I created this eggplant dip for a class I’m teaching at Rancho La Puerta Spa in Mexico to take advantage of all the gorgeous vegetables in their organic gardens. It’s a spin on one of my favorites from Greece—melinzansalata.
These stacks bring the best of summer together in an impressive dish. Deconstructed, any of the elements makes a fine meal on its own.
Summer vegetable confits, like this one from sweet pepper and garlic, are exceptionally versatile in the kitchen; the ultimate summer convenience food.
A while ago I was profiling a group of moms who met through a CSA and was intrigued by their stories of how the CSA experience had shaped the way their kids eat. One veggie the kids unanimously preferred (demanded) fresh from the far rather than from a grocery store bag was carrots. This recipe gilds the lily even further, by adding honey and ginger to the mix.
This simple side dish is our answer to that Thanksgiving classic: green bean casserole. But since it’s made with fresh green beans, it’s sooooo much better.
Farro is an ancient strain of emmer wheat that, when cooked in this manner, has a texture similar to risotto. You can find it in many specialty shops and also online at ChefShop.com.
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