If you get a CSA this time of year—and if you’re in a northern climate—you’re likely awash in squash. Beyond roasting and mashing (maybe with a little butter and maple or brown sugar or honey), beyond soup, and beyond Yotam Ottolenghi’s squash with red onions and tehina, what can you do to keep up with…
Tag: potluck
Swap-Box Hero: Quickled Shishitos
Shishitos are hot. Not hot hot (only one in ten have enough capsaicin to read as spicy). But hot trendy, I guess. Over the past six or seven years, they’ve shown up in our sharebox just three or four times—total. But if last night’s “predicted contents” email from LFFC holds, tomorrow will be at least the third…
Easy-Street Corn
A couple weeks ago, an ear of grilled corn rolled into a couple bloops of mayo from my BLT, and I was reminded how much I like elotes, the Mexican street corn. So the next time I made corn (the next day, actually), I got out the mayo and the lime and the paprika and…
Roasted Rhubarb Vinaigrette
Last week, I had a few stalks of rhubarb leftover after a crumble-for-two. Before they got lost and rubbery beneath the early-CSA kale, arugula, and spinach in the crisper, I transformed them into a bright and tangy topping for all that early-CSA kale, arugula, and spinach in the crisper. Those sturdy, deep, dark greens demand…
#crumblebrag
Behold, the humble crumble. Not much to look at. Kinda slumpy, really. But this rhubarb-rye dessert’s beauty—warming and comforting and rich and heady with the cool spring’s first harvest—can’t adequately be captured by the camera. For that, you need your nose. And a spoon. Rhubarb-Rye Crumble Sized for two generous portions (with maybe a little…
Puff-Pastry Tomato Tarts
The Great British Baking Show. Love it. Every season, it seems like Paul and Mary have the bakers make puff pastry at least three or four times. I’m mesmerized anew each time. I’ve tried it myself from scratch exactly once. Made the lean dough (yes, by hand and pastry scraper). Chilled it. Pounded the butter…
Tahini Slaw
Sure, sure, you could say this is just a riff on the salad I posted last winter, the one with the shaved Brussels and kale with tahini-lemon-maple dressing. But this one’s way different. For one thing, there’s cabbage in this one—big heads, not those little mini guys. And for another, there’s honey, not maple syrup….
Endless Summer Salad
All summer long, my Grandma Morsch had a bowl of this refreshing, sweet-and-sour salad in the fridge. It’s possible, actually, that it was the same bowl all summer long. Well, for a couple weeks in a row, anyway. Because after supper, when the vessel’s contents were more brine than veg, she’d just slice in another…
Brassica in Pocket
I know. It’s been awhile. So, I gotta come back with a bad pun, right? Yep. That’s the rule. But I did, in fact, tuck this bright and hearty and crunchy tossing of greens, Brussels, toasted almonds, and maple-tahini dressing into a pita pocket for lunch a couple weeks ago. And I served it under a…
Taste the Rainbow
Confession: I used to shun the chard. Bulky and mysterious (like its fridge-hog friend, collard greens), chard made it home with me only when the swap box overflowed at the end of pickup day. Not anymore. Thumbing through Yotam Ottolenghi’s Plenty last winter, when the Swiss chard was a weekly sharebox occupant, I ran across…
Boxing Day 