Fall bounty

13 Dec 2010

As a Halloween baby, it figures that I own pumpkin cookware such as a pumpkin-shaped spatula and cookie cutters…but now I get to add a pumpkin pot to the list! A Le Creuset pumpkin pot!  This turned into a delicious fall meal: pot pie and a collard green salad!

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Wild mushroom barley soup with ham bone

25 Feb 2010

Based largely off of ib‘s favorite mushroom barley soup (Please to the Table, p. 86), we made a lovely winter meal. The leftover ham bone (and some ham left on it) from our greenmarket ham for jambalaya added a nicely complementary base to this hearty soup.

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Fun veggie dishes

09 Feb 2010

As we were about to just throw together something, we realized that we could combine a couple of fun “first course” dishes that didn’t seem like too much work: fingerling potatoes with carrots and rutabagas.  The vegetables were just boiled so all the deliciousness came from the greenmarket veggies themselves and the little touches in the sauces.

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Layers of mushroom, spinach, cheesy goodness

28 Jan 2010

ib didn’t think he really liked lasagne! I proved him wrong!  We used our greenmarket spinach, mushrooms, ricotta, mozzarella, and spicy Merguez lamb sausage to pull together a rich and zippy version of white lasagne.  Along side, we roasted some greenmarket carrots to perfection.

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Baked brie, glazed carrots

20 Jan 2010

A whole wheel of brie lying around in the fridge.  Lots of jams, chutneys, and preserves left over from the holidays.  Bread rapidly going stale.  Dinner on a deadline.  The obvious result of all this was baked brie.  We threw in a side of glazed carrots, for good measure. Read the rest of this entry »

Veggie pasta

13 Jan 2010

The theme for everyone post-holidays seems to be veggies-veggies-veggies!  In that same vein, we picked up a bunch of veggies that we like and turned them into a satisfying pasta dinner.

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Ahh, salad

07 Jan 2010

After all those Indian leftovers, we were feeling like a light, refreshing dinner.  With the last of the carrots and celery as well as everything-bagel-croutons and leftover goat cheese we managed to work in a few more New Year’s leftovers as well.

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