One last Jerusalem artichoke recipe until next winter’s harvest. It always amazes me how well these root vegetables last when they are cleaned and stored in a refrigerator. I have roasted the Jerusalem artichokes several ways, but the approach here was a new one that I am very pleased with. Before roasting, the Jerusalem artichokes…
Category: Vegetarian
Orecchiette with Tomato Sauce with Kale and Mushrooms
Groundhogs don’t seem to like curly kale. Or at least my groundhog doesn’t. When it ate every other green in my garden, it left the curly kale. We not have the electric fence protecting the other greens, but the kale has been growing all along. I had some mushrooms in the fridge (a local food here…
Caramelized Onion Tart
What’s there not to like about caramelized onions? And really, what’s not to like about baking them into a tart, especially with Farmer Kim’s fresh eggs? We had larger pieces of tart for dinner last night and I had a small piece for breakfast this morning. It was a savory, tasty treat for both meals. My…
Creamy Sunchoke & Asparagus Soup
After many nights of heavy Passover foods, I was craving soup. Plus, I had stopped at one of our local orchards on my drive home from a client meeting and picked up some just-picked asparagus. Asparagus and my Jerusalem artichokes…a happy combo! The soup looks rich and tastes rich, but is so light and healthy!…
Lemon-roasted Jerusalem Artichokes and Potatoes
Although I did a lot of cooking and baking for our Passover Seder, only one ingredient came from my garden (other than my dried herbs) – my good ole Jerusalem artichokes. Roasted with some baby yukon potatoes and lemon, it made a really tasty side dish. I decided to go with roasted vegetables since I already was making…
Banana Maple Matzoh Brei
By the end of Passover I am always scrambling for some way to excite my family, and myself, about one more matzoh meal. Last year, I saved Martha Stewart’s Banana Maple Matzoh Brei for the last lunch of Passover. And what a treat is was! But be careful, our bananas were almost over-ripe so it…
Persian Haroset
First, I must apologize for not having my slew of photos for you. I did not expect this experiment to turn out so well on the first shot. The Haroset turned out so well, I had to quickly cover it and put it in the fridge to keep from eating it all now! SO I…
Asparagus, Mushroom & Tomato Galette
With the crazy weather we are having, I am not sure how long the local asparagus will last. Right now only 1 farm has any, so I will be taking advantage if it being here and making a couple of asparagus dishes this week. I also am on a mission to use as much of…
Win’s Quiche Lorraine (well, my rustic, kosher version)
It was with fond memories that I made my former mother-in-law’s quiche lorraine. Win was a terrific woman, whom I was honored and blessed to have in my life. My daughters loved her quiche lorraine, but since I do not eat pork, it was a dish I wouldn’t make. This week I decided to try…
Persian Breakfast
One of my favorite things about visiting my father-in-law in Tehran is breakfast. The simplicity, taste, texture and ritual of it. Simplicity: 3 or 4 ingredients (it started as 3, but my daughter introduced the 4th – honey): Flat, almost paper-thin bread (the closest thing I can find here is lavash) Feta, not Greek feta,…
Andrea's Garden Cooking 