Braised Escarole with Kalamata Olives
Escarole’s inherently bitter flavor pairs well with salt, citrus, and vinegar flavors. Here’s a delicious recipe that packs all three onto one healthy plate! You’ll need: 1 large or 2 medium heads of escarole, roughly chopped, then thoroughly washed. 3 – 4 cloves garlic 2 tbsp cooking oil (avocado or grapeseed) 3/4 cup pitted kalamata…
Braised Escarole with Black Currants
Hey daredevil, thanks for stopping by. Here’s a flavorful dish with some uncommon ingredients that, fortunately, you may be able to secure from your local farmer at the right time of year. Escarole hails from the chicory family, which is a nice way of saying it was born to be bitter. While it can be…
The Garlic Season
Garlic is a fine measuring stick to tell you where we are in the season, since farmers have found ways to feed it to you for the entire year. Sometime in May, we harvest ‘green garlic.‘ These are simply immature garlic plants we pluck from the ground when we can no longer wait for fresh…
Y’all know I love a recipe that calls for fresh herbs. Here’s a tangy, herby spread with a strong garlic punch, hailing from the culinary paradise of Morocco; highly recommend for a date night with the ones who love you. The ones who love you enough to tell you when there is finely chopped fresh…
Today’s miso was served with chopped scallions and wine cap mushrooms (rehydrated from last summer’s harvest!).