I’m getting pretty excited about summer food. There is so much green to be had – asparagus on the grill and snap peas on the side. There have been a lot of salads and a lot of radishes. What are you munching on? Here’s a list of cookbooks that I put together to help you get all ready for summer days and summer bites.
Every mother needs to be taken care of now and then. Every mother needs a little emergency chocolate reserve. Set your kids up to make this dry mix. When she’s in need, mom can mix up a single serving of cake, just by adding an egg.
I took my standby quiche recipe and adapted it for this seasonal ingredient. Playing with a potato crust widens the audience to include those who can’t do gluten (and those who have a crust making phobia…) Hope you too find some time this spring to make nettle quiche!
This is the perfect recipe to round out a small person’s lunchbox. No sugar and healthy bananas, nuts, oats and whole wheat make it a good snack choice. I love this recipe!
Enjoy this easy, weeknight recipe. The best thing about it? You probably have most of the ingredients in your pantry.
We’ve been amateur mushroom seekers for years now. We’ve gone to guided hikes, attended classes, and shaken friends down for tips. This fall, we were finally successful! Equipped with our knife to cut the stems, paper bags for the potential stash, and our laminated mushroom guide, we hit the trailhead early in the morning. Prepared to be disappointed yet again, we told ourselves it was just nice to be in the woods together. Quickly though, the gnomes’ luck on our side, we found a beautiful patch. After only about an hour and a half on the trail, we had enough chanterelles to to bring home and make one nice pizza. Grateful to have been rewarded, we left off the hunt, saving the rest for other seekers, and called it a day. What an amazing feeling – to tromp the forest and bring something delicious home. We felt like we had indeed found treasure.
Chanterelle Bacon Leek Pizza
Dough (for 2-3 pizzas)
4 cups bread flour, plus more for sprinkling
1 cup all purpose flour
2 tsp. salt
1 heaping teaspoon of instant yeast
2 cups warm water
2 tbls. olive oil
- Whisk the dry ingredients in a bowl.
- Add the olive oil and water.
- Bring the dough together with a wooden spoon or the dough hook of an electric mixer. Knead for about ten minutes by machine or hand.
- Let rise, covered, 40-60 minutes.
- Cut the dough into thirds or halves, depending on the size pizzas you’d like to make. If you don’t have enough toppings for more than one pizza, you may freeze the dough for another day.)
5 slices bacon
2 small leeks or 1 large
3 sprigs fresh thyme
- Cook your bacon completely. When cool, chop coarsely and set aside.
- In the same pan, add washed and chopped leeks. Sprinkle a bit of salt over. Cook over medium for 3-4 minutes until they are soft. Set aside.
- Wipe your mushrooms with a damp cloth and chop coarsely. If your pan is dry by now, melt 1 tbls. butter in it and add the chanterelles and a little salt. Cook for about 3 minutes or until they are soft to the taste.
- When your dough is ready, sprinkle a baking sheet or pizza pan with cornmeal. Drizzle and spread about 2 tbls. olive oil. Gently spread out your dough onto this prepared pan.
- Spread the leeks on the dough, as you would a sauce.
- Add the cheese, mushrooms, and thyme.
- Bake at 500F until it begins to brown. Remove from the oven and add the bacon on. Put back in the oven for about 1 minute.
I’ve had a fresh food revelation. I’m really not exaggerating. This meal that I had was so utterly inspiring that it changed the way I look at this food. Stand back, I’m talking about beans. FRESH BEANS! This year, we grew a test patch of cannellini beans and, based on their outstanding flavor, we’ll be growing a lot more next year. I feel like the world has been keeping a secret from me. There is nothing quite like a fresh bean. Who knew?
We’ve since bought fresh cranberry beans from the market and have eaten them on pasta, on toast, and in soup. Delicious! The biggest surprise, however, was that we shelled some overripe green beans, cooked those in a similar way, and found they were almost as good as the cannellini. After several pickings, I thought that we were going to tear out the green bean plants and feed them to the chickens, but R. took the time to shell all the large, woody beans, and I’m so glad that he did. What a great meal!
Cook your fresh beans gently and really taste them towards the end. You’ll know to take them off the heat when they are creamy (but not yet mushy.)
Adapted from one of our favorite go to books, Franny’s.
Serves 4 or more
1 1/2 pounds fresh beans
3 cups water
2 tbls. olive oil
4 sage leaves
2 small rosemary sprigs
4 garlic cloves
1 1/2 tsp. kosher salt
1/4 tsp. pepper
Add all of the ingredients to a medium pot. Bring to a simmer over medium- high heat. Then, turn the heat down to low and cook until tender, about 40 minutes. Begin to taste them at the 30 minute mark.
Drain the beans and serve over toast or pasta. Reserve the cooking liquid for a nice soup or use some of it to sauce the beans.