I’ve struggled with the concepts of change and control for as long as memory serves.
Deborah Madison has been an unquestioned member of my kitchen for over four years now.
Each day I face a dilemma sometime between the hours of 11:30 and 1:00.
An “Original” Recipe – Justin and I have a running joke in our kitchen.
A Warming Soup, No Matter the Weather – With the exception of that incredibly hard freezing snap that wreaked havoc on farms throughout Oregon, Portland’s winter has managed to cast itself as both mild and one of the driest in recorded history.
This summer, I’ve noticed a distinct – and seemingly permanent – change in how I approach cooking.
Endless Variations: Now, With Quinoa! – There are hundreds of varieties of panzanella, the classic Italian tomato and bread salad.
Immediate Inspiration – Sometimes it takes me 45 minutes before I’m intriguted enough by a recipe to feel ready to head to the farmers’ market.
Quinoa in a Supporting Role – I can never eat enough quinoa – which is not to say that I consume quinoa for breakfast, lunch, and dinner, but rather that no amount of it seems to fill me.
A Simple Carrot Soup – Carrots are always heaped on tables at the farmers market, but when overwintered carrots appear in April, I renew my enthusiasm for this versatile root vegetable.
Storage Onions – You wouldn’t know it from this post, but we cooked with asparagus and strawberries this weekend.
Lunchtime Flexibility – The ease I referenced in my last post has stayed with me in the kitchen this week.
Kitchen Exhaustion – If anyone had walked through my kitchen the Monday after Thanksgiving, they would have stopped in alarm.
Spiced Butternut Squash Soup – We got carried away at last weekend’s farmers’ market.
Cooking it Fresh: Romano Beans – I have to be honest: I prepared and ate this romano bean salad three weeks ago.
Zucchini Glut – Lately, I’ve been feeling apathetic about zucchini.
Finally: Fluffy, Restaurant-Quality Rice – I don't have a great track record with cooking rice.
No Mushy Peas Here – Fresh produce can have an extremely limited shelf life; I have to stay on my toes to make sure we eat the produce we bought from the farmers' market before it loses its flavor.
Weekday Lunch: Spinach Strata – I've stated before that my ideal weekday lunch is seasonal, nutritious, and filling.
Weekday Lunch: A Winter Soup & Salad – I used to sporadically watch Jeopardy and my favorite segment was always the cringe-worthy question and answer sessions between Alex Trebek and the contestants.
Weekday Lunch: A Salad to Brighten your Day – This is a punchy winter salad destined to bump you out of any winter doldrums, for a brief moment at least.
Weekday Lunch: Root Vegetable and Herb Couscous – I'm listing this meal as a weekday lunch, but that's not how I originally envisioned it.
Weekday Lunch: Farro Salad with Mushrooms and Squash – I hesitated to pick this recipe initially.
The Only Recipe I’ll Need – Sometimes I make a dish and realize that I'll never have to experiment with another version of the recipe again: the one I just made is the only one I need.
Weekday Lunch: Orzo with Broccoli Pesto – The most recent thief of my cooking motivation is the Fall time change.
Weekday Lunch: Squash and Pear Salad – When I make a satisfying and seasonal lunch (and have time to take a few pictures before devouring it!), I want to share the recipe with you because if you're anything like me, lunch can be a sore spot in your day.
Weekday Lunch: Roasted Sweet Potato Salad – I sometimes dread when the clock turns to noon.
Weekday Lunch: Tomatoes – You say tomato, I say tomahto.
Cooking it Fresh: Fava Beans – I'm going to keep this short and sweet because it's a holiday weekend.
Ouch, those nettles sting! – While we were in Portland, exploring the farmers market, we couldn't help but notice how many farmers' stands featured stinging nettles.
Mulligatawny Soup – I wandered down to Root Hill Cafe yesterday with high hopes that they'd be serving my new favorite soup, mulligatawny.