Everyday Peanut Sauce

DSC01879Why aren’t we all making peanut sauce? Every day? To put on everything? These are big and important questions. Many a meal can be made from peanut sauce. It takes any combination of rice or noodles with vegetables and unites them into dinner. Or in this instance, takes a collection of vegetables and herbs from the garden/crisper, rolled up in rice paper skins, from a dry, protein lacking appetizer to a legitimate, hot weather dinner option (at least in these parts). This sauce is vegan, comes together quickly, freezes well, and can be easily adapted. It is mildly spicy on purpose, and I usually serve hot sauce alongside so people can increase heat at will. It is worth making a double or triple batch to stash in the freezer for dinner emergencies during heat waves.

Everyday Peanut Sauce

Adapted from Sprouted Kitchen. This makes enough for 2 meals to each feed 4. I usually freeze half because frozen peanut sauce at the ready is money in the bank.

  • 1 teaspoon vegetable or peanut oil
  • 2 cloves garlic
  • 1 teaspoon ginger
  • 1 15.5 oz can full-fat coconut milk
  • 1 cup smooth natural peanut butter (though I have used chunky in a pinch and blended it at the end)
  • 1/4 cup water
  • 5 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon sriracha or other Asian hot sauce (omit if spice adverse)
  • juice of one lime

Heat the oil over medium heat in a saucepan. Add the garlic and ginger, and saute a minute or two, until they are just fragrant. Add the other ingredients except the lime juice and whisk to combine (it may take a couple minutes for the peanut butter to loosed up and integrate). Simmer for 10 minutes and remove from the heat. Add the lime juice and whisk to combine. If you like a really smooth sauce, put it in a blender or food processor for a minute.

Last Week I Cooked….

This was our third week of farm camp, which is a wonderful but exhausting experience. I left most of the meals this week unplanned, and just allowed the wealth of produce guide them. Not planning led to much simpler endeavors, and just about every dinner this week was made in under an hour (who am I?!?!). It was great to let the veg do most of the work, and spend the rest of my evenings recuperating and preparing for another day of excited campers.

Roasted corn, zucchini, and black bean enchiladas. It was in the 90s when I turned on the oven to make these. During the cooking process I questioned my sanity multiple times. But once they were on the table, all the sweaty cooking was forgotten. Still one of my favorite zucchini dishes.

20160815_193045Pesto pasta with green beans and tomato salad. I followed the pesto recipe from The Art of Simple Food, threw on some pasta, and in the last minute of cooking added in a pound of halved green beans. The tomato salad was a simple affair of basil, olive oil, mozzarella, salt, and pepper. This whole meal felt like summer done right.

20160816_183244Frittata with sauteed collards, roasted cherry tomatoes, and feta with buttermilk biscuits. This was a develop “dinner idea that requires no shopping on the 3-minute drive home and execute in an hour” situation. I halved the cherry tomatoes and roasted them at 400F for about 30 minutes (basically as long as it took me to pull the biscuits together and harvest, wash, and chop the collards). The collards went into the bottom of a cast iron pan, were covered, and sauteed for about 5 minutes until wilted. Then I scattered the tomatoes on top, covered that with 1/2 cup crumbled feta, and then poured 6 eggs that had been beaten with a dash of milk, salt, and pepper over everything. That went into the oven (still at 400F) for 10 minutes.

20160818_183010Tacos with black beans, corn, zucchini and feta. This was yet another dinner made without shopping. I simmered a large can of black beans with onion and garlic which the corn broiled. Then I used this taco seasoning to coat the corn once I cut it off the cob. Inspired by this other corn taco recipe I made a quick slaw with zucchini and lime, then topped the whole bit with feta and hot sauce.

Grilled chorizo verde with grilled zucchini, summer squash, and peppers, and cilantro slaw. The real star of this meal was the sausage (as usual). I made a quick green sauce with chopped cilantro, lime juice, olive oil, salt, and pepper to brush over the veg before they went on the grill (and saved more for after too). The slaw was red and green cabbage, sliced tomatoes, a handful of cilantro, lime juice, salt, and pepper. As was the surprising trend this week, this was all pulled together within an hour (with a little chopping help).

Last Week I Cooked….

20160807_17482320160807_172954Spicy tomato and pepper dip (ezme), yogurt with cucumber, dill, and garlic (cacik), Eastern-style focaccia, and stuffed eggplants with lamb, garlic, and tomatoes (karniyarik). All from Persiana. Each of these items was fairly simple to put together, and collectively made for a lovely summer meal. I love just about any version of a yogurt dip, and this one went nicely with the bread. I forgot I only had wheat flour on hand, which made for a heavier focaccia but it was still warmly spiced and a good vehicle for for salads. I should have left the eggplant in the over for longer, because even with the frying they weren’t fully cooked through. This made for even better leftovers once the eggplant was reheated.

20160808_195005BLTs. With Short Creek 7-spice bacon, Potter Hill tomatoes and lettuce, and my sourdough, this was everything I dreamt of in February. Worth the wait.

20160809_193607Zucchini turkey burgers with nectarine and tomato salad and leftover Eastern-style focaccia. So much summer on a plate!! I roasted the burgers instead of frying and then roasting them. They weren’t nearly as pretty that way, but so much easier. The slightly sour yogurt sauce with these is so good.

20160810_190504Lo mein with roasted tofu, broccoli, cabbage, and carrots. I didn’t have a real dinner plan, then saw this on Instagram and knew I had a way to use up some random veg in the crisper. I loved the easy lo mein from Serious Eats and had all the ingredients, so I went with that plus some roasted tofu.

Green scrambled eggs. Good thing I have a food blog, otherwise I might have forgotten about this delightful summer breakfast.

Nectarine and sour cream pancakes. When I made these, Will said “sometimes I think you spoil me.” Maybe true, but I also get to eat these pancakes…so it’s not selfless. The batter comes together quickly, but they take a little bit to cook. Totally worthwhile.

Eating in August

20160726_174607The best month of the year for eating is finally here. It feels like I’ve waited much more than 10 months for tomatoes, eggplant, and peppers from the garden and nearby farms. Here are a few recipes I hold off on making all year, because they are truly their best right now.

Tomato salad. There are hundreds of ways you can go about this. The classic version my mom always made was just chopped tomatoes, basil, salt, pepper, and olive oil. Dress and toss the salad a few minutes before eating, so the tomatoes can release some juices and create a dressing with the olive oil. You can of course add cucumbers, red onion, peppers, mozzarella, feta, balsamic….I could eat a version of this salad every day of tomato season.

