Too much arugula? Polenta to the rescue

Polenta With Arugula

Polenta With Arugula (topped with mushrooms I also had on hand) was a delicious solution to the problem of overabundance. (Photo by Laura Groch)

Can a Californian have too much arugula?

Well — maybe.

I’m a fan of this peppery little salad green, and one day at the supermarket I was seduced by the sight of a large plastic container of arugula  — one pound — on sale — for $1.69.

I could not resist.

So I brought it home. And I started adding handfuls to my salads.

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It’s spring, so let’s eat some flowers!

Tofu Lettuce Tacos With Cilantro And Mint

Tofu Lettuce Tacos With Cilantro And Mint from “Edible Flowers” by Kitty Morse. Photo by Mike Pawlenty.

I’ve been smelling the delicious scents of just-opening flowers on our evening walks with the dogs. Spring really is in the air!

So this is the perfect time for me to tell you that “Edible Flowers: A Kitchen Companion” by Vista cookbook author, teacher and expert Kitty Morse is in its second edition, published by Chefs Press. Kitty graciously let me share some of the recipes (and photos) from the new book. (Also, these two are vegetarian recipes, please note.)

All her books, by the way, feature beautiful photos to go with the recipes. And if you are at Continue reading

Easy, hearty shepherd’s pie takes the edge off winter

shepherd's pie

A scoop of piping-hot shepherd’s pie will warm you on a cold evening. Photo by Laura Groch

Wet, wintry weather makes me want hearty, hot meals. Soups and stews come to mind, warming the kitchen as they cook and warming the body as we eat.

The humble but sturdy shepherd’s pie also fills the bill. This is an easy-to-make, forgiving dish that can be as economical or as extravagant as your budget allows.

It’s also extremely flexible: You can use whatever’s at hand without having to rigidly adhere to a list of ingredients, which freaks out some cooks.

(And p.s., looking ahead to Super Bowl feeds, this would be just as bowl-worthy as chili for your crew.)

My pie — baked in a casserole dish, not necessarily a pie plate (see? flexible) — Continue reading

When life gives you portobellos and peppers, sauté them

portobello mushrooms, onions, peppers, tomatoes

Portobello mushrooms are great in a stir-fry fajita-style with peppers, onions and tomatoes. Photo by Laura Groch

Necessity is the mother of invention, and sometimes bargains can be the parents of creativity. Especially in the kitchen.

I snagged a package of three portobello mushroom caps for 99 cents in the marked-down produce section of my supermarket recently. I knew portobellos were expensive, so this was truly a deal. But if you can’t figure out what to do with your deal, it’s money down the drain.

I also picked up a bag of three bell peppers for 99 cents. Hmmm. I had Continue reading

Thanks, Grandma: Rediscovered zucchini recipe brightens meatless menu

zucchini casserole bread

Zucchini Casserole Bread is something different for a meatless meal. Serve with soup and/or salad. (Photos by Laura Groch)

When life gives you a bag of surplus zucchini, here’s a vegetarian dish to help you make use of them. It’s a nice option for those observing Meatless Fridays for Lent and/or Meatless Mondays or Meatless Every- and Anydays. (It’s also worth bookmarking for when the zucchini days of summer arrive.)

I rediscovered this dish recently while rummaging through my cookbooks for something a little different. (And yes, I had extra zucchini to use.) Grandma Teresa Continue reading