January 29, 2015
It’s not a secret that I’m a big fan of salads that have a warm component to them. Whether it is a warm blackberry vinaigrette or adding freshly made buffalo strips, having something warm with my greens makes a salad feel substantial, like a real meal for me. So when I was raiding my refrigerator the other night for things to pair with my baby spinach, it’s no surprise that my first instinct was to sauté or roast the pears I found. But then, I noticed the cucumber sitting next to it, and I decided to go a different route.
One of my favorite ways to enjoy cucumber is with a Japanese bent – soak the cucumber slices, strips, or cubes with onion in a dressing of rice wine vinegar, salt, and sugar. (more…)
March 7, 2014
Cinnamon-dusted roasted blueberries. Slivers of ginger crisped by the oven. White peaches just slightly warmed. Sometimes the best recipes are born of the random ingredients one has in hand. My husband has a love of blueberries that always leads him to pick up a pint at the grocery store, but then they end up forgotten, stashed in the produce drawer. I’m not a fan of the remnant bud on them, so they’re the last thing I want to snack on, and thus, they stay in the drawer. Until this week, wanting something light, I decided to make a salad. I figured roasted grapes are good, so why not roasted blueberries? Where on earth I had the idea to dust them with cinnamon I’ll never know. But I’m happy it did. (more…)
October 13, 2013
It always seems around this time of year I get a strong craving for Germanic foods. Cabbage, rich sausages, tart wines, sweet, sweet lager. While Oktoberfest is primarily celebrated in September in Germany, October is the perfect timing in California to start enjoying all of these treats. The weather cools down where mornings and evenings actually feel like crisp, fall days, and even the mid-day is a bit cooler. Last week I fed my craving first at our local Austrian restaurant, Naschmarkt, with kraut rouladen, or stuffed cabbage rolls. The next day when I strolled through the produce section of my local market, I saw the most beautiful heads of red cabbage – small, perfect, compact leaves, in a brilliant purple-ish-red – and I knew my craving hadn’t quite went away yet. (more…)