BLTs. There is a reason people make this sandwich again and again. It is the perfect intersection of salty fat, mild acid, and crispness. And with so few ingredients, freshness and quality are everything. Now is the time!!

Sweet cherry tomato and sausage bake. I’ve raved about this before…and will continue to do so forever more. So simple, SO GOOD.

Eggplant parmesan pizza with crispy capers. While this can’t quite top a traditional eggplant parm, it gets damn close. The crispy capers are a brilliant addition of crunchy saltiness.

Roasted eggplant and za’atar pizza. If eggplant parm isn’t your thing, then give this pizza a shot. The creamy tahini base does wonders for herby eggplant and cheese.

Roasted corn, zucchini, and black bean enchiladas. This dish is a bit more involved, but makes a ton of food that you can easily reheat with a salad, freeze, or share. It is a main and vegetable in one and can easily stand on its own if you are too tired to make other things.

The tomato crostata, tomato jam, and tomato curry from The Yellow House’s most excellent tomato diary (which comes along with some wonderfully provoking thoughts on the local food movement).

If you haven’t eaten pasta with fresh pesto before the end of summer, then I will go so far as to say you haven’t really had a summer. if you have a food processor, then dig it out, otherwise a knife and a little time will do you just fine.

Baked orzo with eggplant and mozzarella. A delightful one dish meal.

Fish fragrant eggplant. After I read Shark’s Fin and Sichuan Pepper last year, I dreamt of this dish for months. It is delightfully spicy and sour, plus makes excellent use of eggplant’s sauce absorbing powers.

Peach and tomato salad. Not the tomato salad I grew up eating, but one I’ve very happily added to the rotation.

It is National Farmer’s Market Week, a time of wonderful abundance, the perfect time to support farmers, and eat the most delectable vegetables.

Last Week I Cooked…

20160802_192344Beer brats with beer mustard (leftover from our Oktoberfest party) and sauteed red cabbage. This dinner felt like a cop out, even though I technically did cook it. Great sausage made things ridiculously easy. I’ve made this cabbage recipe a few times before. If you love the flavor of kraut and pickles, this dish is a delicious shortcut to those flavors.

20160801_191231Saag paneer with sauteed beets (from Vegetarian India) and brown rice. This was not technically saag paneer, because instead of spinach I used a mix of collards, beet greens, and tatsoi. I’ve made this recipe many times with all different varieties of greens, and it is always delicious. The beets had chili powder and tomatoes. I didn’t get quite enough beets from the garden to make a full recipe, but it was the perfect amount to be a little side dish. Next time I would use a little more chili to cut the sweetness of the beets, but I would still make it again.

Summer squash pizza and kale salad with feta and dried cranberries (adapted from The Smitten Kitchen Cookbook) This didn’t feel like pizza. I didn’t follow the recipe exactly, and used parmesan instead of the gruyere and no bread crumbs. It was pretty good, and certainly an efficient way to use a lot of summer squash at once. But if I was going to make another summer squash pizza soon, I would go for this goat cheese version instead.

Hash browns with collards and an egg. Yet another iteration of my breakfast favorite.

20160807_102845Potato and bacon fritatta (from The Smitten Kitchen Cookbook). There were a few steps involved, so I would reserve this for dinner or weekends, but it was a delicious all-breakfast-items-together dish. Along with a salad it would make for a perfect fancy brunch.

How to Throw an English Picnic Camping Party!

20160730_164413Wait, what kind of party theme is that?! A great one, actually. Most often I start with a food or drink and build my party theme up from there. This one started with Scotch eggs, which are one of Will’s favorite foods, but not something we come across often. For those unfamiliar with this delightful food, it is a hard boiled egg, completely encased in sausage, coated in bread crumbs, and deep fried. So not something to be consumed often, but that is nearly impossible in these parts anyways. In the last couple years we’ve only been able to find them from Myers of Keswick in NYC, and when we were in Ireland.

Scotch egg’s unfortunate rarity and Will’s love for them made for a perfect birthday centerpiece. I was already coordinating some of his friends to meet us for a camping trip, so a picnic theme was perfect for a party without a kitchen. Plus it was wildly different than the Mexican meal we had 2 years ago, and last year’s Southern rib party (it is way too soon for repeats). I pulled Jamie Oliver’s Great Britain off the shelf and got to planning.

The Menu


  • Scotch eggs with Coleman’s mustard
  • English cheddar and Stilton
  • Dilly beans (canned last summer…almost time to make more!)


  • English beers: I grabbed a growler each of Truell’s Best (an English Bitter) and Novacaine (and DIPA) from Cold Harbor Brewing. (Yes, a double IPA is more American than English…but they did create the style which was adapted and it is a delicious beer.)



  • Chunky Lola cookies from Flourwhich had oats, chocolate, pecans, and coconut


I couldn’t find any English style sausage like bangers for the Scotch eggs, so I bought some ground pork and improvised a bit. I referenced this banger recipe, subbing pork meat, leaving out the added fat and beer (because I didn’t have fat and wanted a firm sausage since it wouldn’t be in a casing), and then loosely followed the rest of the recipe based on what spices I had around. Not exactly traditional, but I think I ended up with a better outcome than if I had gone with a readily available but imperfect substitute.

The actual Scotch egg process was surprisingly easy….minus peeling the eggs. I should have listened to Kenji and put the cold eggs into the hot water. Once that frustrating bit was over, I proceeded with my sausage through Jamie’s recipe and coated the eggs with flour, then sausage, then flour again, eggs, and bread crumbs. I heated oil in a smaller Dutch oven so I could use less oil but still have a deep pan, and fried them in batches of 2-3. With the oil at 300F, they took exactly 4 minutes as specified.

With so much effort invested in a single appetizer, the accompaniments had to be easy. Classic cheeses, and pickles to cut the richness from everything else rounded it out.

The sandwiches were all about the brisket cooked low and slow in a Worcestershire broth the night before. It was literally as easy as throwing everything in the same pot and then not forgetting to take it off the stove before bed.  I reheated the brisket in the broth over the fire, then shredded the meat. Then to serve you just throw together a simple cucumber salad with red onion and white wine vinegar, heat the bread, and put out with butter and mustard.

The salad was a perfect showcase for summer vegetables. I prepped everything but the apples (which I subbed for the pears) beforehand, and made the dressing in a jar to go. My one regret was that I made exactly the amount of dressing called for, and thought the salad could have used a little more.

