In addition to some beautiful zucchini, I came back from visiting my parents with some perfect green tomatoes and an herb that I couldn’t wait to use– pineapple sage. When I arrived home from work last Thursday, I wasn’t really in the mood to cook which is rare for me. I wanted something quick and I wanted the preparation to be easy, but the gorgeous veggies and herbs that I had picked from the garden were staring me in the face saying please use me. So, I succumbed to the greens while still keeping my meal very simple. Read more:
Last weekend, I returned to the garden that I helped plant earlier this summer, and I was so thrilled to see all of the fresh herbs and veggies flourishing in their little beds. The kale was rampant, the basil was fragrant and I returned home to the city with tons of it! I also brought home some pretty beautiful zucchinis (amongst other greens) with which I created one of my favorite new dishes– spaghetti zucchini.
This summer has me craving Mexican food like no other, so naturally I’ve been spending many of these warm days enjoying chips, salsa and cerveza with friends. With a Mexican supper club coming up, I thought it might be fun to spice up the average salsa — and I don’t mean in the mouth-on-fire sense. Last weekend, some friends of mine took a little peach picking trip out in New Jersey and the buckets of the sweet, juicy fruit that they brought back with them kicked a little inspiration into my salsa experiment. Read more:
Image photographed by Andy Sewell
What happens when you put Eric Demby– co-founder of Brooklyn Flea and Smorgasburg, Ian Cheney– co-creator of the documentary film King Corn, and Michael Grady Robertson– owner of Grady’s Farm all in one place? An incredible discussion on urban farming and sustainable agriculture! Check out this fun, inspiring and educational event… Read more:
The other night, I noticed some bananas in the basket on my kitchen counter that were ready for the trash can. Being that I don’t like to waste anything, I brainstormed a bit on what I could make with this now blackened on the outside, overripe on the inside fruit. Read more:
After a great Fourth of July weekend, I returned home to a whole watermelon sitting on my kitchen counter. It had been there, leftover from a supper club dinner, staring me in the face for a few weeks and I have been stumped as to what to do with it. Still full from a weekend of delicious BBQ’s, I was craving something very light and refreshing. That’s when I thought of gazpacho. Read more: