Simple Mashed Peas with Garlic and Mint

Peas are such a simple food.  You can easily toss them in a soup, curry, pot pie or casserole, but even when you cook them up by themselves they don’t need much to bring out their flavor.  A few minutes in some boiling water or a sautee pan with soften them up, then a little butter, garlic and whatever fresh herbs you have on hand will do the trick. Unlike mashed root vegetable which can turn into a creamy texture, the less starchy peas don’t... Read More

Spring Veggie Frittata

I used to make a lot of quiches because they are really easy to make ahead of time for lunch leftovers and are a perfect catch-all for any veggies I have in your fridge.  But I realized that a frittata is basically a quiche without the crust – even lighter and easier to whip up! I made this one with a slew of spring veggies, a little of everything that has just popped up at the market in the past few months, but most of which will still... Read More

in season: english peas, green garlic, spring onions, stone fruit and summer squash!

i’m so sorry i’ve been away from the blog for so long.  after a very merry birthday, a bout of illness and some technical difficulties, cooking has been the last thing on my mind for the past few weeks.  it didn’t help that the produce at the market for the last few months has been dominated by dark leafy greens, root vegetables and oranges – lots and lots of oranges.  i had lost total interest in cooking, let alone posting. but... Read More