The cookies may not have been English…but I wanted something easy to transport and they were delicious.

Schedule of Events:

This is assuming you have a party on a Saturday night (or have time to prep a day before). It could all be done in the same day if needed. If you’re truly having a picnic, you could put the salads together before leaving, and only assemble the sandwiches on site.

Day before:

  • Cook beef
  • Make cookie dough
  • Hard boil eggs (I didn’t do this the day before, and I regretted it)

Morning of:

  • Bake cookies
  • Prep veg for salad and make dressing
  • Make and fry Scotch eggs

Before dinner:

  • Make cucumber salad and let marinate for 30 minutes
  • Toss salad with dressing
  • Warm beef and bread


Last Week I Cooked…

It was Will’s birthday this week! I had trouble settling on a birthday meal, so the whole week became birthday meals. I didn’t tell him any of the meals and each night he would try to guess as I pulled ingredients out and started prepping. Buffalo cauliflower salad was guessed with only the chickpeas on the counter and the answer to “is it spicy?” (yes!). Burgers, fries, and falafel were easy ones, and the zucchini carb took the longest because I hid the cooked bacon under the zucchini. Now I’m jealous I don’t have a summer birthday…

20160725_201729Buffalo cauliflower salad. A perennial favorite. Cauliflower are starting to appear at farms in MA…get on it!

20160726_192038Bacon bleu cheese burgers with fries and salad. This was for Will’s actual birthday. Simple, but it is one of his favorite meals and perhaps the one I make least often at home. I mix some minced bacon into the ground beef with some salt and pepper, then cook in the cast iron since we don’t have a grill. They were topped with bleu cheese and some leftover buffalo sauce from the previous night’s salad. For the fries I followed the recipe in My Paris Kitchen. The salad is a mix of cucumber, beets, carrots, and radishes sliced thin and tossed with mint, basil, vinegar, and olive oil.

20160727_191725Falafel and pita. I was convinced that this would finally be the falafel recipe that I could fry without them disintegrating. Yet, I was wrong. As the first batch started to disappear in the pan I turned on the broiler and fished them out. Broiling wasn’t ideal, but it got them hot quickly.  Dinner was saved, and they were still delicious with the first tomato from our garden (!), lettuce, red onion, dilly beans, feta, and a lemon yogurt sauce.

20160729_193024Zucchini carbonara. Thankfully I didn’t wait until September to make this, as last year I used the last zucchini of the season to fit it in. It remains my favorite carbonara recipe, even if frying the zucchini is time consuming (you could always speed it up with multiple pans).

Last Week I Cooked….

This week I read via Dinner: A Love Story about how Brooks Headley describes the feeling of overwhelming options in the summer as “good anxiety.” Silly as it was, I think last summer it felt more like straight anxiety, because there were so many seasonal things I wanted to enjoy, and never enough time or meals in the day to do so. This year I’m taking it a little easier, and reminding myself as Jenny does: this is a good problem to have.

Sweet potato, chicken, and black bean tacos with radishes and avocado. This was a fast dinner made after returning from a long weekend (and without going grocery shopping). My mom made some extra spicy grilled chicken that I threw in, plus some radishes from the garden dressed in lime juice.

20160718_200642Taco salad. I used a bit more leftover grilled chicken, plus corn, black beans, cucumbers, and this spicy chipotle dressing.  One member of our house doesn’t love spicy or creamy dressings, so I made the dressing with the lime juice, cilantro, etc, and then added some olive oil to thin it out. I removed half, then added the yogurt and chipotle to make an awesome, creamy, and spicy dressing. This is one of my favorite salads, and an excellent option for easy summer dinners.

20160720_200943Toast with farmer’s cheese and zucchini (adapted from Vegetable Literacy) alongside kale, beet, blueberry, feta, and pine nut salad (adapted from The First Mess). This toast is one of those silly things that has been on my “to make” list since I got this cookbook…which was years ago. Sometimes I put off making absurdly simple dishes, because I always think I will have time to fit it in later. While I shouldn’t have waited so long, it was the perfect thing to make on a very hot night when I barely wanted to cook. I started off making the squash as directed (quick sear then steamed in the pan), but  since I was trying to cook more it became apparent that this would take way too long. I flipped on the broiler, tossed the squash with olive oil, salt, and pepper, and put it under for 5 minutes.

I used the exact salad dressing from The First Mess, plus her blueberry feta combo (though I used regular feta, since I had some on hand), and added in some blanched beets. Next time I would add a little more cider vinegar to the dressing to balance all the sweet things, but it was a delightfully summery salad.

Tofu bowls with shredded carrots and cucumbers, plus sauteed broccoli and collards and tahini dressing over brown rice. The old standby! I used the soy marinated tofu recipe from Thug Kitchenand the rest of the contents came from the farmer’s market and garden (including the broccoli!!).

20160721_200636Chorizo and potato tacos with zucchini from Michoacán (from Mexico the Cookbook). Tacos, again! It’s just too easy to throw some veg and protein on a tortilla and call it dinner. I simplified the taco recipe to just consist of sauteed onion, chorizo, and the potatoes. I mixed the zucchini with summer squash, and sauteed them in batches. Once they were all cooked I put everything back in the pan and added the cilantro, onion, garlic mixture. Then I topped everything with cheese (omiting the sour cream) and let it melt.

20160721_082747Breakfasts this week included basic toast with avocado or greens and feta, plus my favorite summer fruit use: Greek yogurt with maple syrup, raspberries, and granola.


Last week I cooked….

Summer! Is! Here! An oh boy, does it make cooking fun. This week included some evening extracurricular activities and a short vacation so I didn’t cook as much, but what I did fully captured the season.

20160711_195236Pizza with sausage, grilled summer squash, peppers, and onions. My mom gave me leftovers from a grilled meal over the weekend of many vegetables on the grill with sausage. I re-purposed then into pizza with a classic tomato sauce and mozzarella, and was mighty pleased with the result.

20160712_193744Pasta and fried zucchini salad. The first time I made this salad was a couple years ago when Will and I had just started dating. I lived in an apartment with a super stuffy, long galley kitchen. He was helping make dinner, and I asked if he had ever fried anything. The answer was no, which did not stop me from handing over a giant bowlful of paper-thin squash to fry (he’s a quick learner). This time I fried the squash myself, and while I don’t mind a time consuming cooking project, I’m not sure it is entirely worthwhile. This dish is great, with a quick basil sauce, zing from the vinegar and capers, and hunks of mozzarella in an extremely summery pasta dish (plus I used fresh peas instead of edamame, because I could!). But next time, I will attempt roasting the squash slices and report back.

