greens

Herbed Salmon with Soft Green Herby Salad

It’s amazing how the weather dictates what we want to eat, isn’t it?  Even if you’re not consciously trying to cook with the seasons, when it’s cool out you want braises and stews, when it’s warm, your want food that is lighter and brighter.   The salmon is bathed in an olive oil and herb mixture …

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Millet and Greens Salad

In the infinitely pleasurable quest to explore the world of whole grains, millet got to the top of the list.  I love its mild, slightly corn-like flavor, and its light crunch even when cooked. For the past many months, I have been loving the idea of combining cooked whole grains and a variety of leafy …

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Spring Ramp and Pea Risotto

You may never have heard of ramps.  This is completely okay.  They are wild scallions, not able to be cultivated.  If you have heard of ramps you have probably heard of the eternal springtime debate about whether they are worth all the fuss.  I think they are.  You may choose to disagree.  This is also …

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Clean and Spicy Asian Greens

I just got back from 3 days of eating my way through Dallas. There are so many adjectives I can and will use to describe my trip. Filling is the one that pops up first. I loved this trip, a gathering of food writers who were invited to see what exciting culinary happenings were taking …

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Spinach-Parsley Pesto

I love pestos for their versatility.  Having a little jar of pesto in the fridge means you can perk up a soup, make an appetizer, dress up a simple piece of chicken or fish, all in seconds.  The most basic, traditional pesto usually involves basil, Parmesan, olive oil, sometimes nuts, and salt and pepper.  But …

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Tortilla-Crusted Tilapia with Sriracha Sauce

Rarely, RARELY, have I experienced such immediate success with a fish dish in my house than this Tortilla Crusted Tilapia with Sriracha Sauce.  Seconds were requested.  It was requested for later that week.  This is such a good example of how when you match a food that kids like (eg, tortilla chips) with a food …

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Spanish Rubbed Chicken Breasts with Collard Greens

The eternal quest to make boneless, skinless chicken breasts into an interesting dinner.  It’s not hard, really; it’s just endless. I just love rubs, and the way that some of the rub that is pressed all over a piece of meat will then come off to become part of the pan sauce, which in this …

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Endive and Radicchio Salad with Fresh Mozzarella

Is tonight really the last episode of the season?  Did everyone realize this but me?  I am already a little bereft.  Even though it will be a two-hour episode I can’t quite imagine how they will wrap up all of the dangling plot lines.  Too many cliff hangers are hard to take. Mary’s love looks …

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