Plum Ricotta Tart with Almonds (Gluten-Free)

Last week I started work at one of my favourite schools which happens to be in the Belmont Neighborhood of the Bronx.  It’s a two hour, two subway train and one bus commute from my apartment in Brooklyn.

Comforting Greek Vegetable Stew

Do you like cooking for other people? Personally it’s one of my main motivations for cooking creative food, making it nourishing and preparing food in general. This week we finally started doing something at work that we’d all been intending for ages: cooking a staff lunch to share. I made a goal to start after…

Ieva’s Greek Salad

  When I was 12, I went to spend a summer in Vancouver with my biological father Hank and his fabulous wife Ieva.    I admired that Ieva was so well read and educated.  I admired her wit and sense of humour.  I admired that she had travelled the world and lived abroad.  I admired…

Cheap Thrill Sangria

Sangria falls into that most beloved catagory- the cheap thrill.  I make a pretty good Sangria.  I am sure that there is better Sangria out there…my friend Barbara makes a Sangria that pops to mind…but considering the ratio of inexpensive to good I believe that my Sangria cannot be beat.  Wine does not agree with…

What to do with Swiss Chard Stems (gratin or phyllo triangles)

I’m obviously going through a gratin phase.  For my full thoughts on the wonders of the gratin visit the Potato, Celeriac, Fennel and Leek Gratin recipe that I posted a while back.  I am excited about his particular gratin because it uses swiss chard stems.  Swiss Chard is my favourite food.  I eat swiss chard…

Easy Pasta with Greens, Goat Cheese and Oregano (Gluten-free or not)

This is something that I make when I am to stressed out to spend time on cooking (Like the final week before Christmas vacation).  It’s fast, comforting, nourishing and can easily be adapted depending upon what I have on hand.  This recipe calls for dried greek oregano which is the kind that is in leaves…

Long Cooked Broccoli

So this is yet another amazing recipe from Chez Panisse Vegetables.  I was taught that broccoli was supposed to be eaten barely cooked, so that it is still bright green, sweet and nutty.  Broccoli is delicious lightly steamed.   I am pretty sure that I tried this recipe initially out of curiosity.  Long cooked broccoli…