20160714_180712Beet, avocado, and pea salad (from Plenty More). The essence of this salad is sweet beets, creamy avocado, and a biting sherry vinegar dressing. From there I adapted it a bit, leaving out the peas, pea shoots, and cilantro, and adding thinly sliced cucumber and a bit of quinoa, and keeping the red onion, mint, and Tabasco. Beets are not my favorite vegetable, but I loved them thinly sliced and paired with some sour and spice.

Crostini with whipped feta and garlic collards

20160709_174408Collards get a bad rep. They are a vegetable that most consider married to one dish, and if that’s not a dish they cook, they don’t eat them. But I happen to know that collards are not married, or in a relationship of any kind. They are single as can be, and very experimental. Willing to partake in any meal of the day, and mix with a variety of ingredients.

This is my first year growing collards, and they’ve sprung up like weeds (even quicker than the kale!). If you want to make collards into a full meal, try them with peanut butter (really, it makes a quick peanut sauce!). Or make them into a salad (or try them in place of kale in any other salad). Or this cobbler I just discovered and will have to try soon. I’ve made this crostini for a couple parties recently, which is easy to transport, quick to assemble, and just another way to eat whipped feta. The leftovers have been enjoyed with scrambled eggs for breakfast.

See – collards are great! And versatile. Grow them, eat them, love them. People eating this appetizer won’t even realize they’re collards with all their predetermined baggage, and will fall in love with them too. Which is okay, because collards play the field.

Crostini with whipped feta and garlic collards

  • 1/2 lb collard greens (or 1 large bunch)
  • 3 tablespoons plus 1/3 cup extra virgin olive oil, divided
  • 1 clove garlic
  • 1/2 teaspoon chili flakes
  • 6 ounces feta cheese, crumbled
  • 2 ounces cream cheese
  • 1 baguette or loaf of another crusty bread

Remove the stems from the collards and chop the leaves into bite sized pieces.

Put the feta and cream cheese in a bowl of a food processor. Turn on the blade for a few seconds to combine, then pour in the 1/3 cup of olive oil. Process until smooth and uniformly combined.

In a large saute pan that has a cover, heat the 3 tablespoons of olive oil over medium heat. Add the whole, peeled garlic clove and allow it to brown slightly in the oil, flipping a few times so it doesn’t burn. When it is golden, remove the garlic clove and add the collards. Cover, and cook for 2 minutes.

Remove the cover, toss the greens, add the red pepper flakes, and continue to cook for a few minutes more uncovered until the extra liquid has evaporated.

When read to serve, slice the bread and toast under a broiler or on a grill. Slather with whipped feta, and top with the greens.

Last Week I Cooked….

20160704_194936Steamed and roasted chicken wings with garden salad. After a weekend of BBQs, we spent the actual 4th entirely at home (and it was glorious). I had contemplated a grocery store trip, but laziness prevailed and instead I made dinner with ingredients found in the freezer and garden (which is what I should be doing now anyways). I started by steaming the chicken wings (a la Alton), and then roasted them in cast iron with rosemary added halfway through (inspired by incredible wood-fired chicken wings I had at Jack’s Abby). They were made into a real meal with a salad of cabbage, collards, and kale with a lemon vinaigrette.

20160705_191249Pizza with garlic scapes, squash blossoms, and basil. I used my usual crust, brushed the base with olive oil, then put the veg (I roasted the chopped scapes for about 5 minutes in the oven to parcook them, and sliced the blossoms). On went shredded mozzarella, then into the oven at 500F for about 10 minutes, and after sprinkled with chopped basil and crushed red pepper flakes.

20160706_195228Big salads with radishes, cucumbers, quinoa, beans, and lemon tahini dressing. On an incredibly hot summer day head to your local farmer’s market. Grab some lettuce, and a selection of whatever else looks good (radishes are still great, cukes are starting to come in). Once at home, read in the shade for a while because it is still too hot to do anything. Then when you can muster it, throw half a cup of some kind of grain on the stove, prep your veg, add some legumes if you have any, and make a dressing with the dregs in the tahini jar. Summer dinner: done.

20160707_194815Cold noodles with miso, lime, and ginger. This is an ideal hot weather dinner. I didn’t like the miso dressing as much as the peanut sauce I used on cold noodles a few weeks ago, but it was certainly quick. I used radishes, cucumbers, a handful of snap peas and some small turnips.

20160709_102904Shakshuka. I followed a tip from Ottolenghi this time around and started by dry toasting some cumin seeds in the pan before adding oil, sauteing onions, etc. It made for pervasive, toasty cumin flavor (which I’m a big fan of).

Coconut lime popsicles. These are life changing. Before this week, I hadn’t hit on an everyday popsicle recipe. I mean, I’ve made some really good ones, but they were too indulgent for regular cooling. But these. Oh man. Three (3!!!) ingredients, about that many minutes to pull together, great texture once frozen, delightful flavor. Easy enough to pull together before dinner when you know scorchers are in the forecast.

Summer berry crisp. Sometimes I think about making pies…and then I think, why would I do that when I can make a crisp? Much better fruit to grain ratio, and so much faster. I loved the addition of port, which made for a dark and jammy fruit layer. I used blueberries, black raspberries, and red raspberries.

Last Week I Cooked x 52

I’ve tried various iterations of a food journal over the years. The first was a physical journal, where I tried to keep track of everything that I ate for each meal and where it came from. It was nice when I kept up with it, but often I would ignore it for a couple weeks then try to write everything down all at once. I would inevitably forget things and then lament that my memory was too weak to remember what I had for lunch two weeks prior. It was also a bit repetitive, and I think it would have been more effective to just write “Coffee, every morning, forever” at the beginning instead of mentioning the beverage with every breakfast.

That continued on and off for a couple years, and then I attempted keeping a journal via Google Docs for easier accessibility, but with similar results. Success finally struck when I moved again to write here. On a deadline (which I ignored this week…America!!), with plenty of room to expand on the new things I tried, ideas for improvement, and linking to the many food blogs these recipes come from. A year later: we’re still here! Some of the details are lost, but the main bits are all here (and infinitely more easily searched). If you are really curious about what falls through the cracks: breakfast is coffee, eggs, and hot sauce, and lunch is almost always dinner leftovers.

