Sauteed Ramps

Ramps are a trendy seasonal delight. They are a miniature version of a leek and taste like the cross between garlic and an onion. What makes them unique (and therefore trendy) is they can not be cultivated and instead have to be found in the wild. Unlike leeks, the green part is tender and can […]
Read more…


Spanish Style, Octopus Tapa

Our local Spanish restaurant, Jaleo, has a great octopus tapa. It is octopus with olive oil and smoked paprika. I have managed to create a version of it that might not be quite as good, but is still darn tasty. My version is shockingly easy (and cheap!). The secret to my version is that it […]
Read more…


Soft Boiled Eggs with Miso, Lemon Dressing

When I came across this recipe on CookThink, I thought it looked a little weird. Miso, egg and lemon don’t really seem like a natural combo. I had everything needed lying around, however, so I thought I would give it a try–and since I am posting here, it clearly was tasty. Miso and lemon actually […]
Read more…


Roasted Brussels Sprouts

This is the recipe that confirmed for me that Brussels sprouts are a tasty treat that have gotten a bad reputation. When I tried braising them they turned out good, roasting makes them great! Not only is this a tasty recipe, but it couldn’t be simpler. Roasted Brussels sprouts are completely different from soggy boiled […]
Read more…


Steamed & Buttered Root Vegetables

It is cold outside, you have 1 pounds of carrots and parsnip, what do you do? Why, you steam them and then toss them in butter, of course! This is one of those basic master recipes that works with just about anything, but works particularly well with root vegetables like carrots and parsnips. I was […]
Read more…


Braised Brussels Sprouts

I am not going to be one of those food bloggers who sings the praises of some less fashionable vegetable just to be seem cool and winning. Truth is, Brussels sprout aren’t as naturally tasty as a lot of the other vegetables out there. Give me a tomato, carrot or green bean over a sprout […]
Read more…

Oven Fries – Quick & Simple

Making Oven Fries is a quick and easy way to cook up tasty root veggies. I have tried this basic recipe with carrots, potatoes and sweet potatoes – with great results every time! The cook times with very based upon the veggie, and the size of the cut, but the basics are the same. The […]
Read more…

Refrigerator Pickles

There are two kinds of pickles in this world: pickles that get most of their flavor from the seasonings and pickles that get there flavoring from fermenting. Most of the pickles out there get their flavor from the seasonings. The pickles are either refrigerated or canned right away in order to prevent bacteria from growing. […]
Read more…

Pan Sauteed Tiny, Baby Squash

Last weekend we couldn’t help but pick-up a carton of these adorable baby squash. They were tiny, about the size of a finger. To cook them, I cut off the stem and then halved them. We heated up a pan over medium heat with olive oil and then cooked them, cut side down, until they […]
Read more…

Heirloom Tomato Salsa

So truth be told, heirloom tomatoes would probably be wasted on a salsa, and not worth the extra cost of a regular plum tomato. Of course this is only true if you don’t live next door to a farmers market where they sell a 3 pound bag of slightly bruise tomatoes for $2. If you […]
Read more…