Category Archives: Recipe

Celery, Garlic, Two Bean Salad

Celery, garlic, and two beans walk into a bar.

I’m not yet sure there’s a punchline worth waiting around for.


Celery from the grocery store, celery from an order of wings… these things just don’t do justice to the flavor a fresh-picked head of celery can pack.


These petite stalks, to me anyways, just beg to be chopped up and mixed in with a nice red wine vinegar and some garlic. And don’t you dare toss the leaves out. There is so much flavor in those leaves.




– 2 cups cooked beans – the great northern (white) and kidney (red) made an aesthetically pleasing combination, I’ll say.
– 1/2 cup chopped fresh celery, stalks and leaves
– 1 large tomato, chopped
– 1/4 cup finely chopped red onion
– 3 tbsp red wine vinegar
– 2 tbsp extra virgin olive oil
– 3-4 cloves garlic, minced
– 1 tbsp lemon juice
– salt, paprika, crushed rosemary, black pepper, to taste
– up to 1/4 cup chopped parsley, optional

Simple Steps:
1. Combine all ingredients except beans in a large mixing bowl. Once coated, gently stir in beans. Can be served immediately but best if allowed to marinate, chilled for 1-2 hours.

Citrus Fennel Salad

Best if let to meddle with its feelings and flavors for at least two hours, this salad serves up sparky flavors that would pair well with your favorite panini.


Citrus Fennel Salad


You’ll need:

2 cups white beans, cooked
1/4 cup fennel, thinly sliced
1/4 cup finely shaved carrots
3 – 4 orange slices, juice and perhaps some pulp if you’re willing!
2tbsp fresh parsley, chopped
1 tbsp red wine vinegar
1 tbsp extra virgin olive oil
dash of salt


Simple steps: 

Combine all ingredients. Toss well. Refrigerate for at least 2 hours. Enjoy!




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Top 5 Fall Recipes

If you’ve been eating with the seasons, here in New York the time is ripe for warm, earthy comfort foods. Lots of kitchen hours and oven time: baking, roasting, caramelizing.

Now won’t you please grab yourself a blankie and join me on the couch for a top 5 list of fall recipes?


1. Roasted Delicata

half-moons on the pan

Delicata squash is just such an amazing treat. It’s so sweet and so easy to prepare. Great as an appetizer or on a salad, like a little sunshine on a rainy autumn day.


2.  Spinach & Scallion Pancakes

Spinach and scallions are both back in season this time of year. And pancakes for dinner are always in season. A smooth savory dip is included with the recipe, don’t skip the dip!

3. Roasted Beets

Warm roasted beets on a salad with feta!? Yes please. Sometimes you just need to check a recipe page to remember the oven temp and time. This is one of those I still have to look back at from time to time, HA!


4. French Toast Bake with Apples

What says “Autumn in New York” more than apples? I want this every weekend, dripping in real NY maple syrup.


5. Mustard Greens & Beans

I know it doesn’t have to be mustards but I’m on a soul-saving mission to sell mustard greens and I don’t fully understand it myself. Whatever the greens, warm, brothy, savory soupness is quite welcome at my dinner table this time of year.




Peel Pearl Onions

This is going to save me dozens of nickels!

Every year, there are bound to be the onions that just don’t size up… and while I want to eat onions on just about everything, I mostly see a tremendous amount of work when I look at these adorable little flavor bites, aka ‘pearl onions.’

What’s the word for the feeling when you finally Google something you’ve just wondered about before, and realize that someone else discovered the solution and put it on the Internet 10 years ago?

That word, for peeling pearl onions.

So here’s what I learned:

How to Peel Pearl Onions

…without breaking a sweat (or shedding a tear!)

peel pearl onions
pearl onions ready to go

1. Cut off the bums, i.e. the root ends of the onions. For my sample batch, I tried some red, white, and yellow onions; almost scientific of me, you might say.

peel pearl onions


2. Boil enough water to submerge your batch of onions. Drop the onions into the boiling water, and simmer for 2 minutes. Drain. (Optional – drop them in an ice bath, or rinse with cold water).

3. When cool enough to handle, hold an onion at the stem end, and squeeze. Depending on how you cut, you may need to give a little finger-peel at the root end to get it started. The onion should pop right out, quite to your delight, I’m sure. Repeat!

Add pearl onions to dishes like:

Cool Bean Salad tahini sauceTahini Dip Seared Shishitos with Lemon

See here, the pretty pearls have landed themselves in a beer and ‘Better than Bouillon’ broth for Braised Mustard Greens.

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