Vegetable dumplings. I should never me allowed to grocery shop hungry. I went after work without a read dinner plan in place (we had just gotten back from Philly) and I had a dumpling craving. I contemplated buying frozen dumplings, then convinced myself that they weren’t that hard to make. And it’s true, they’re not……but that also take a long time!! I finished enough to eat by around 8, took a break, and had finished the rest by 10. Let this dinner journal be a reminder…dumplings are very time consuming!! And I didn’t even make the wrappers. (But they were really delicious, especially with chili oil, soy sauce, and vinegar.)

20160628_19205715-minute Chinese hot oil noodles. These noodles were a much more appropriate after-work cooking project. I used bok choy and they came together wonderfully fast.

20160629_191557Big salads with lemon vinaigrette and hummus. Last Wednesday was our town’s first farmer’s market of the year, and this meal was a celebration of ALL the produce: lettuce, radishes, snap peas, roasted garlic scapes, and a quick lemon vinaigrette with a dollop of hummus on the side (pita optional).

Sugar snap salad with miso dressing. I doubled this salad to bring to a 4th BBQ where it was a welcome counterpoint to all the burgers and dogs. We had it for dinner first though, along with some leftover dumplings.

20160701_184236Picnic! Cheese, crackers, dilly beans, bean salad with tahini dressing (red beans instead of white), and kale salad (sans goat cheese, subbed almonds and dried cranberries). I wasn’t sure what kind of greenery to bring, and I had left the Smitten Kitchen cookbook open on the stand after making the snap pea salad. It just so happened the kale salad was on the adjacent page: decision made.

20160629_083600Savory oatmeal. I finally gave this trend a go…and this is basically faster cooking polenta. I stirred in a bunch of scallions and then topped with an egg. Not my favorite egg vehicle, but a solid breakfast option when there is no bread or leftover polenta.


Philadelphia Eats

20160626_112850This past weekend Will and I got to visit one of my oldest friends and her fiance in Philadelphia, PA. I’ve been to Philly once before, but I was working and didn’t get to fully experience it. Not at all the case with this trip. We spent two and a half days walking, eating, and drinking our way through the city. It was probably because we had such good tour guides, but I can’t remember a recent vacation when we had such consistently mind-blowing food. These dishes were the stand-outs that I’m going to have to recreate at home until I can head down again.

Bud & Marilyn’s. This is a lively and trendy spot in center city. The really memorable dish was the salad we ordered to balance the pu pu platter: “grilled heirloom carrots with red quinoa, shaved sunchokes, orange, pickled raisins, cumin yogurt.”All of the toppings were piled on a bed of the yogurt. The carrots were nicely charred, but not overcooked. The pickled raisins added a nice tang. The whole thing was not overly sweet, and I would return just to order this (though the sage derby smash cocktail was worth repeating too).

Federal Donuts. They do two things – donuts and fried chicken – and they more than excel at both. We started with a strawberry lavender donut off the hot menu (which they fry to order). It was exactly as I want a donut to be: cakey and just a bit sweet. Then we split the chicken sandwich (which only comes one way (perfect): with buttermilk ranch seasoning, American cheese, pickle, and rooster sauce on a potato roll) and the za’atar fried chicken (which you can also get with other dry seasonings or glazes). Oh my goodness. Both were crunchy, juicy, salty, and indulgent, but not heavy (likely a bad thing, because I want to eat this every day forever). The fried chicken comes with a honey donut, which was a delightful counterpart to the chicken (like a biscuit….but better because it is a donut).

Stock. This little southeast Asian eatery is the best kind – one that has a small menu but exceeds at every dish. Will and I shared the sausage bahn mi and the chicken pho which were both excellent. The really surprising new-to-me dish that I will be trying to recreate at home was a special on the night we were there. It was a salad made from a mix of different cold fruits, including mango, plum and pineapple, topped with Thai herbs and a coconut dressing. It is what I want to eat with all the summer fruit. This recipe looks like it could be a good jumping off point, and I’ll get back to you about the coconut dressing.

La Colombe Coffee Roasters. Using some kind of automagical process La Colombe serves draft lattes, which come out of the tap as a perfectly uniform, unbelievably light, milk and coffee wonder beverage. The draft latte is an experience all its own, but as a regular drink I think I would stick with the black and tan, which is cold brew topped with the draft latte. Lucky for us all there are locations outside of Philly, including one in Boston!

The Yachtsman. I don’t frequent tiki bars, but that is something to be fixed. I usually gravitate towards more sour or floral gin based cocktails, so that is what I ordered. Don’t make my mistake. I then had a sip of their piña colada, which is first on the menu for a reason. In my very limited piña coladas experiences they have been overly sweet because they are poured out of a box into a smoothie machine or taste too strongly of cheap rum. If only I’d know what they could be! This one was the most refreshing balance of coconut with just light sweetness from the pineapple. I have a feeling my journey to make one as good as this may be long…but I will persevere.

Hungry Pigeon. I didn’t know it until this weekend, but there was a void empty of breakfast salads in my life. The breakfast salad here (pictured at top) consists of “greens, bacon, cheddar cheese, warm lentils, hashbrowns, poached egg, & toast.” Not the most normal combination, eh? The greens were just lightly dressed in what I would guess was olive oil and wine vinegar. The bacon was extremely thick cut lardons and more generous than I expected. The cheddar and lentils were tossed throughout the salad . The hashbrown square had about a 1:10 soft to crisp texture ratio (so, perfect). And then there were two hearty pieces of toast to pile all these nice bits on to and eat.

On our next trip it will be very difficult to not just return to all these places…but first on the list of new spots is Dizengoff, a hummus restaurant by Michael Solomonov (who also owns Federal Donuts). We’ll also go back to Reading Terminal Market and actually pick a few things to eat there (instead just walking around in awe). And then of course whatever new spots our excellent tour guides discover in the meantime (we’ll let you know where!).

Last Week I Cooked….

Couscous with lentils, tomato and cucumber salad, and yogurt sauce. Speed and ease were the goals with this meal. When we got back from a weekend away I threw on the fastest cooking grain and legume in the house on the stovetop. I picked up hothouse cucumbers and tomatoes at a farm on the way home, and chopped them up for a salad. I mixed the cooked couscous and lentils together with some olive oil and lemon juice, and the salad with some olive oil, salt and pepper. To top it all off I mixed some yogurt, tahini, lemon juice, and olive oil.

