Chervil is a winter-hardy herb that likes to self-seed. It grows on its own in my front yard every spring. The flavor is a cross between parsley and fennel—an anise-like sweetness and potent green taste that create an astonishing alchemy with sweet and earthy beets. I like Chioggia beets in this dish [...]
Recipes 3/9/09
Staring out at the falling, melting snow, I’m eating leftover quiche and thinking about the good food I made for dinner last night.
Menu for an Early Spring Dinner:
Pink Turnip and Potato Soup
Hearty Spring Greens with Radish, Carrot, and Lemon-Shallot vinaigrette
Broccoli and Goat Cheese Quiche
Cara Cara oranges and candied Cocktail Citrus rind
I can’t take [...]
Pea Shoots! They are a treat. At this time of year I’ll put anything green in a salad, and fancy restaurants agree with me when it comes to pea shoots. They are great in a salad–sweet and tender and pretty too. They are also delicious stir-fried very briefly with a little salt, garlic, and sesame [...]
Five years ago, I never would have considered eating cooking greens raw. Raw kale? No way. But guess what. I was wrong! They make great hearty, healthy winter salads and taste amazing at a time of year when we don’t get many fresh foods. Dove Vivi surprised me recently [...]
This may sound too obvious, but…
I’ve been trying to eat greens every day, and my favorite recipes of the week were a spinach and red pepper pizza with cilantro pesto sauce, and this recipe, which I had for breakfast, stuffed into crepes with garlic mashed potatoes. I tried greens finished with butter and vinegar [...]