Can you believe these are really healthy?! 5 ingredients: Dates Macadamia Nuts Oats Sea Salt Strawberries Not only are they healthy, they are delicious, and…so easy to make! Strawberry Date Bars Slightly adapted from Whole Living Magazine’s Strawberry Oat Bars 1 1/2 cups pitted dates 1/4 cup macadamia nuts 2 tablespoons old-fashioned rolled oats Pinch sea…
Month: May 2015
Ramen with Quorn and Bok Choy
Before I made this, I was pretty confident that it would be good, but I didn’t realize it would be delicious! I used a recipe for spicy ramen with beef an bok choy from Food Network Magazine as the base to kick off from, but because I was using Quorn and cooking for a 6 year old,…
Spaghetti with Kale and Garlic Chips
My early harvest items dictated our dinner tonight. I harvested the heirloom kale (which looks more like chard, but tastes like kale, but you can use the stems like chard). Because of the similarities to chard, I decided to use it in a dish I normally make using chard – Spaghetti with Swiss Chard and…
Pasta with Crispy Breadcrumbs and Broccoli
First harvest – broccoli, kale, spinach, and some bolted bok choy. Time to start cooking from my garden again! When I think Geoffrey Zakarian, kid-friendly dishes is not what comes to mind. But his Elbow Macaroni with Crispy Breadcrumbs and Broccoli is exactly that. This was a big hit, simple flavors but tasty enough for the adults…
The Challah Project #3 – Saffron Challah
I experimented a lot with the process for this challah. I had read about proofing the dough overnight in the fridge and decided to try it; it would be much easier for time management purposes to mix the dough the evening before, sticking it in the fridge and braid and bake in the morning. Well it worked almost too well, the dough more…
Yotam Ottolenghi’s Chicken with Caramelized Onion & Cardamom Rice
I have an admission to make, this is not a dish about cooking locally; although the chicken is locally raised. I would have included this recipe even if the chicken wasn’t local, it is just THAT good! Don’t be fooled by the lack of bright colors, this “chicken and rice” has an abundance of flavor….
Penne with Asparagus, Snap Peas and Kale
My garden is planted! Still some more mulching to do, but otherwise it is done. Now the fun starts…weeding! This year we have, from bottom to top: strawberries (outside the picture), garlic, Jerusalem artichokes, parsley, bok choy, leeks, red Russian kale, carrots, spinach, cauliflower, tarragon, broccoli, okra, some weird heirloom kale, basil, edamame, jalapeño, eggplants,…
Asparagus, Tomato & Fontina Frittata
I am happy to say that it is still asparagus season in Delaware. So when I was at the farm market today, I bought about 3 lbs! Get ready for a few asparagus posts – if they turn out well, that is. I love asparagus frittatas. This on is a slight riff on Giada De…
Jerusalem Artichoke Pasta Salad
While the spring plants in my garden grow, we are still enjoying our harvest of Jerusalem artichokes. Just when I thought I had run out of interesting new uses for them, I found Guy Fieri’s Fieri Farfalle Salad. This was so full of flavor! And the roasted Jerusalem artichokes really shone as stars. I altered…
The Challah Project #2 – Another Take on Almond Challah
We all really enjoyed the almond challah two weeks ago, so I wasn’t all that excited to be making another one this week, figuring, how different could it be? Well, that was a whole grain challah – substantive, great for sandwiches, a really goo general all-around bread. This challah was a buttery loaf of deliciousness,…
Andrea's Garden Cooking 