Take this week to clean house–and your pantry, freezer and fridge–by using what you have on hand and buying only fresh produce. You’ll be amazed at the impact a tidier pantry has on your psyche . . . not to mention your budget.
The classic Greek condiment. This version, like the ones I had (and made) in Greece, is pungent with grated garlic.
I love this dish. It’s winter and spring and light and creamy all at the same time . . . the perfect pasta to feast on at the end of April.
I find that finger food naturally slows down a meal and focuses attention. When you’ve got juice dripping down your wrist and have to reach over your neighbor for the lettuce platter, it’s hard not to have the meal take on a different tenor.
Peas definitely fall into the “can’t get better than fresh-from-the-garden” category. Here, they end up in a gorgeous, Kelly-green coulis.
These lamb chops remind me of my time on Corfu. After we’d close the restaurant late at night, we’d grill up a batch and set them in the middle of the table for everyone to nibble on in between stories or songs.
This nibble comes together super-quick once the favas are shelled, so you can whip it up and be back outside before the conversation even hits a lull.
Lia made this classic blacked catfish back in her college days in New Orleans. Little did she know then, it was a smart, sustainable choice, too!
Sure, a garden gets you the freshest of vegetables and taste alone would be reason to start one–there’s nothing like an heirloom tomato still warm from the sun; even lettuce has a ridiculous amount of flavor when it goes from backyard bed into the bowl. But there are bonuses with gardening that go much, much deeper.
Last week, we were at a friends’ house for dinner when talk turned to the Cooking for Solutions conference I was headed to at the Monterey Bay Aquarium. “It’s about exploring ways to create a more sustainable food chain,” I said. Brows went up. Heads tilted. And finally the question was asked: “What, exactly, does sustainability mean?”
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