Last Week I Cooked - Vegetal MattersCold noodles with peanut sauce, collards, and cucumbers. These were the first collards to come out of the garden this year!! I sauteed the collards, cooked some lo mein noodles and tossed them in some sesame oil, and when they both cooled tossed them together with some sliced cucumbers. I had some peanut sauce in the freezer (adapted from this recipe) to serve it all with, along with a big squirt of sriracha. I actually put this together after I made the couscous for Monday night’s dinner, and it was equally speedy and made for awesome picnic fare on Monday night.

Burritos with black beans and tofu chorizo.  I finally gave this tofu chorizo recipe a try, and was a bit disappointed. It was too dry, so next time I think I will add some diced tomatoes. The burritos altogether were good, with black beans, the tofu chorizo, sauteed collards, rice, salsa, and hot sauce, but I felt they needed some kind of sauce to bring it all together (I should have made green sauce).

Last Week I Cooked - Vegetal MattersFried rice with collards. In theory, this meal was a great idea. I made double the rice for the burritos so I could have leftovers for this dinner. Where I went wrong was in the rice storage. I should have let it cool completely before putting it away, and maybe left the container cracked in the fridge so it could dry out even further. A day later it was not dried out nearly enough, so my fried rice was a little soggier than it should be. Lesson learned.

Last Week I Cooked - Vegetal MattersChorizo breakfast tostadas with hash browns (photo by Jesse). This was my dream breakfast. We were visiting friends in Philly and on Friday their boss dropped off fresh tortillas and chorizo from his “chorizo guy” (New life goal: find a local chorizo and tortilla guy). Saturday morning we hit up a farmer’s market for potatoes, tomatoes, scallions, cilantro, and black raspberries (to fuel us while we cooked). I cooked the chorizo, parcooked the potatoes in water, and then crisped the potatoes in the pan so they could soak up all the chorizo fat (though next time to speed things up I think I will just toss them in the fat and roast them). My sous chef made a quick salsa with the cherry tomatoes, scallions, cilantro, jalapeno, salt, and pepper. Then I heated the tortillas in the pan, topped them each with an egg, flipped, and then topped with a little cheese when they came off the pan (similar to this recipe). Eaten outside, with beermosas, for an epic brunch.

Last Week I Cooked…

I cook for two roommates, and most of the time if I ask what I should make for dinner the answer is “whatever you like!” But this week each had a special request and it was nice to have my dinner planning guided by others for a change. So this led to trying a new recipe (Korean tacos) and a riff on an old favorite (pesto pasta).

Last Week I Cooked - Vegetal MattersSlow cooker Korean tacos. This was a great dish because it took basically no thought and can feed a lot of people. I seared the pork and assembled the braising liquid the night before in the slow cooker pot, put it in the fridge, and then in the morning just slipped the whole thing in the slow cooker and turned it on. The pork was just mildly spicy and sweet, but just a bit on the dry side. The slaw was awesome, and made the whole thing into a real meal. I can see myself making the pork like this again just for the ease of it, but if I’m really trying to impress I’ll go a different route.

Last Week I Cooked - Vegetal MattersPesto pasta with roasted cherry tomatoes and kale. Basil season is here!!!!!!!!!! I bought a giant handful from a farm stand along with the kale, but jumped a little ahead of the season to add the cherry tomatoes. I followed Alice Water’s pesto recipe from The Art of Simple Food. While I was making pesto and cooking pasta I roasted the halved cherry tomatoes at 350F for as long as it took me to do those things (probably about 30 minutes). When the pasta was cooked I reserved some cooking water and drained it. I put it back in the pot along with the kale and tossed it all to wilt. Then I added the pesto, a dash of the cooking water, the cherry tomatoes, and some cubed mozzarella cheese. We had a salad alongside with a balsamic vinaigrette and it tasted like summer.

Last Week I Cooked - Vegetal MattersSauteed pork and cabbage over rice. I’m on a mission to clear things out of the freezer, and had a vision that the ground pork should become dumplings. But 2 grocery stores were out of dumpling wrappers, and I just could not fit making my own into a Wednesday night, so instead dinner became dumpling filling over rice. I cooked the pork in the wok and then removed it and drained most of the fat (saved for future cooking!). Then I cooked the cabbage and finished with some soy sauce, sesame oil, shaoxing wine, and white pepper (inspired by this dumpling recipe). We ended up eating it with some chili garlic sauce on top, and I was so happy to have dinner done in under an hour.

Last Week I Cooked - Vegetal MattersBig salads with cucumbers, radishes, carrots, and leftover pork (from the tacos). I made a simple sesame lime vinaigrette, and this was the perfect use for the rest of the pork on a hot night.

Grilled spicy Italian sausages with peppers and onions. This will forever be my favorite grilled meal. It is the perfect thing to cook when you are away from your own kitchen and need to buy all the ingredients at the grocery store. Slice the onion into rounds and a bell pepper in half, throw everything on the grill, and then in the last few minutes toast the buns. Slather your bun with Dijon mustard and then go to town.

Last Week I Cooked - Vegetal MattersMustard potato salad, cucumber salad, and wraps with hummus, turkey, sprouts, guac, tomato, and dilly beans. It is picnic season!!! I brought this to an outdoor concert and now I’m ready for all the picnics. The cucumber salad had scallions, dill, garlic, and a 1:1 dressing of white wine vinegar and olive oil. Obviously best eaten with your toes in the grass listening to some music.

Last Week I Cooked…

Last Week I Cooked - Vegetal MattersI can already feel seasonal produce anxiety starting to set in. I went strawberry picking with my roommate yesterday and we bought almost 8 pounds of strawberries. She made hand-pies, I made strawberry balsamic jam, and we still have two quarts leftover for general consumption. But I made the mistake of looking up my pinned strawberry recipes and found tens of options for tarts, ice creams, sorbets, pies, popsicles, salads and other sweets. More than I could ever reasonably make in strawberry season. Plus strawberries are just a gateway berry for me – I love blueberries and the very best, raspberries, so much more. It’s time to pick a few recipes I’m most exited about, make them while the time is right, and then float on into the next fruit or veg in line.

