I can’t believe it’s the end of AugustĀ beginning of September. Where did the summer go? Way too short. I made it to the beach only once and it was just for the day š Hopefully I’ll find my way back to the Shore (I’m in Philly now, so it’s the Jersey Shore) and when that … Continue Reading
First things first, Wild Greens and Sardines got a makeover. I’ve spent many an hour over the past few weeks redesigning the site. That’s a big feat for someone who is by no meansĀ tech savvy. Hope you like the new layout. Now, let’s get back to cooking….I’ve been busy in that department too. One of … Continue Reading
So, how does one continually find inspiration in the kitchen; in other words, what the heck should I make for dinner tonight? That age-old question. Personally, there’s typically an ingredient that is the catalyst; an ingredient that piques my interest. Sometimes it’s an unusual ingredient (e.g., a new found love for lovage) that I’m excited … Continue Reading
Today’s inspiration, spring — spring nettle and spring chive blossoms. Like many, I’ve been waiting oh so patiently for these guys. So it’s official, I’m now a Philly resident. Lots of unpacking this past week, but slowly getting settled in. One of the first things I do upon landing in any city is to check … Continue Reading
In Italy,Ā most other parts of the Mediterranean, and what we are accustomed to in the United States, fava refers to broad (green) beans (in the spring, they are tender and buttery and divine). Oh, can’t wait. However, in Greece,Ā favaĀ refers to a dish of creamy pureed yellow split peas. Completely different from non-Greek fava. The Greek … Continue Reading
