food preparation

  • Greens & Beans

    Few hum­ble ingre­di­ents pro­vide such com­fort and sus­te­nance as greens and beans.

    By beans, we nat­u­rally mean legumes– that class of veg­eta­bles that include lentils, peas and beans of all types.

    Can­nellini, Ital­ian, chick peas (gar­banzo), black, white, navy, north­ern, lima, fava, Adzuki and but­ter top the list of pow­er­house beans.

    Legumes are typ­i­cally low in fat, con­tain­ing no cho­les­terol, and are high in folate, potas­sium, iron and mag­ne­sium. A good source of pro­tein, legumes can be a healthy alter­na­tive to meat.

    Due to their blend of fiber, pro­tein and nutri­ents, legumes aid in blood sugar reg­u­la­tion more than almost any other food group, a key qual­ity for dia­bet­ics and those con­cerned with main­tain­ing sta­ble insulin response.
  • Hand Pies

    Every­one loves pie, right? No argu­ment there. The only thing that might come close to sur­pass­ing pie is to have an indi­vid­ual hand pie all to one’s self.

    We’re not talk­ing about those gar­den vari­ety, store bought, waxed paper wrapped, card­board crust, sug­ary coated, fake fill­ing small pies. Nope.

    Instead, the bar is set high for ten­der, flaky pie crusts, ready for portable, lovely cre­ations burst­ing with local ingre­di­ents.

    Crisp, cool evenings war­rant get­ting back into the kitchen with the folks we love to hang out with. Hand pies are the stuff that mem­o­ries are made of when we include friends, fam­ily mem­bers and even cowork­ers if one is so inclined.

    It really doesn’t mat­ter if scratch bak­ing skills are not per­fected. There are plenty of “secret recipes and tips” avail­able to make the process less daunting.
  • Late Bloomers

    Sum­mer is fad­ing fast. Vaca­tion days in the rear view mir­ror bring a dif­fer­ent focus with some new rou­tines shap­ing our plates. Before com­pletely let­ting go of sum­mer, how about tak­ing one last bite?

    The best of late har­vest sum­mer fruits and veg­eta­bles are ready for the final soirée. Act quickly, as the win­dow is clos­ing on the late bloomers.

    That glo­ri­ous camp includes heir­loom toma­toes, egg­plants (in all shapes, sizes and color), sum­mer and early fall squashes (zuc­chini, eight ball, spaghetti and but­ter­nut), and even some squash blos­soms still on the stem.

    Last of sum­mer basil makes for pesto for pasta, pizza or bruschetta. Use the toma­toes for tomato and herb salad or Cap­rese with a bal­samic driz­zle. Both are fresh, light and the per­fect com­pli­ment to any Sep­tem­ber din­ner party.

    Off the vine pep­per choices, make us dream of sump­tu­ous stuffed bells, chile rel­lenos and roasted Ana­heim, poblano, Hatch and jalapeños. South of the bor­der delec­tables go far beyond salsa. Pep­per pop­pers keep things lively for al fresco appetizers.
  • Lighten Up!

    Zuc­chini and other sum­mer squash vari­eties seem to be every­where. What are we wait­ing for such a squash sur­plus at our fin­ger­tips?

    If pasta noo­dles are on the table at least once a week, this is the best sea­son to go for a light­ened up ver­sion with noo­dles cen­ter­plate.

    Alfredo, mari­nara and pesto clas­sics make for irre­sistible sauces on top of squash noo­dles.

    Grain free squash cut in either wide rib­bons or curly or flat thin noo­dles beckon to kitchen enthu­si­asts to explore all options. A sim­ple dressed up top­per of mint, basil, gar­lic and lemon juice keeps life sim­ple.

    Asian noo­dle bowls are a world apart from Italy. Pad Thai, lo mein, stir fries and broth­ier dishes meant to be slurped give way to robust flavors.
  • Per­spec­tive

    Pre­sented with any one of many beau­ti­fully grown fresh fruit or veg­etable items, a few quick ques­tions spring to mind.

    How does it taste? What can we make? How do we treat it? How much should we buy?

    It’s amaz­ing how the sight of a fra­grantly ripe melon or aro­matic peach will be per­ceived among any group of indi­vid­u­als. So many choices, all dif­fer­ent, and none of them wrong.

    Slice for the plate or a salad, blend for smoothie, sor­bet or ices, grill for a sum­mer side or bake into a break­fast or dessert treat. Pref­er­ences depend on the mind and heart of the cook.

    Inspi­ra­tion is gen­er­ated from cook­books, fam­ily tra­di­tions, cul­ture, food mag­a­zine arti­cles, and now, the abun­dance of irre­sistible social media posts.
  • Pizza Pos­si­ble

    With Spring just a cou­ple of weeks away, the taste for spring veg­eta­bles gets ampli­fied. Work­ing those veg­gies on to the plate is easy when we put them on pizza.

    Aspara­gus, arugula, leeks, arti­choke hearts and mush­rooms are very strong top­ping con­tenders for spring piz­zas pies.

    Other choices may take some finess­ing and more care­ful han­dling. Fen­nel comes to mind. This spring bulb with fronds has the power to intim­i­date.

    Even so, with just the right cheese part­ner and some grilling with onions, this one becomes a win­ner for any Fri­day night.

    Roasted egg­plant is another fan­tas­tic spring pizza top­per. Lay­er­ing the egg­plant slices with loads of roasted gar­lic, feta cheese and pine nuts keeps it true to its Mediter­ranean roots.
  • Secret Sauce

    Grilling, smok­ing and bar­be­cu­ing are all pre­ferred meth­ods of sum­mer­time cook­ing.

    If you are the cook, you have a “secret sauce” of some kind in the out­door cook­ing arse­nal. Shar­ing it with oth­ers depends on how close to the vest you want to play it.

    Those of us merely the lucky recip­i­ents of good food cooked by oth­ers can only imag­ine what goes into the secret sauce. A hint of honey, a hit of ginger…sweet apri­cots or plums all just a guess.

    Mas­ters of mari­nades and glazes typ­i­cally have a “go to” one that can be applied to a choice of poul­try, fish, pork, beef or veg­eta­bles. Divulging any fam­ily recipes might be tricky.

    A quick inter­net search results in thou­sands of rec­om­men­da­tions for rich, lusty, sticky sauces that can be appro­pri­ated as our own.
  • Sweet For­give­ness

    Not every­one is blessed with the tal­ents of a great pas­try chef. A chem­istry class at times seems eas­ier than fol­low­ing an elab­o­rate dessert recipe.

    Not to worry. That same casual approach to sum­mer din­ing allows for sweet for­give­ness when it comes to summer’s famed desserts.

    Pair­ing the best exquis­ite sea­sonal fruits with the sim­ple, rus­tic meth­ods of care­free desserts require almost no kitchen skills.

    Light-​hearted clas­sics include fruit galettes, clafoutis, crisps and cob­blers.

    The impre­cise, free-​form galette is more of an imper­fectly shaped pie or tart — filled with the good­ness of sliced berries, cher­ries, peaches, nec­tarines, plums, pears, apri­cots, apples, rhubarb or any com­bi­na­tion of on-​hand sum­mer fruits. The dough is folded in on itself giv­ing it an irreg­u­lar, but entic­ing look to the pastry.