lemon cucumber and heirloom tomato carpaccio
i get so excited when heirloom tomatoes come back in season that i quite audibly squeal. i don’t know if it’s the short season – only about a month and a half if we’re lucky – or the unique taste that can’t be found in conventional tomatoes, but they are the one veggie i dream about all year long. i consider the heirloom tomato to be the darling of the farmers’ market. out of all the produce that cycles... Read More
rustic heirloom tomato salad
these tomatoes don’t need much to taste good. sometimes i just eat them plain. but if you are new to heirlooms and need a simple idea for how to enjoy them, try this simple salad. it features an easy honey dressing which cuts the sharp taste of some of the more acidic tomatoes, and subtly compliments the sweeter ones perfectly. it’s lightly tossed with fresh heirloom tomatoes, basil, parsley and onion in a perfect summer concoction. ... Read More
baby potato salad
every year growing up my family would dye hard boiled eggs a few days before easter, then on sunday my mom would crack open all the remaining ones to mash them up in a big bowl of colorful potato salad. nowadays i take my potato salad eggless and mayoless (unless it’s vegenaise), but that doesn’t means it can’t still be colorful and delicious! these baby red potatoes were so cute at the market it couldn’t help but take them... Read More
zucchini and fresh parsley soup
i’ve recently been making soup out of all sorts of things. squash, kale, radish tops, spinach, green garlic, shallots, tomatoes. you name it and i can make it into a soup. last week at the echo park farmers’ market i got a ton of zucchini for just that purpose. it’s soft so it will sauté and blend into a purée very well. when deciding on which herb would really accent it’s flavor, i had a lot of choices. oregano?... Read More
red quinoa tabouli
tabouli is a pretty simple parsley salad, usually made with bulgur wheat, but you can really make it with nearly other grain. i like to use quinoa in recipes because it’s really high in protein, and the red kind makes it a lot more colorful. Read More Read More