My husband and I call this “Skillet Breakfast” because we make it in our giant cast iron skillet and usually eat it directly out of the pan. We also eat it sometimes for dinner. It evolved directly out of the need to process as much of our farmshare as we could on the weekend, so that the vegetables were prepared and ready to eat with as little fuss as possible later in the week.
We made these delicious black rice bowls at the Run a Luncheonetter Camp in August and served them to the parents at the end of the week. I will absolutley be making this dish again. It is an ideal dish to serve to a large group of people with divergent tastes and dietary restrictions. Whichever topping they choose, it will taste great and look gorgeous!
Recipes and photos from the 2022 Run a Luncheonette Camp!
We received a truly astonishing quantity of green beans from our farmshare in August and September. This is how we ate them for weeks and we didn’t get tired of it! Green Beans are not in season here in November, but I like to have them at Thanksgiving. This recipe would make a great Thanksgiving dish. It is very fast and easy to make.
My favorite recipe for white beans and bitter greens with preserved lemon for umami.
Do you still have your pandemic sourdough starter? I have mine, but I do not have so much time to bake bread. Maybe you have the same problem? This cracker recipe is so fast that it has allowed me to keep feeding my starter once or twice a week even though life has become overly full and busy again. It also makes truly delicious crackers for snacking on or making fancy appetizers.
This is a useful recipe to make carrots into something that you can serve as part of a fancy menu or just have on hand for quick meals and snacks.
First of all, I need to tell you that you can make this dressing with yogurt and/or buttermilk if you do not have kefir. Also, if you don’t make kefir and you want to…I have some kefir grains for you.
This is a vastly simplified version of a wonderful baked eggs with anchovies and cream recipe that I’ve made for a long time. This simplified version takes less than 10 minutes and uses just one skillet.
I have been eating this salad a lot lately. It’s the pleasing texture and flavor contrasts that are holding my attention – bitter, crunchy radicchio and tangy, soft white beans. Also, it’s very easy to make.