Friday July 15, 2011
Surprise guest blogger! Erin here--Heirloom Meals's summer intern, and I have the best job in the world: sampling Carole's cooking. One of her most recent concoctions was this Roasted Chicken and Vegetable Pasta.
Simply fabulous. One thing about Carole that never ceases to amaze me is her ability to go into the kitchen, rummage through the weekly farm share, and emerge with a truly delicious dinner. For this particular dish, Carole had an overabundance of Swiss chard from her garden. She added chicken, onion, basil, and other spices to gluten-free pasta. (I can't taste the difference.) Topped with a little parmesan cheese, it made my night. It is the perfect pasta; healthy, easy, and you can substitute any vegetables you like. It was light and fresh, but filling. Make it yourself, here. Your family, guests, and summer interns will love it!
Friday July 01, 2011
I have to say that I am a tad melancholy. Yes, I know it's Friday before a long holiday weekend and I should be stoked but I have been working so hard, I haven't had time to wind down and I had to forego some of my plans.
I say, "Self - look outside - it is beautiful and you have a wonderful life." I admit my inner conscience is quite sage. So, I will enjoy all the work and opportunities that I have and make plans for a small BBQ. Afterall, cooking is therapy. To the kitchen/BBQ I go!!
Here's what's on the menu:
Grilled Flank Steak
Garlic Scape Potato Salad
Green Salad with olive oil and balsamic vinegar.
Happy Eating!! xxoo
Friday June 10, 2011
Sometimes the best dinners are with what most consider breakfast foods, in particular, eggs. And our chickens are laying like crazy right now.
One of my favorite and simplest recipes is an onion frittata. I take a red onion, a sweet onion and scallions, slice them thinly, then saute them in olive oil until softened. Then I make a paste of 4-5 garlic cloves, minced and smooshed with 1/2 tsp sea salt and some fresh tarragon. Add the paste to the onions until aromatic and pour in the 6-8 well-beaten eggs. Continue to simmer until well-set and then place in 400 degree oven for 10-15 minutes and golden brown on top. Remove from pan, slice and serve with a salad and some yummy sour dough bread. Guess what's for dinner?
And if you want gorgeous orange yolks like my chicken eggs, try to find Pete and Gerry's Heirloom Eggs!!
Friday May 06, 2011
I am not feeling like concocting today. I feel like reflecting. I had an interesting week. Busy with work. All good. But right now,I want to reflect on mothers and women. I am not a Mom. It is not my fate. I do have motherly instincts. I am lucky to have an amazing Mom and had a great relationship and connection with my Nana.
Many of my best friends are Moms and I am lucky to know their kids.
My friend AnneMarie is a Mom, a daughter and truly one of the best friends I have ever had. I have known her for 25 years and seen her grow and develop into one of the finest human beings I know. The love she bestows on her kids and family is palpable. She has given them roots and wings.
I recently visited with my best friend, AnneMarie. AnneMarie has a brain tumor. She is scheduled for surgery on May 18th or 23rd. I am an emotional mess. She is incredibly calm and cheerful. Wow. I am in awe of her grace, compassion for her friends and family and her bravery. She said to me, "I can't control my pain, but I can control my suffering." My heart aches with admiration.
AnneMarie - you inspire me!!
To all the mothers, sisters, girlfriends out there - embrace, celebrate, cherish and love each other. I love you ALL!!