Last Week I Cooked - Vegetal MattersTacos with mashed sweet potatoes, black beans, pickled radishes and cilantro sauce. These were born of things already in the fridge/freezer. When I made these baked sweet potatoes I ended up freezing an extra one. I defrosted it in the microwave, and then scraped out the flesh and composted the skin. I mixed some salt, cumin, and paprika into it and mashed it up. The black beans I cooked with some onion, and the shredded up the radishes and quick pickled them in some white wine vinegar. I chopped up half a cup of cilantro, then made it into a sauce with about a quarter cut of olive oil, salt, pepper, and a few cloves of chopped garlic.

Last Week I Cooked - Vegetal MattersLast Week I Cooked - Vegetal MattersRoasted chicken and spring salad with new potatoes. I used my favorite basic roast chicken recipe from The Homemade Kitchen, and while it was in the oven I made the potato salad (sans snap peas, because there were none to be bought), and did some gardening. There is probably about 30 minutes total hands on time for this meal, which is just right for this time of year. I love a mustard-y, vegetable forward potato salad and this is all of that.

Last Week I Cooked - Vegetal MattersStrawberry and leek quesadillas and salad with roasted beets, toasted almonds, goat cheese and balsamic vinaigrette. These quesadillas might be the most springy dish of all time. My only complaint is that the strawberries make for a soggy dish, but it is still delightfully sweet and decadent with the goat cheese. Just don’t have as high of expectations for the leftovers.

Last Week I Cooked - Vegetal MattersChicken salad toasts with sauteed kale. I started this dish off thinking that I was following this recipe, but realized quickly that I didn’t actually read the recipe and I had a completely different recipe in mind. So using the rest of the roast chicken from earlier in the week, plus 3 hard boiled eggs to stretch it out, I made a dressing with 1 tablespoon mayo, 2 tablespoons Greek yogurt, 2 tablespoons white wine vinegar, 1 teaspoon horseradish, cucumber, chopped scallion, salt, and pepper. I served it with whole wheat toast, avocado, and sauteed kale.

Lamb kebabs in fresh pita. These have been on my to-cook list for years. I made them into meatballs and broiled them because I don’t have a grill. They were heavily spiced and awesome with fresh pita, onions, cucumbers, herbs, and yogurt.

Whipped yogurt cheesecake with roasted rhubarb. This is my ideal dessert, and not just because I already had everything to make it but the cookies. The whipped cheesecake took 15 minutes to put together the night before my sister came over for dinner. She brought some almond biscotti that I pulverized in the food processor as the rhubarb roasted. It was a light dessert, but an awesome combination of fluffy, creamy, tart, and sweet. As written the portions are pretty small. Four of us polished off all the yogurt cheesecake, and 3/4 of a pound of rhubarb (because I didn’t have a full pound on hand).

Last Week I Cooked - Vegetal MattersI froze some bagels leftover from a work event and then enjoyed them this week with butter, honey and salt, as breakfast sandwiches with chorizo and eggs, and classically with cream cheese and scallions.


Tofu Marinating Hack

Tofu Marinating Hack - Vegetal MattersMarinating and roasting tofu has become my go-to preparation. When I first started cooking tofu I would cut it into cubes and painstakingly fry it so that each side was perfectly golden. Often I would hover too much and try to turn them before they had time to crisp and they would break apart. I didn’t own good tongs so I would try to turn them with my fingers which led to inevitable burning (sorry, Mom).

I owe my much improved method to the Thug Kitchen cookbook, which calls for tofu to be cut into thin planks, marinated, and then roasted at 450F for 30 minutes, flipping and topping with extra marinade at 15, 10, and 5 minutes. I roast mine on a silicone mat to ease cleanup, and the result is firm but slightly crispy tofu with concentrated flavor. You can serve the planks as is, or cut then into small strips (my usual preference).

The flaw in this execution is the marinating container. I don’t own a bowl that exactly fits the tofu, so the marinade only comes part way up and I have to flip the planks around to get them evenly marinated. I’ve been doing this for years. Last week I was wishing once again that I had a container exactly the size of my tofu to marinate it in, so that I could use the minimum amount of marinade to cover maximum surface area. And then it dawned on me that I have been buying my tofu in said container every single time and then throwing it in the recycle bin before struggling with inferior containers. Really, Tori? REALLY?

So I fished the little container out of the recycle bin, washed it, put my tofu planks right back inside and covered them with the marinade. Immediate, complete coverage. Hallelujah!

This method works great with cutting the block into planks because they just snug right back up against each other. It would be a bit more of a puzzle to put together if you prefer to cut into cubes, but still possible. If someday down the line I start making my own tofu I will be right back to the container drawing board, but I’ll cross that bridge when I come to it. (There is a tofu recipe in The Homemade Kitchen I’ve been eyeing, but I haven’t taken the plunge.) For now this simple solution makes a favorite cooking process even better. I’m sure this has been thought of before, but I can’t believe it hasn’t be written into every recipe that calls for tofu marination. Let’s change that!

(The tofu marinating in the photo is from the Thai chopped salad with tofu I made last week. I followed the recipe for the marinade, and then used the Thug Kitchen method for cooking.)

Last Week I Cooked….

Tofu bowls with miso tahini sauce. These are a regular occurrence around here. The brown rice, roasted tofu (recipe from Thug Kitchen), and sauce mostly stay the same, and the vegetables change up. This time I used red peppers, snow peas, beet stems and beet greens which I stir fried, and then added in some fresh cucumber at the end. This is a strong contender for my favorite vegan meal.

Last Week I Cooked - Vegetal MattersThai chopped salad with tofu. I was really excited about tofu this week, and I bought perhaps the most gorgeous head of lettuce ever so a salad was in order. This was a new recipe though, and I can see it becoming a summer staple (especially if you have the tofu cooked ahead of time and just throw it all together on a hot night). I especially liked the sour dressing to bring everything together.

Last Week I Cooked - Vegetal MattersBeans and greens with toast and olive oil. I tend to start making this a lot in the summer when I need a quick dinner and have an abundance of greens (so…all the time). I cooked a pound of navy beans in the slow cooker while I was at work, then started the recipe with a sauteed onion and proceeded with the beans and greens addition (collards this time around). I always (always) burn bread crumbs, so I’ve moved to just putting all the anchovy oil on the beans (plus I’m making more portions, 6 total so we have leftovers for lunch), and serving with some additional olive oil for dipping.

Last Week I Cooked - Vegetal MattersPizza with chorizo and kale. I used my favorite pizza dough recipe, topped with pizza sauce, sauteed chorizo, raw and finely chopped kale, and finally cheese. The time in the oven is plenty to cook the kale which doesn’t burn because it is under a cheese blanket (but some of the bits poking through do get nice and crispy.

