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Fennel and Celery Salad – Dama Bianca
One thing that can be a challenge if you subscribe to a CSA is, well, not wasting vegetables! Sometimes you get way more of a certain ingredient than you’d normally buy at the store, or you end up with vegetables that you’re not used to cooking with. That actually ends up being a bonus for […]
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Chinese Egg Noodle and Shiitake-Ginger Soup
This strong-flavored soup is adapted from a recipe in Great Bowls of Fire. The original recipe called for ramen-style noodles, but we used chinese egg noodles and it came out great. The shiitakes and mushroom broth make this a shroom-tastic meal for this time of year. Veggie-licious! Lisa says: I heart mushrooms. Chris says: And […]
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Chocolate and Cacao Nib Cookies
Lisa got some finishing salts from Cathy for her birthday, and we’ve been waiting to find the best use for some cacao nibs from Theo Chocolate — this recipe from Chocolate and Zucchini fit the bill perfectly, and was a delicious finish to our soup from earlier in the evening. Lisa made the cookies slightly […]
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Sopa de Fideo
We still have noodles left over from the Fideos a la Catalana, and it’s definitely been soup weather lately, so we thought this would be a perfect dish to share with company: a “Mexican Minestrone” with noodles and plenty of vegetables. The recipe is adapted from one found in an old favorite, Great Bowls of […]
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Fideos a la Catalana, and GO OBAMA!
In tonight’s dish, adapted from Fresh Spanish, chicken sausage is cooked with garlic, onions, and tomatoes, and mixed with a short pasta for a hearty main course. Use fideo if you can find it, but if not, vermicelli or thin spaghetti broken into short lengths will work. Chris says: Well I’m going to complain about […]