BY Lisa Davies | Wednesday, Jul 23, 2014 8:00am |
Pea, Feta, Mint and Barley Salad has one of my favorite food combinations — peas and mint. The sweetness of the peas contrasts with the freshness of the mint. This salad takes that combination and adds the salty tang of feta, with barley providing the backdrop. Apart from the time it takes to cook the barley, it is incredibly simple. It will also last a few days in the fridge, so there you have it — dinner and lunch! Continue Reading
BY Lisa Davies | Sunday, Jul 20, 2014 8:00am |
I love picking up my CSA veggie box: my two-weekly bounty of just-picked produce. However, the last two deliveries have been abundant in both chard and garlic scapes and as much as I love all things green, both of these seasonal anomalies can be a bit challenging. Kale is still the rockstar vegetable in our house so like an old Spandau Ballet record, the chard tends to get overlooked and forgotten about.
As for garlic scapes, well, their novelty soon wears off. I was so excited the first time they made an appearance in my veggie box I eagerly made some scape pesto, which was good, but not great. There is a reason that pesto is traditionally made with basil – it has an amazing flavor with which garlic scapes just cannot compete, so now, I just use them as a green onion substitute.
This Chard and Garlic Scape Tart combined with some robust cheddar and Parmesan cheese takes these two vegetables to a whole new level.
BY Lisa Davies | Sunday, Jul 06, 2014 8:00am |
OK, I’ll be honest: Great Britain is not known for its culinary prowess.
Good British food is usually simple, honest and often a straightforward, unfussy partnership: fish and chips, bangers and mash, strawberries and cream, with the latter representing a quintessentially English dessert. Nothing says “English summer” like Wimbledon and nothing says “Wimbledon” like an abundance of strawberries and cream (other than perhaps say, tennis whites and Pimm’s).
If you take strawberries and cream as your starting point and add scones you have another classic English dish, the English Cream Tea (also known as a Devonshire Cream Tea) which you will find served at village fetes and in tea shoppes the length and breadth of the sceptered isles. America took this summertime staple and—this is where I get controversial—made it better by substituting strawberry shortcake for the scones.
Although shortcake actually dates back to England in the late 1500s, America championed it and turned scones into biscuits, meaning that this adaption of the English classic allows the buttery qualities of the American Strawberry Shortcake to provide a delicious vehicle for serving fluffy dollops of cream and sweet strawberries.
BY Lisa Davies | Sunday, Jun 22, 2014 8:00am |
The creamy, crispy, slightly decadent Eton Mess offers an easy but impressive way to use some of summer’s staple ingredients: fresh berries.
This traditional English summer pudding — so-called because its thrown-together combination of broken meringue, strawberries and whipped cream can look a little messy — originated at Eton College in the UK. Rumor has it that it was a meringue dish that was trampled on by a dog at picnic. Messy? Yes. Delicious? Definitely. Continue Reading
BY Lisa Davies | Sunday, Jun 08, 2014 10:45am |
“What can I bring?” is the inevitable chorus of summertime; whether you’re attending a pot-luck in the park, spending an evening grilling out in yard or going to one of the topical and plentiful Montclair Toasts for the Teachers, you’re going to need to take something with you.
Often at these gatherings, desserts and main courses are always over-represented—it is so easy to pick up a tray of cookies or slap some burgers on the grill, after all—but finding good side dishes that can cater to the pickiest of picky eaters (gluten intolerant vegetarians for example) are few and far between.
This healthy, tasty Curried Quinoa Salad however, is the perfect accompaniment.
BY Lisa Davies | Sunday, May 25, 2014 8:00am |
The road to good health is paved with a bounty of fruit and vegetables — everybody knows that. You can’t pick up a magazine these days without getting that message loud and clear. Even those stalwarts of steak and beer, men’s magazines, now feature articles on eating your veggies.
I was feeling pretty smug that I was managing my 5-a-day, then a recent study by the BMJ showed that we should be aiming for SEVEN servings of fruit and vegetables a day.
With that in mind, these Stuffed Portobello Mushrooms are a delicious and easy way to increase your veggie consumption. My steak-and-beer-consuming, men’s-magazine, reading other half couldn’t believe how tasty this dish was.
BY Lisa Davies | Sunday, May 11, 2014 10:00am |
Rhubarb is the all evidence we need —spring really is here! I bought a big bunch of rhubarb from the Montclair Farmers’ Market this weekend. I love the stuff but my kids needed a bit of persuading. These Rhubarb and Almond Crumb Bars are a great way to get them to eat it. You can cut up into squares and add as a treat to lunch boxes.
If you have nut allergies just replace the almond flour and almond extract with plain flour and vanilla extract. If you need an added incentive to get the kids to eat it, add some white chocolate chips – they’ll take the edge off the rhubarb a little.
BY Lisa Davies | Sunday, Apr 20, 2014 10:00am |
This light pea soup is an ode to spring: a seasonal spring poem in soup form. Forget the hearty, heavy split pea variation that immediately comes to mind when you hear the words “pea” and “soup,” as this one is a different pan of soup altogether. Like the green shoots of rebirth evident all around, it is the very essence of freshness and vibrancy. Continue Reading
BY Lisa Davies | Sunday, Apr 06, 2014 8:00am |
Let’s start with the facts: every omnivore loves meatballs. Period. So, when some friends invited us over for an evening of meatballs and wine, as card-carrying omnivores, we simply could not resist.
Each guest was asked to bring their interpretation of a meatball dish and as the invitees were a hodge-podge of nations and ethnicities, it almost turned the evening into a Meatball World Cup.
The universal popularity of the otherwise humble meatball is unwavering: from simple meatballs with red sauce and spaghetti to fancy Spanish albondigas served as tapas. Meatballs truly run the culinary and global gamut: Kofta, polpette, xiu mai, they are all a variation on a theme: meat shaped into a ball!
BY Lisa Davies | Sunday, Mar 23, 2014 8:00am |
Finally, there’s less of a nip in the air and that has given me the chance (albeit slowly) to start transitioning my family’s meals to ones featuring lighter fare. Granted, I have not quite put away my heavy coat, but I’m getting close to bidding it au revoir until we meet again later in the fall.
With green shoots starting to appear in the yard, here is an easy recipe to ease you further into spring —Herb and Cheese Pancakes with A Garlicky Dip.
While it is not yet asparagus or pea weather, the herbs in these delicious savory pancakes are a nod to more seasonal fare. This recipe is great served with a green salad and a sharp dressing (think red wine vinegar), and you could always add smoked salmon to dial up the protein content.