Here’s a dish that’s dressed to impress. Hey there, beets – lookin’ pretty dapper.
Fresh thyme and parsley
Roasted salted pistachios
Oven to 425°. Wash beets, cut off tops and tails. Drizzle beets with olive oil, wrap individually in foil with sprigs of fresh thyme. Roast 1…
That got your attention, didn’t it. Usually don’t hear “sexy” in the same sentence as “coleslaw”, do ya. What makes this slaw different (if not actually full-on sexy) is the unexpected anise zip from the fennel, and the hot smokey note from the chipotle sauce.
Green cabbage, red radicchio,…
Yes they are. Meets you halfway between baked potato and potato chip. And that’s one fine lookin’ potato. Let’s make it happen.
Oven on 425°, wash and dry russet potatoes
With a sharp thin knife, slice potato — but not all the way through
Drizzle with olive oil, sprinkle with garlic…
What an unfair rap these get. Most experiences with Brussels sprouts involve a long old-school boil, ensuring a gross mushy texture and pungent sulphur taste. So I get the apprehension. But there’s another way, people – fast roasting. And that makes all the diff. Nutty, crispy, umami. It’s a…
I love you. Mid year bonus. You look great. On the house. Let’s add another three-word combo that brings a smile: Duck fat potatoes. Or rather “Pommes de Terre Sarladaise”, if you must get all French on us. Crispy, salty potato. Only crave-tastically better. Let’s get in there:
Fresh summer corn, grilled. Cilantro, salty cheese crumbles, red onion, hot chili powder. Juicy lime slice. Get it? A fun funky dish, tastes like a Sublime or Mighty Mighty Bosstones song. So pop in some Ska and let’s get it on.
Blanch (boil very briefly) fresh shucked summer corn….