Upon returning from vacation I couldn’t help but notice one of my pumpkins from my collection. The skin of my Marina Di Chioggia had turned much darker than its original green and although I don’t know a whole heck of a lot about pumpkins and their various shades green, I do know that my prized...
Back when I was younger and maybe a little more daring, dinners at home were sure tear jerkers. My room mate and I at the time would frequently bring home or make our own sushi. In fact, it was our equivalent to most other twenty something’s macaroni and cheese. About a bottle of sake later,...
OLIVE OIL TART CRUST (Gluten Free) 1 Cup (Cranberry) Bean Flour 1/2 Cup Soy Flour 1/2 Cup Extra Virgin Olive Oil, Frozen 1/2 teaspoon Salt 1/4 Cup Ice Water Freeze pre-measured olive oil in a small bowl. Measure flours into the bowl of a food processor, pulsing to sift. Add the salt and frozen olive...
I’m not sure when I first had a sweet potato with tomato, but I do know I’ve always liked it. The sweetness combined with the slight tang of tomato sauce creates such a delicious balance. When I first decided I was going to make this for presto pasta night, I was dreading the idea of...
I may have insulted one of the growers from the farmer’s market once. She was explaining how she has an heirloom variety of beets and how they had tasted different than regular beets, although she wasn’t able to fully articulate how. Apparently I wasn’t able either when I asked if the difference was this variety...
