsty Radish, that just would not be possible, nor would I want it to be. January is a time when we often make health resolutions or bring ourselves back to the basics. You’ll note that I shared a salsa verde recipe last week…
-
Marinated Flank Steak
Many people pass over flank steak in the market, fearing its reputation as a tough, difficult to cook cut. This is a huge mistake, as it has a rich beef flavor that is so satisfying once you know how to unlock it properly. The key to tender slices is a long marinade time followed by quick, high temperature cooking. Slow, set it and go preparation may become a staple of your weeknight routine. Once you mix this marinade, pop the flank steak in the refrigerator for at least 6 (and up to 24) hours and forget about it until you’re ready to cook. Not only will the wait be worth…
-
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…
cooking classes + wholesome recipes + mindful living
