Two Ways to Roast Butternut Squash

Cubes of butternut squash on a silver backing sheet

There are two common ways to roast butternut squash—peeled and cut in cubes or wedges or simply halved and roasted with the skins on. Peeling squash takes a bit more work, but the roasting time is shorter (20-25 minutes) and you have a lot of serving options. Try peeled and roasted butternut squash as a […]

Baked Eggplant Slices

sliced of baked eggplant on a baking sheet

Good news! No need to salt the eggplant for this process. This is quick and easy. Serve as an appetizer, side dish, or pair it with pasta and marinara. My favorite thing to do with baked eggplant slices is this Eggplant Sandwich which you can make when the eggplant comes out of the oven or […]

Quick Pickles 101

Three open canning jars filled with sliced vegetables

Quick pickles (or “Quickles”) take very little time to make and will last in the refrigerator for up to two months. Add them to crudeté platters and use them to garnish any sandwich or savory dish that would benefit from a bit of crunch, salt, and acid. I frequently make small batches for tacos, falafel, […]

Basic Black Beans

Ziploc baggie full of uncooked black beans

Yellow or orange bell peppers are particularly nice in this dish. When they are abundant in the summer, I highly recommend freezing as many as you can so you have them on hand as long as possible (see post link below for how to freeze bell peppers). Fresh-frozen celeriac is another way to get a […]

Simple Bread & Tomato Salad

Bread and tomato salad in a wood bowl

Think of this salad as a tomato sandwich in a bowl. Bread, tomatoes, and oil are the stars, and you can improvise from there.   How To Make a Simple Bread & Tomato Salad Plan for roughly one part toasted bread, one part tomatoes, any optional additions you want, and a vinaigrette. On this late summer […]

Everyday Stovetop Croutons

Croutons in a cast iron skillet

Homemade croutons are an excellent solution for stale bread or leftover artisan loaves, but you can really make them anytime. I make croutons whenever I want to add a little heft to a salad (ok, practically every salad) or if I want to add variety to a creamy soup. You can also make breadcrumbs this […]

Cucumber and Cherry Tomato Salad

Salad bowl with cucumber tomato salad

Sometimes summer food just makes itself. Try this simple cucumber salad with sliced cucumbers, halved or quartered cherry tomatoes, fresh basil and herbed chevre (goat’s milk) cheese. Drizzle with a good extra-virgin olive oil and a splash of apple cider vinegar. Salt and pepper to taste.  Share: Share on facebook Share on pinterest Other posts […]

Grilled Fennel

Grilled fennel bulb sliced in half on a white plate

Grilled fennel is so simple and it tastes amazing. Serve it as an appetizer or side dish — or just devour it straight off the grill.    I recommend using a grill basket coated with a bit of oil. Smaller bulbs of fennel will fall apart and that’s OK. Having the fennel stay together in […]

Easy Peanut Noodles

Bowl of rotini peanut noodles topped with chopped peanuts and parsley

My daughters grew up on this simple peanut noodle pasta and now it’s the first dish we think of when we’re planning a picnic. Just whip it up in the amount of time it takes to cook the pasta, throw it in an ice chest and go. It’s great warm or cold, has a very […]