Last Week I Cooked….No Recipe Experiment

Meals this week were an experiment. Usually I spend time on Sunday planning out meals for the week. I flip through the cookbooks that are speaking to me at the moment, scroll through my extensive Pinterest boards, or search for recipes to make with the vegetables of the season. I almost always have a plan, and also follow recipes to learn new techniques and dishes. At breakfast and the rare times I cook for lunch I rely on my intuition and whatever is around far more, but dinner is usually when I have more time to play around in the kitchen. May though, is easily the busiest month at work and last weekend there was no way I was fitting in an hour of meal planning. So instead was born a new challenge: what could I cook without a recipe? I didn’t even allow myself to look up proportions/portion sizes for cooking polenta. All had to be based on my own cooking senses. And guess what? We ate dinner (and leftovers for lunch) every night this week. My carbonara turned out a bit too eggy, but I can make a mean salad and dressing with my eyes closed. Not following recipes made for far simpler meals, which certainly reduced my stress level. I will always love the thrill of learning something new from someone else’s instruction, but it’s good to remember I can feed my people without outside assistance.

Last Week I Cooked - Vegetal MattersPolenta with Spanish chorizo, kale, and a fried egg. I can’t really take credit for how good this was, because I was working with the best sausage in the world. I cooked up 2 cups of polenta with half milk/half water (very low heat, lots of stirring). I diced the sausage and cooked it through, then added a mountain of kale to the pan and tossed it so it was thoroughly coated in sausage fat. Covered the pan so it would all wilt down, and then fried eggs over easy to put on top. I would eat this for breakfast, lunch, or dinner any day of the week.

Last Week I Cooked - Vegetal MattersAsparagus carbonara. I cooked up a full pound of bacon cut into lardons but reserved half for tomorrow night’s dinner. While the bacon was cooking I boiled the pasta. I cut a bunch of asparagus into angled pieces the same size as my penne and then cooked them in some bacon fat. Four eggs were whisked (but I should have done 3) with about half a cup of sour cream (because I forgot to buy heavy cream…), some grated parm, and a pinch of salt. When the pasta was done I reserved about 1/4 of a cup of cooking water, then tossed the pasta, bacon, asparagus, egg mixture, and reserved water in the same pan off the heat. Served with lots of cracked black pepper and red pepper flakes.

Last Week I Cooked - Vegetal MattersBig ranch BLT salads. These started with a head of romaine and some cabbage leftover from last week’s lo mein (have you made that lo mein yet? I’m gearing up to make it again). Then on went diced cucumber, halved cherry tomatoes, sprouts (unearthed in the crisper drawer, leftover from veg sandwiches a couple weeks ago). I defrosted some chickpeas from the freezer, dried them, then tossed them in some bacon fat, smoked paprika, and salt. They went into a hot cast iron pan and toasted for about 10 minutes. The ranch was made from buttermilk, a bit of sour cream and mayo, lemon juice, salt, pepper, Dijon mustard, and chopped chives. All that plus a bit extra bacon from yesterday made for a stellar salad.

Last Week I Cooked - Vegetal MattersYogurt chicken skewers, asparagus, potato salad, salad with beets and daikon, and lemon yogurt dressing. I marinated cut up chicken breasts in lemon juice, Greek yogurt, olive oil, garlic, salt, and pepper (basically what I could remember from Dinner: A Love Story) for a couple hours. The asparagus was super basic and just broiled with oil, salt, and pepper. The potato salad was dressed with mayo, Dijon, champagne vinegar, olive oil, salt, pepper, and dried dill, plus a couple hard-boiled eggs. The dressing was almost identical to the marinade, but minus the garlic plus some honey. I broiled the beets in slices before chopping them, and soaked the chopped daikon in some ice water and drained before topping the salad. As a little experiment I chopped up some of the beet stems and quick pickled them with 1:1 champagne vinegar:water, salt, and honey.

Last Week I Cooked….

Last Week I Cooked 5.22 - Vegetal MattersTomato soup and grilled cheese. It took me too long to try out this super fast, barely cooked miracle soup. It lived up to all claims of deliciousness and is vegan. I made 1.5x the recipe for 8 servings and future me is going to be very happy to have them in the freezer. While we were grocery shopping it was Will’s job to pick out the bread and cheese for grilled cheese. He found a wheat sandwich bread and smoked gouda with bacon, and there were no complaints in the house.

Last Week I Cooked 5.22 - Vegetal MattersStuffed and sauced sweet potatoes. These are really all about the sauce. I found a whole sweet potato plus the chickpeas to be too big for a single portion. 3/4 of a sweet potato was more like it. Next time I think I would make 1/2 a sweet potato per person and sometime green to go alongside. The dish as is was sweet to me, but extra chili garlic sauce evened everything out.

Last Week I Cooked 5.22 - Vegetal MattersPizza with asparagus, leeks, feta, and lemon zest (inspired by Shutterbean and Dinner: A Love Story). I sauteed the leeks in some olive oil and roasted the asparagus for 5 minutes while the oven was heating up. Besides the feta I put some cream cheese on the pizza because it needed to be used and it didn’t seem like the worst idea ever. It didn’t really melt at all and I think would have been too sweet if there wasn’t salty feta to balance it, but it was fine (and not wasted!).

Last Week I Cooked 5.22 - Vegetal MattersStir-fried lo mein with charred cabbage, shiitake, and chives. This lo mein is cabbage’s highest calling. It is a bit charred but still sweet with a vegetal crunch. I used dry noodles instead of fresh and I think that may have thrown off the proportions a bit because there wasn’t enough sauce. The sauce ingredients were all pantry staples though so it was an easy remedy. I came home seriously considering collapsing into bed instead of making dinner, but this came together mercifully fast and the flavor far surpassed the effort required.

Last Week I Cooked 5.22 - Vegetal MattersButtermilk pancakes with strawberries. When berry season comes around I find myself craving a sweet breakfast more often (also, I fell behind on my bread making so there was no toast to be had). I subbed half the flour for whole wheat and they were great as always.

Last Week I Cooked 5.22 - Vegetal MattersPimentón fried eggs. These were much fancier than our usual fried eggs for just a modicum more effort. The flavor of the paprika didn’t come through that strongly, but maybe mine is on it’s way out or it was overshadowed by the avocado. Next time I am going to try them with chili powder.