By mlb, on August 5th, 2010%
The other day, I checked the freezer and discovered a bag of frozen, shelled edamame. Then, I searched online for something interesting to do with it. I found something that was both interesting and delicious, for this is a very tasty and refreshing salad. The ginger works well, as does the garlic I added to the original recipe, which sadly, had none. So sad. Everything needs garlic.
Anyway, we had this salad on the side with some Japanese grilled fish (salmon). That recipe is here and was also quite good. Together, the pair made a great, light Summer dinner.
Oh! And big discovery — I pulled the husks and silks away from the cobs, rubbed the corn with olive oil and grilled it on my grill pan! About 15 minutes . . . → Read More: It’s Summer! Roasted Corn and Edamame Salad
By mlb, on June 12th, 2010%
Okay, so this is not the most season-appropriate dish ever but if you lived in Portland, you’d understand. We have been rainy and a little cold, although today and tomorrow are promising to be nice, sunny and *gasp* Summer-ish!
If you do have a day that is not so hot, this is a great thing to do with your oven and stovetop. I have even made the chicken version of the posole in the crockpot before, when it was too hot to simmer it stovetop.
The vegetable broth you do need the oven for, so either wait for a cool day, roast your veggies in the morning, or throw caution to the wind and crank up your oven in a 90 degree day!
Roasted Vegetable Stock
Adapted from a recipe in . . . → Read More: The Best Roasted Vegetable Stock & What To Do With It
By mlb, on August 26th, 2009%
This is a very quick, seasonal meal and I get to proclaim that orecchiette is my favorite pasta type ever. Some say ‘little ears’ but I think they look like little UFOs! We used a combination of two tomatoes from the garden and one heirloom local tomato procured elsewhere. I like using orecchiette here, as it is about the same size and shape as all the chopped vegetables.
The sauce is super quick, just tomatoes, veggies, olive oil and a little balsamic vinegar. You can marinate your own mozzarella balls or just buy the already-marinated ones. They will melt into the sauce and you will like it.
Summer Pasta with Veggies and Marinated Mozzarella
12 oz Orecchiette Pasta
2 tbsp + more olive oil
1/2 white onion, chopped
3 cloves garlic, minced
2 yellow, orange . . . → Read More: Summer Pasta with Veggies and Marinated Mozzarella
By mlb, on May 22nd, 2009%
This was part of our new vegetarian Saturday night schedule! We’ve actually followed this for about 2 months — uh, except last Saturday when we went to Country Cat after a movie and I had duck legs. Oops. But other than that, it’s been vegetarian Saturdays! Woo!
This was good. It’s from one of my most beloved cookbook’s ever — The Enchanted Broccoli Forest. It’s pretty easy to make too. The only slightly intimidating part is the flip. And you really don’t have to do that if you don’t want to. But, you should live a little and give it a try.
Worst thing? You have vegetable upside-down cake on your floor and you order a pizza.
Vegetable Upside-Down Cake
adapted from Enchanted Broccoli Forest, by Mollie Katzen
Olive oil & non-stick . . . → Read More: Vegetable Upside-Down Cake for Vegetarian Saturday
