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Raw Corn Salad

September 7th, 2011

Raw Corn Salad

The span of days between posts is creeping to greater and greater numbers, and I’ve been going back and forth between feeling guilty and defensive, between wanting to explain/justify/apologize for this obvious lapse and wanting to ignore it, pretend it’s not happening, hoping that in the grand scheme of the blog this summer will be [...]

Tomato and Goat Cheese Tart

August 15th, 2011

Tomato and Goat Cheese Tart

The moment I’d resigned myself to having eggs for dinner, even though I’d had them for lunch, because I’m the worst dinner eater/cooker ever these days, I looked out my window into the backyard and spotted all these bright red ornaments.

Almond-Olive Basil Pesto with Ricotta

September 8th, 2010

Almond-Olive Basil Pesto with Ricotta

Here’s a lovely story, and I’m sure many of you have a similar one. So I go to the grocery store and, among other things, buy some ricotta. Some ricotta that has not yet reached its expiration date, I might add. I make this pesto. I get to the part where I’m supposed to stir [...]

Summer Panzanella

August 10th, 2010

Summer Panzanella

Back when I made that Spring Panzanella, I decided I was going to do one for every season. This is the summer one. Oh. You got that? So I was eating this and I was thoroughly enjoying it, but then I realized that I was leaving a lot of the bread at the bottom of my [...]

Honey-Tomato Bruschetta with Ricotta

July 27th, 2010

Honey-Tomato Bruschetta with Ricotta

Oh, hey there! How’s it goin? It feels like it’s been forever. I’ve been thinking about this bruschetta post for days but, um, I’ve been distracted. With changes. Changes in my life. Big deal end of era changes. Huge sigh of relief rebirth kinds of changes. Maybe I’m being a bit dramatic. It doesn’t feel [...]

Spring Panzanella

May 10th, 2010

Spring Panzanella

It’s not officially spring until the asparagus stalks rear their precious little heads. Finally, the farmer’s market is overflowing with bunches of them charmingly tied up with twine. There’s a myriad of ways to cook and serve asparagus: you can roast it, grill it, saute it, stir-fry it, you can serve it with a poached or fried [...]

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