The first time that I had Romanesco Broccoli was in Rome although I had occasionally seen it in the markets here in the United States. You may need to poke around your various specialty stores to find this delicious broccoli. I picked up these heads of Romanesco Broccoli when I was at a farmers’ market in Portland, Oregon. Thankfully, TSA fought the urge to steal them from my checked bag while traveling back to New York City.
I’m all about bell peppers these days! Here is an easy and delicious salad that’s perfect to go along side weekday meals.
This bok choy salad is a favorite of mine and is a refreshing change of pace. Most of the nutrients in bok choy are in the stems; so make sure to use the whole plant.
Charred Jalapeño and basil oil upgrade this simple summer salad.
There are some vegetables that I just can’t get enough of and, for me; I’ve never met a green bean that I didn’t fall in love with. When I was a kid I even used to eat them straight out of the can. Luckily my tastes have grown up and know that fresh is best. But, between you and me I’d still eat them out of a can if given the chance. Shhhh…. don’t tell anyone.
They may be old school, but there’s nothing old about fresh heirloom tomatoes. Forget the grocery store. Many heirloom tomatoes come from local farms and gardens, so a farmers’ market will give you the best variety for this easy summer salad.
This Spicy Black Eyed Pea Salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. If you would like this salad a little less spicy then just use 1 jalapeño pepper.
This potato dish is the perfect side dish. It’s great as leftovers too. Feel free to garnish with crumbled bacon and chopped green onions.
I LOVE cauliflower. I love to eat it raw, steamed, in casseroles, and especially as a gratin. Seriously, I don’t know what could be better than cauliflower and cheese! If you don’t want to use Gruyère cheese then just use whatever cheese makes you happy.Just make sure it’s a cheese that melts well.
Add extra flavor to chickpeas with dry cured Spanish chorizo, a type of smoked sausage with a deep red color. Be sure to use firm, dry-cured Spanish chorizo and not soft, raw Mexican chorizo for this recipe.
