Green, garlicky ramps, luscious, earthy morels, and delicate, herbaceous fiddlehead ferns sing of spring. But Miami produce they ain’t. This goodness comes from The Chef’s Garden, one of three fabulous sponsors of this Wednesday’s Sexy Summer Salads class with Chef Taffy Elrod and me. Photo by Yossey Arefi and Michelle Demuth-Bibb Chef Elrod and…
In the Moment Grapefruit and Fennel Salad
Walnuts and arugula add crunch and a spicy bite to this easy Grapefruit and Fennel Salad. Citrus Paradisi — doesn’t it sound romantic? It’s the Latin name for grapefruit. And honey, it’s time to get in on paradise while the getting’s good. Grapefruit season’s coming to an end. We’ve become used to eating according to…
Thanksgiving Kale with Fennel, Cranberries and Walnuts
I love this kale dish, mellow with nuts and sherry, sparked with cranberries. I’ve had it on my Thanksgiving table for the past few years. It’s easy and rewarding. I cook the kale, but in desperate times without electricity, you can make it raw. Yes, you can. Moisten your hands with a little bit…
Traditional meets Tropical Salad, featuring Fullei Fresh Sprouts
The classic winter trio of technicolor beets, sweet, licorishy fennel and toasty walnuts meets sunny and tropical with fresh citrus and bean and green sprouts from Miami hydroponic grower, Fullei Fresh. www.fulleifresh.com
M’jeddrah for the Win
Lentils and brown rice (a whole grain) combine to make M’jeddrah, a classic earthy Egyptian pilaf that’s greater than the sum of its parts. Cheap and satisfying, crazy with protein, fiber and other nourishing things, it’s comfort in a bowl. Serve with your favorite salad or roasted vegetables. November 4, the day after the election,…
Shaved Brussels Sprout Slaw
Alan Roettinger doesn’t make bland food. He strives for extraordinary and his Shaved Brussels Sprout Slaw is no exception. This is one outrageously delectable hot-sweet-sour-pungent-creamy tangle of crunchiness and color. Originally posted on HuffPost 10/07/2013. In a world of meh, Alan Roettinger goes for extraordinary. “I want to make extraordinary food accessible to the average…
Biblical Barley and Herb Salad
It’s Whole Grains Month and I’m celebrating with this satisfying Middle Eastern barley and herb salad. Barley has a satisfying chew, is high in protein and out-fibers many other whole grains. Originally posted for Huffington Post on 05/30/2011 Meatless by the Book If you want to find justification in the Bible for any sort of behavior, it’s in…
Maque Choux — the Big Easy
It’s Labor Day, so take it easy with maque choux. Easy yet elemental, maque choux features the Creole holy trinity of onion, pepper and celery, and three summer besties — tomato, basil and corn. It honors the big-hearted spirit of Louisiana, offers the pleasure and bright flavors of summer, nourishment when we need it, and…
Sprouting – Cocina Povera | Conscious Cookery Day 3
I wish we had a recipe for a coronavirus serum. But there’s some immunity-boosting magic we can all do. Sprouting. Sprouting pulses (dried beans) ups their digestibility and nutritional profile. They’re living foods with all their natural goodness intact. Besides, sprouting gives you another option for all those dried beans you stockpiled. Sprouting is cheap,…
My Favorite People, My Favorite Recipes — Your Face Here
My Favorite People, My Favorite Recipes — Your Face Here I had big plans for this month’s My Favorite People, My Favorite Recipes. Hurricane Irma changed all that. Irma changed a lot of things for a lot of people. So did Maria and Harvey and the Mexico City earthquake and flooding and monsoons in Southeast…
