From Field to Fork

March 20, 2019

I recently read an article about people who eat the same thing for lunch every day. There are multiple reasons to make this choice - easy to prepare, cheap, and tasty are common drivers - particularly for those of us who work in an office every day.  One fellow ate a peanut-butter sandwich, with various fruit, vegetable, and dessert accompaniments for 25 years and he is still at it - even now that he's retired!  He says "he's never stopped liking it"....

August 12, 2018

Summer is all about eating produce that's fresh (or hardly cooked).  There are endless combinations to be made with the goodies from our boxes this week.  I devoted my tomatoes, green beans and a few eggs to a dinner party sized platter of classic Nicoise salad this weekend.  I subbed the tuna for this salmon recipe and served it on the side. And can we just say - long live peach season! I used my last batch to make peach Capre...

May 25, 2018

The fruits of spring continue to burst forth - figuratively and literally.  Finally, finally, the rain let up and strawberries poked their magnificent fire truck red heads up out of their green leaves.  A more demure pencil asparagus is gracing us with its presence and delicately flavored white hakurei turnips are waiting to be sauteed in butter and consume alongside a fresh, crisp glass of white wine. These items and more grown and harvested by our local f...

December 14, 2017

This is my kind of dinner.  I'm a complete sucker for a one pot/pan meal. There's hardly any prep, or clean-up for that matter. The only trick is staggering the entry and exit of the chicken and cabbage.    This Asian sauce could work on a number of other vegetables - broccoli, cauliflower...heck it would be good on a sneaker!

Sheet Pan Roast Chicken and Cabbage

Food52 Alexandra Stafford

1 teaspoon neutral oil for greasing

1 tablespoon sesam...

October 17, 2017

...make a Carmelized Onion and Cabbage Tart!

This savory vegetable tart, courtesy of Martha Rose Shulman at the New York Times, takes us on a little trip to France for a rustic tart that seriously elevates the humble onion and cabbage - with the help of a little Gruyère, bien sûr. 

The crust is a whole wheat yeasted olive oil pastry - if you choose to make your own.  I did, and although I was tempted to go with my tried and true pâte brisée -  I'm glad I...

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