March 2012
5 posts
8 tags
Tahini Dressing with Falafel
I never lie. That is the truth. Exaggerate yes, and only when I fall prey to becoming passionate about the subject at hand; but lie, never. I really want to say that I made these falafels from scratch. I really want to say that I keep chick pea flour on hand because, well, I am just that kind of exotic cook. But that would make me a liar. So, before I share my made from scratch tahini dressing...
9 tags
Leek, Spinach, and Cauliflower Frittata
I just spent the day helping a friend and a group of strangers clean up a farm destroyed by a tornado that tore through KY last Friday. I’m tired, both physically and emotionally. I have no words for what my eyes saw today. Many folks on surrounding farms have been left with nothing. My heart aches. However, it does the heart wonders to see a community come together for the good of a...
8 tags
Caprese Salad
Some things in the kitchen are so easy they are sometimes overlooked. This salad was super trendy a few years ago. It seemed to be on every menu in town. Trends change but nothing about how amazingly delicious this little salad has changed, not at all.
I recently bought some Kumato tomatoes, add those to some marinated fresh mozzarella in fridge along with some fresh basil and thats all she...
6 tags
Lentils with Spinach & Preserved Lemon
Don’t be scared of the preserved Meyer Lemons in the recipe. If you do not have them on hand right now you can quite easily have them on hand in the future. Take a look back at this post and get cha some. http://eatmoreveg.tumblr.com/post/18552761106/preserving-lemons-is-a-cinch
1 cup (uncooked) brown lentils 1/4 olive oil 1 lb fresh Spinach, roughly chopped 1 med onion, sliced thin...
5 tags
Preserving Lemons Is A Cinch
* 5-6 organic meyer lemons, washed and dried * Salt (use either kosher salt or a coarse sea salt, do NOT use table salt) * Sterilized 1/2 quart jar with lid 1. Remove any stems and slice a deep X into each end of the lemon - you’re basically cutting each lemon nearly into quarters but not going all the way through. 2. Working over a large bowl, pour as much salt into both ends of the...
