In late-spring (right about now), garlic scapes, the thin, curly, bright green stalks that grow (above ground) from the bulbs of hardneck garlic plants, are plentiful at farmers’ markets. The scapes are cut off/removed to allow more of the plant’s resources to stay focused within the garlic bulb (i.e., to grow into what we know … Continue Reading
When early spring (finally) rolls around, I’m yearning for those highly anticipated spring vegetables — ramps, fiddleheads, peas, asparagus, artichokes, leeks, spring onions, green garlic, etc. However, we’re still a few weeks out, at least here in my neck of the woods — the Mid-Atlantic, East Coast that is. Snagged some spring radishes, even though … Continue Reading
This is a sponsored post for Partners Crackers. I teamed up with Partners Crackers to create a series of everyday spreads or finger foods for your next gathering. First off, marinated labneh cheese in extra virgin olive oil with Herb Snack Crackers. If you’ve ever thought about making cheese, labneh is about as simple as … Continue Reading
Happy summer solstice (the first day of summer and the longest day [most daylight hours] of the year for people living in the northern hemisphere)! I made this dish — ricotta gnudi with peas and fava — earlier this week (when it was still spring), but life got in the way and I didn’t get … Continue Reading
I love a dish that celebrates the season. This dandelion green tart is the epitome of spring. Dandelion greens. Yes, those same pesky ‘weeds’ you find growing in your lawn. They’re completely edible and especially tasty (yes, a bit subjective, but I love them) this time of year. When the leaves are young and small, … Continue Reading
