Kabocha Squash with Sausage and Apples

Now that it’s fall, lots of squash is popping up in our farmers’ market. We picked up two Kabocha squash, which are actually available year round. Kabocha is a Japanese variety of winter squash, but it has become to mean any squash in the buttercup family. You can use Kabocha squash in any recipe that […]
Read more…

Potato and Leek Soup

It was a rainy, cold Saturday in October when we decided to make this hearty, warming soup. This is an incredibly easy soup to make and contains three basic ingredients – potatoes, leeks and stock.

Pan-Seared Lemon Cod

Sauteed lemon slices makes this dish really good, but the butter makes it great. This is a simple way to prepare fish that works with any delicate, mild-tasting white fish, such as sole, red snapper, or tilapia. Personally, I like cod. In addition to the preparation below, Luke make a pan sauce with sherry and […]
Read more…

Jamaica Iced tea, made with the infusion of the hibiscus flower

Jamaica Iced Tea

Jamaica iced tea is a tart, refreshing tea, perfect for a sweltering August afternoon in DC. The tea is made from the blossoms of a Jamaica plant, also known as hibiscus. I stumbled upon this tea after a local tea company gave out samples at our farmers’ market. I had no trouble finding a recipe, […]
Read more…

Spinach Artichoke Pasta

While pasta with basil pesto sauce is pretty much heaven on Earth, pasta with a spinach pesto sauce is a good alternative. Sure, it’s summer, and your basil is growing like a weed, but spinach is available year round so you can make this dish any time. We didn’t have mint, so we substituted it […]
Read more…

Cinnamon Chocolate Chip Zucchini Bread

It seems like in August all food bloggers and “foodies” do the same thing – they make zucchini bread. After discovering four zucchinis in our refridgerator (I guess we bought more from the farmers’ market than we remembered), we decided to give zucchini bread a try.


Pickled Peppers, Perhaps a Peck

Pickling is a funny pursuit. It starts with simple pickles of just cucumbers, like refrigerator pickles, and then moves on to more complicated techniques, like fermented sour pickles. Eventually you start pickling other vegetables like radishes and zucchini. I am know unable to resist a good pickle or pickling recipe. When I came across this […]
Read more…

Spanish Lentil Salad with Vadeon Cheese

Lentils are a great bean to work with. They cook up in about 30 minutes, you don’t need to pre-soak them and they are packed with flavor. You have to keep an eye on them while they are cooking though. If you over cook them, they turn into mush. Green French lentils hold up a […]
Read more…


How to Make Yogurt

Ever since we had our Great Greek Yogurt Contest I have had yogurt on my brain. This has led me down a crazy path of trying to make my own yogurt. It all sounds a little dangerous and sort of earthy-crunchy. Who in their right mind would be into yogurt enough that they would risk […]
Read more…