We're a hummus-loving family. I make it myself sometimes (so easy), but also find myself buying a fair bit of it. Recently I found edamame hummus at Wegmans, and snapped it up in a hurry for my daughter who can almost literally eat her weight in soybeans. It's delicious, and that pale spring green is … Continue reading Ma Vie en Rose: Beet Hummus & Sauteed Beet Greens
I can't think about beets without remembering the Gilligan's Island episode where the radioactive seeds wash into the lagoon, and the resulting vegetables wreak havoc on the castaways. Mrs. Howell eats the sugarbeets and, if I remember correctly, cleans everything on the island in a burst of super-charged energy. Before you run out to the … Continue reading Warm Beet Soup with Cumin and Sour Cream
Welcome to Beet Week! Not as exciting as Shark Week, but maybe just as messy. So my friend and reader, Charlie, wants to know if beets a) always take SO long to cook, and b) always make THAT much of a mess. It's true. Beets are going to make you work for them. And I'll … Continue reading Salad with Pickled Beets, Candied Walnuts, Granny Smiths and Gorgonzola
The first thing you should know is that I am not, generally, a person who believes in hiding vegetables in other, more "palatable" foods to get children (or husbands) to eat them. I admit I might sing a different tune if I had kids who truly would not eat any green thing, but my kids … Continue reading Sweet, Sweet Zucchini
Remember when we were talking about preserving textural integrity with zucchini and I suggested that sometimes maybe you wouldn't want to do that? And remember when you worried about the cores that remained after those pretty ribbons fell away from the squash, and I said, hush honey, I'll tell you how to deal with that later? … Continue reading Embracing the Mush
I understand the texture problem people have with zucchini. Or, I understand how the texture of a food can make it either beloved or loathed. Texture is why I hated watermelon for so long. It's largely why I hate jello. And we all know what happens to vegetables--zucchini or otherwise--that are cooked within an inch … Continue reading Zucchini Ribbon Salad with Lemon, Mint and Feta
Here they are. My husband's mortal enemies. I don't understand what he's so afraid of. Look how cheerful! Okay, that's not true. I do know, because he has no problem telling me that his hatred of zucchini comes from its "overwhelming grossness." When I ask, "Are you talking about taste or texture?" he says, "Yes." … Continue reading Spaghetti with Zucchini, Sun-Dried Tomatoes, Artichoke Hearts and Goat Cheese
It's always exciting to see my work in print, and to know that people out there can access it and will hopefully enjoy it, but for whatever reason, some publications just feel giddier than others. Maybe it's a special piece, maybe a special venue. Maybe it's a bit of both, as is the case with … Continue reading Sweet!
I met my husband through an online dating site, but before I found him (or he found me; we can't really remember at this point who found who), I had a small handful of dates with some guys who were, to varying degrees, just exactly wrong for me. The wrongest, though, was the guy who … Continue reading Lay Your Hands on Kale
When my son was two years old, and I was four months pregnant with my daughter, Paul and I traveled to Europe with his parents for a three week tour of their native Germany. It happened that our timing had us arrive right in the middle of something called Spargelfest--a yearly festival celebrating the much-anticipated harvest … Continue reading On Your Kale!