I love frittatas. They seem fancy, even though they are easy to whip together, taking just a little longer than regular fried or scrambled eggs. They make a great breakfast, but are more than suitable for lunch or dinner too. They are economical, easily vegetarian or milk free, and, best of all, adaptable to whatever you have on hand.Read More
This ratatouille is not pretty. It’s nothing like the one in the Pixar movie. It is basically an obscenely large collection of vegetables that get chopped, generously doused in olive oil, and then roasted until they’re soft and caramelized and melded together into a deeply flavorful dish. The simplest process coaxes so much flavor out of such basic ingredients. And then I get to watch my kids gobble down a couple days worth of vegetable servings in one sitting - and with delight! It’s pretty magical.Read More
Spring is prime season for radishes. I know, because we run a market garden business in our backyard and there are radishes a plenty.
Radishes are one of the most beautiful vegetables. French radishes in particular are literally awesome with their intense, seemingly impossible magenta pink tips.Read More