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Posts Tagged ‘oregano’

by Sarah Steimer

Chili verde with chicken

This bleak-looking chili has some pretty wild and wonderful flavors, and plenty of protein (so much so that you could easily omit the chicken for a vegetarian version). I loved the warm spiciness of this dish that doesn’t at all overwhelm.

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by Caitlin Saniga

Herbal balsamic vinaigrette

I serve this dressing drizzled over fresh beet greens, roasted beets, and toasted walnuts. Use whatever herbs you have — dill, mint and tarragon might also be nice.

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by Caitlin Saniga

Shaved candy cane beets and tomatoes with spicy oregano

I’ve always wanted to make something with candy cane beets because they’re so gorgeous. I knew that roasting and other heavy heat methods of cooking can mute the striped pattern, so I thought that if I sliced the beets thinly enough, they wouldn’t need to be cooked as much. The super-fine raw beets weren’t bad, but in the end I decided to steam them, which helped. Placing them in a single layer encouraged them to soften quickly and preserved the pretty red-and-white pattern.

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by Sarah Steimer

Lavash with oregano, cheese and sesame seeds

I love when restaurants serve soup with nice flat, crispy crackers like this lavash. It keeps you from filling up on a hunk of bread, and they offer a wonderful, salty bite in between slurps. Make this at home to really jazz up your own soup night.

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by Sarah Steimer

Simple beef meatballs with a white wine and chive tomato sauce

This is the meatball recipe my mom has always used. It’s simple enough to whip together in a hurry — and one of the first meals I think I remember mom letting me “make” (i.e. mush the ingredients together and roll into balls). I probably also made these meatballs for all of my roommates. The only difference today? I created a new sauce.

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by Sarah Steimer

It totally bums me out that I can't easily compost at my apartment, so this was my little solution to that problem. On the day before our usual farmer's market trip, I went through the refrigerator and grabbed up all the vegetables that looked toward the end of their life. I also made sure to save some scraps from my prep during the week: corn cobs sans corn, broccoli stalks and onion stems.

My neighborhood just got a compost program! But before that, this was (and will continue to occasionally be) my vegetable scraps solution. On the day before our usual farmer’s market trip, I went through the refrigerator and grabbed up all the vegetables that looked toward the end of their life. I also made sure to save some scraps from my prep during the week: corn cobs sans corn, broccoli stalks and onion stems.


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by Sarah Steimer

Sweet potato and kale pockets with chimichurri

Sweet potato and kale pockets with chimichurri

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by Sarah Steimer

Roasted vegetable and quinoa soup

A great way to use vegetables that are on their last leg is to roast them and turn them into soup. Even if you don’t eat the soup that night, you can keep it in the fridge for about five days or freeze it for about three months.

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by Sarah Steimer

Kale, back bean and avocado tacos with chimichurri

This was a great, light meal that gave me plenty of energy. Probably because it’s green and YOUR MOTHER WAS ALWAYS RIGHT ABOUT GREENS, WASN’T SHE?

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by Caitlin Saniga

Cheesy tomato quick bread

This recipe is a wonderful way to use up a surplus of tomatoes from the garden. That’s not to say that my garden is overflowing with tomatoes. The ingredients for my bread kept arriving in paper bags on my doorstep, gifts from a thoughtful neighbor who has too many tomatoes on his hands. Also, this bread smells like pizza while it’s baking.


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