I still had eggplants in my fridge from Farmer Kim. I needed to do something with them, I had held them for as long as I would ever want to. My husband wanted more Khoresh Bademjun, but we had already had it twice in 2 weeks, so I was determined to make something else. Time…
Pasta with Baked Grape/Cherry Tomatoes
Of all my tomatoes, the cherry tomatoes have come in the best this year. The only problem – they are eaten by my kids before I can do anything with them. Although that is a ‘problem’ I won’t complain about. It did mean that I had to go buy tomatoes to use to make this…
Preparing for Amsterdam
My half marathon in Amsterdam is less than 2 weeks away and, unlike my trepidation before the Chicago run in July, I am feeling very ready for this run. For this training, I didn’t just focus on building my mileage, I included at least one speed-work workout each week and interspersed 5K races periodically. The…
Salad with Spiced Chickpeas, Za’atar-Flavored Pita Croutons and Tahini Dressing
My garden is still producing some tomatoes and a variety of peppers, so salads are very appealing these days, especially salads that really are substantial enough to be dinner. This salad definitely meets the substantiality criteria, plus, it is so good and so healthy. It is another variation on an Israeli Salad (see also Israeli Salad…
Pasta with Fresh Tomato Sauce and Olives
I have had much fewer tomatoes this year; the cool, rainy summer has not been conducive to a good harvest. So, I have not been making as much tomato sauce to freeze as I typically do. Instead, I have been making various versions of pasta with fresh tomato sauce. And I am on a tear…
Zucchini & Okra Frittata
The okra has started producing. I am especially happy about that this year; for a while I thought I would have no okra crop. Why? Well, I planted the okra in two places in the garden and they started coming up very nicely. That was before I left on vacation in June. When I came…
Baghali Polo – Persian Rice with Lima Beans
File this one under “I can’t believe I just made something this delicious!” Yes, I often make really tasty and flavorful food, but not typically on my first try making something I have never tasted before, using a lot of improvisation and guess-work. And, according to my Persian food expert (my Iranian husband), this was…
Yotam Ottolenghi’s Fried Tomatoes with Garlic
First there was tomato sauce, then sun-dried tomatoes. Last year I discovered tomato confit, and now this year it is Fried Tomatoes with Garlic. There seems to be no end to the deliciousness of simple preparations when fresh, home-grown, heirloom tomatoes are used! And don’t forget the home-grown garlic. Such a simple dish, just take…
I tried, the ingredients were beautiful, but I failed
I had beautiful ingredients: Swiss chard, garlic and jalapeno from my garden, tomatillos and yukon gold potatoes from Farmer Kim, and corn from Highland Orchards. I wanted to make a vegetarian enchilada with salsa verde. It looked good, tasted OK, but something was off. When we added pico de gallo, things improved. The filling…
Vegetarian Chili
Chili was something my mother never made, it was something I only discovered in college. Since I was vegetarian, it was vegetarian chilis from the start. I later came upon Cincinnati chili, but vegetarian chilis are my favorites. This one uses summer’s bounty of zucchini and squash (sadly, not from my garden), and both red…
Andrea's Garden Cooking 