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Chili Peppers

Roast Peppers in Cream
 
This is a traditional Mexican dish. It is typically made with poblano chilies, which are fairly mild, but can be made with any roasted chili. The cream tames the heat and makes this a welcome side dish or main course at any meal.
 
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Corn

Brown Butter Corn With Basil
 
This is a great way to reclaim leftover corn. The butter and basil bring it back to life.
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Apples

Apple
Any apple will work in this salad. Try mixing varieties for added interest.
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Arugula

Wilted Arugula Saute
Use this dish as a model for simple wilted green and pasta dishes. Nearly any lettuce or green can be substituted for the arugula and feel free to play around with different types of cheese, nuts, and other garnish ingredients.
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Asparagus

Grilled Asparagus
This is the very best way to enjoy asparagus. For those of us in the upper Midwest, grilled asparagus is a special treat because it is one of the first items available as we unpack our outdoor grills each spring. It requires thicker spears so they don’t burn and are less likely to fall through the grates. Many cookbooks will recommend peeling the stem end of the asparagus spear, but in most cases, I find this unnecessary. When prepared on the grill, the tougher skin chars very nicely and I find the crunch an exciting texture contrast to the tenderness of the tip.
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