Tag: veg

Ride your Bike to Coney Island Salad

I originally published this salad recipe on August 8th, 2010. It was the seventh recipe we posted! The original blog post said “One morning, Silvi and I ate this salad for breakfast and then rode our bike’s from Queens to Coney Island.” I have not riden my bike to Coney Island in a long time, but I still like to make this salad for breakfast when I need to feel fortified and hydrated for a long NYC summer day.

Crispy Zucchini and Creamy Leek Fritters with Herbs (gluten-free or not)

It’s been an unusually rainy spring and summer in New York. My farmshares have been heavy with vegetables that are basially water storage systems. I’ve been making crispy zucchini and creamy leek fritters with herbs. I like to have them for breakfast with smoked salmon, sour cream and capers or with feta and Ajvar. Either way, they also get a pile of sliced cucumbers.

Kimchi Grilled Cheese (with Hot Borscht)

It is really astonishing how often I eat kimchi grilled cheese with hot borscht in the winter. It is comforting, filling and deeply nourishing. The kimchi grilled cheese is fatty and salty. The borscht is tangy and a bit sweet. It’s just a perfect combo.

Creamy Dill and Leek Scramble

Next up on my project of posting all of the simple food that I make….creamy dill and leek scramble. This is a special way of making eggs that makes a quick creamy scramble.

Farmshare Skillet Breakfast

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.

Blistered Green Beans with Walnut Vinaigrette

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.

All the Thanksgiving Recipes (2022)

It’s been a while since I rounded these up for easy access. I can see on the backend of the site that this is what folks are looking for, so I thought I’d make it easy for you! I hope that your Thanksgiving is full of loved ones, gratitude and thoughtful reflection. I’ve specified which…

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An Edible Forest Floor/ Pickled Mushrooms, Parsley Moss and Walnut Soil

I made an edible forest floor for the Earth course of the Garden of Alchemy Dinner in late October. Each course of the dinner was inspired and evoked by one of the alchemical elements (Water, Air, Fire, Earth). The Pickled Mushrooms, Parsley Moss and Walnut Soil that I’m sharing here were just a few of the elements on the plate for the Earth Course.

How to Eat a Magical Bird’s Nest

I made this salad for the Air Course of the The Garden of Alchemy Dinner. It would also be a auspicious dish and useful spell to perform for the ringing in of the new year!