This recipe video was so much fun to make, thanks to the impromptu participation of Lucy, the marvellous kale-eating wonder dog and my friend Kelly and his colossal kale patch. Had you ever seen a dog eat kale like that?! I sure hadn’t. But I do share Lucy’s enthusiasm for the big green leaves.
Do you have a glut of cucumbers? I have a refreshing little salad for you today, and it’s the perfect thing if your garden is overflowing with cukes.
If you’ve been following this blog, you may have noticed that I love cream. A lot. Like many people, I especially like it in its frozen incarnations. And I recently discovered the joy of semifreddos, which I need to share with you. Semifreddos are in the ice cream family, but they’re usually made in a loaf pan and served up in frozen slices. Here’s the best part about them: you don’t need an ice cream maker!
Dear cherry tomatoes,
You light up my summer. You’re the best. What would July be without you?
That is the love declaration I’ve been silently making every time I bite into this cherry tomato galette. I think the tomatoes may be telepathically getting the message.
I have to tell you, I am reading the most fascinating book. It’s actually what inspired me to make this recipe. It’s called Eating On The Wild Side by Jo Robinson, and it’s being hailed as the first book to reveal the nutritional history of fruits and vegetables. Ok, I admit this may not sound as riveting as a suspense thriller, but to a veggie-growing nutrition nerd like me, it’s pretty much on par so I’m savoring every word. And here’s what I learned that inspired me to whip up this dish: it turns out that beets and carrots become MORE nutritious when you cook them. Who knew? I sure didn’t.
When I was little, a friend who had come to our house for dinner told everyone at school the next day that my family was weird because we ate GREEN spaghetti! In a small rural town in an era when foods like avocados and even bagels were considered novelty items, spinach pasta – my mom’s clever way to sneak greens into our meals – definitely earned me a reputation as the kid who ate the wackiest food. Well it turns out old habits die hard and true to my roots, I’m still eating green pasta today.
This is the time of year when garlic plants work their magic. They shoot out their scapes: long curly tips that need to be picked off so that the plant invests all of its energy into its bulb, ensuring nice fat heads of garlic to be harvested later in the summer. In the meantime, while we wait for our garlic bulbs to reach full size, we can enjoy elegant scapes. They’re gorgeous to look at, and delicious to eat!