Rosemary Potatoes (Roasted or Grilled)

Roasted potatoes cut into small chunks on a cast iron skillet

When I discover that I have both fresh rosemary and potatoes on hand, I know I’ll be cooking them together—my only question is whether I want to grill or roast them. The answer always is, you can’t go wrong either way. Both techniques are simple. One consideration is, if you roast them in the oven, […]

Rainbow Swiss Chard & Vegetarian Sausage

Chopped swiss chard with sliced of vegetarian sausage

Rainbow swiss chard is aptly named. It’s a cheerful tri-color variety of swiss chard, and the number of nutrients and vitamins it contains is kind of magical (Vitamins A, C, and K, potassium, magnesium, just to name a few). It also gets more vibrant and colorful when you cook it lightly.   Swiss chard is […]

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 […]

Ratatouille

Ratatouille in a black pot

Ratatouille is a French stew that makes the most of everything you might have in abundance at the end of summer: eggplant, tomatoes, zucchini and fresh herbs. Serve it over rice or pair with crusty bread. Not only is summer stew colorful, it’s delicious! Big Picture Let the vegetables you have on hand inform the […]

Fattoush Salad with Black-eyed Peas

Large wood salad bowl full of fattoush salad

Fattoush is a middle eastern salad with cucumbers, tomatoes, toasted pita, and a fresh lemon vinaigrette. As with all salads, the ingredients are flexible, but black-eyed peas make it feel like a festive meal.  A note about kitchen staples: If you’ve downloaded the Vinegar Home Kitchen Staples Checklist, you may have noticed that black-eyed peas […]

Grilled Sweet Corn

Four ears of grilled sweet corn on a white plate on a blue tablecloth

Fresh sweet corn on the cob will be great no matter how you cook it, especially if you cook it the same day you get it. Here’s my favorite method: Shuck the husks completely, brush the corn with olive and grill on a high flame for ten minutes, turning frequently. Serve right away, with butter […]

Summer Succotash with Swiss Chard

Bowl of succotash

Succotash always comes to mind when zucchini and tomatoes are in abundance and I have leftover sweet corn. I recommend cooking fresh sweet corn the same day you get it and making a couple of extra ears while you’re at it—that way you can plan to make succotash the next day. I like to add […]

Basic Balsamic Vinaigrette Recipe

Jelly jar on a kitchen counter filled with a balsamic Vinaigrette

Vinaigrettes are often the last thing you whip up before sitting down to dinner, so I think it’s helpful to have a really simple one committed to memory. Depending on your preferences and what kind of salad you’re serving, there are endless ways to tinker with vinaigrettes, but this is my go-to version.  I’ve found […]

Grilled Sweet Potatoes

Slices of grilled sweet potatoes piled on a plate next a bowl of white dipping sauce

Hands down, sweet potatoes are my favorite thing to grill. They’re easy and colorful and substantial enough to build a meal around. You can pair them with something green and, depending on how hungry everyone is, a grilled protein. I like to serve them with a simple vegan mayo and dijon mustard dipping sauce. Ingredients  […]

Garlic Scape & Kale Pesto

Overhead shot of a food processor with partially blended sauce and leafy greens.

Garlic scapes are the stocks that grow from bulbs of hardnecked garlic plants. They could easily be overlooked, but I love that some resourceful cook figured out that they make delicious pesto.    This recipe is cheese-free and, though I’m not a vegan, I like to make it this way because I can serve it […]