There was almost no greater treat when I was a kid than spending the night at my grandparents’ house. I lived for digging in their massive organic garden, listening to Danny Kaye’s magical Hans Christian Anderson recordings, and the creamy, homemade honey ice cream they churned! When breakfast time rolled around, I’d slide into the big booth in their kitchen while my “health food”- (as it was dubbed in the 70’s) loving grandmother made soft-boiled eggs seasoned with savory, nutrient-packed sea kelp served in bright fiestaware bowls. Continue reading
If you’re thinking the tacos above look as though they’ve been sprinkled with weeds just pried from a garden, you are correct. And no, I haven’t lost my mind! A few years ago, I read an intriguing article on foraging in the wild and was surprised to learn how many edible plants we overlook. My favorite, and pictured above, is the wildly abundant Yellow Wood Sorrel. Also known as Oxalis Stricta, it has heart shaped leaves that grow in sets of three with tiny yellow flowers, and tastes deliciously sour and lemony. If you’ve never noticed it before, you’ll see it everywhere now that you’ve read this. Continue reading
When most people think of pesto, the traditional version made with basil and pine nuts comes to mind. Did you know you can make pesto with many herb and nut combinations? You can even use blanched spinach, kale or arugula instead of, or in combination with, fresh herbs. Mixed herb pesto is one of my favorites, and it’s a great way to use up any leftover tender herbs in your fridge. I used a combination of basil, parsley and chives, but a handful of fresh mint or a smidge of tarragon would be wonderful additions as well.
Here the pesto is served over bucatini, but it’s also a delicious accompaniment to grilled vegetables, meats, fish, and shellfish. Everyone in my family loves a dollop stirred into mayonnaise for sandwiches (especially roast beef), and I love it in place of tomato sauce on homemade pizza. So versatile! Continue reading