When my brother-in-law Ralph found out that I was having trouble using up all of the summer squash I’ve been getting in my CSA, he told me about a delicious pasta dish he made with browned zucchini, lemon and ricotta cheese. I was intrigued. When his mother-in-law told me it was the best pasta dish she had ever eaten, I knew I had to make it for dinner as soon as my next pickup, filled with two pounds of farm-fresh summer squash, arrived. Continue reading
People always say that chicken on the grill is hard, tough, and dry. Well, they never tried butterflying a chicken, marinating it for a day, and grilling it with a brick weighing it down!
So remember when I told you that I successfully butterflied a chicken? It’s because I wanted to grill a whole chicken! Now that summer’s here, it’s actually too hot to turn on the oven, and I’m trying to use the grill as much as possible. Hamburgers and steaks get boring, so I’m giving some different types of dinners a try, including Ina’s Tuscan Lemon Chicken. Not only was it an impressive dish, it was actually quite easy. After marinating for 24 hours (yup, I prepped the dinner the night before, while cooking that night’s dinner), I just put the chicken on the grill and waited, flipped, and waited some more. The result? A VERY juicy chicken dinner.
I wanted to do something different with radishes than I did the first time we got them from our CSA, so I consulted the justfood.org tip sheet that is included with our weekly CSA emails and found this recipe. Having all of the ingredients and therefore not having to run to the supermarket was a sign that I was supposed to eat this string bean salad with radish dressing for dinner! It was a light dinner for me with leftovers to send with David for lunch the next day. It’s also a great recipe for those delicious string beans we’ve been getting, instead of Syrian or Asian style beans.
It is customary to eat lentils in a time of mourning, based on the food that Yaakov cooked when Avraham died. (Another customary mourning meal is a hardboiled egg with a loaf of bread, which symbolizes the circle of life.)
Rice and lentils is a popular Syrian dish. It’s often served as a weeknight meal along with jibben or a light fish, but that’s not why we’re posting it now; it is a one-pot meal and is it’s our custom to eat this on the night before Tisha b’Av (which is tomorrow!). Serve it with some plain yogurt and you have a pretty balanced (and simple) one-pot meal. Serve it alongside a million other dishes, like pizza, jibben, salad, knishes, sambusak, etc, and you have yourself a typical Syrian dairy meal. Continue reading
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You might think that this recipe is boring, but it really is the best grilled cheese. Ever. I make it in my mini cast iron skillet with pita bread, butter, and two kinds of cheese.
The most important part of this sandwich? To put the cheese on the outside of the pita bread. The pocket side gets all buttery, crispy, and delicious, and is just so much better when it’s outside the sandwich! Don’t believe me? Try it! Continue reading
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You guys have heard about our love for carrot cake. Well, these cookies are a very easy way to get that flavor without fussing over layering and frosting a giant cake. We didn’t frost these cookies, but we’ll go ahead and tell you how you can, anyway.
We found this recipe in the May issue of Bon Appetit – they have an entire section on carrots, actually. They’re in season, so if you can find really great looking carrots at the farmer’s market, these will probably be better than the ones I made. Try them with purple carrots, too! I didn’t use raisins or walnuts, I’m just not a fan. I don’t like them in my carrot cake, either. If you do, then go ahead and add them. Continue reading
I was a little scared of this recipe, because ground up fish with crumbs, mayo, and lemon sounds a little bit gross. I tried it anyway, and I’m so glad I did! They were surprisingly amazing, something I would want to make in giant batches to impress guests for dinner, as an appetizer for a cocktail party, or even just a topping for a light salad for lunch. If you decide to make these for a little change of pace at your 4th of July party, they won’t disappoint. Just make sure to double the recipe!
I’ve never had a crab cake, but now I can see why they’re so popular.
I’ve never had rhubarb before today!
It’s always interested me, mostly because of the color and the fact that it’s usually paired with strawberries (because they’re in season at the same time, not because they have a similar taste, which they don’t). Rhubarb is actually very tart. I had to sweeten this dessert with a bunch of sugar before being able to eat it. In the end we all loved it, especially topped with strawberry ice cream.
Talk about an easy and all-in-one dinner! This Korean rice bowl, adapted from Bon Appetit, was a simple meal that resulted in not so many dishes. The best part? We mixed everything together in one bowl – protein, carb, and veggie. I used the same skillet (my cast iron, of course) to cook the asparagus, then the steak, and then the egg. If you do the same, make sure your cast iron is well-seasoned; you don’t want your egg to stick! Continue reading