Clambake Quesadillas

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Clambake Quesadillas

This past weekend I bought a bag of clams at our local farmers market. With them I made spaghetti alle vongole, one of my favorite meals. Since then I’ve been noodling on a clams second verse, and this morning, quesadillas came to mind! On my way home from dropping my boys off at school, I stopped by the store. A mind map exercise led me somewhere like this: I love clams plus...ooh, look fresh corn. Clams and corn! I also love corn and scallions, and bacon with all those things. So, I added those fixings -fresh corn is here! finally!- to my cart and then spent a hefty amount of time in the cheese aisle to get to just the right combo. Ultimately I chose Monterrey Jack and Asiago Fresco, a younger, softer version of its Asiago kin. These are great- the corn and scallions pop brightly in both taste and color, while the clams and bacon sing quietly but critically in the background. Delicious!

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Brussels Sprouts, Crispy with Lemon, Capers and Pecorino

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Brussels Sprouts, Crispy with Lemon, Capers and Pecorino

Recently, while lunching at a popular DC restaurant (Blue Duck Tavern), I ordered a side of its Crispy Brussels sprouts with lemon, caper and pecorino. Every bite was a shut-your-eyes, revel-in-the-bliss thrill. I returned home determined to recreate the dish. And here it is. 

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Mustard Greens Provencal

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Mustard Greens Provencal

In the midst of winter, I enjoy a warm lunch salad. For this, sturdy greens make a great base. I bought a gleaming bunch of mustard greens recently- they were so fresh and healthy that they appeared to be lit from inside. As I got out my trusty Lodge pan and gently warmed some oil and garlic, I was reminded of another dish that I simply adore: my mom's tomatoes Provencal. At that point I knew I simply had to merge the two ideas into one.

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Caramelized Fennel, Leeks and Orange

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Caramelized Fennel, Leeks and Orange

This recipe won Food52's Your Best Fennel contest. In their words, "This is one of the most interesting uses of fennel we know; we see it paired with grilled proteins or as a hearty first-course salad for spring dinner parties. The coriander sugar is an inspired touch, as is the sambuca. (But if you're working in a booze-free kitchen, don't let that stop you!)

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Kale Salad, Perfect

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Kale Salad, Perfect

This salad is nothing fancy, and I mean that in the very best of ways. Each element shines, and the whole is a wonderful confluence of terrific parts. The fresh kale is rubbed aggressively with a lemony garlic oil and then topped with toasted walnuts, tangy-sweet sour cherries and curls of shaved Pecorino.

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Vegan Walnut-Date Scones

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Vegan Walnut-Date Scones

Having long loved the vegan scones from Whole Foods, I looked around to find an approximation (WF won't share the recipe). I found this on Eating Consciously and have adapted it slightly, most notably to include oats. You can sub pecans for the walnuts if they're more your speed. If you want to use all maple syrup or all agave, that's cool too.

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Parsnip, Potato, Persimmon Potage

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Parsnip, Potato, Persimmon Potage

A potage incorporates the vegetables (and/or meat) one has on hand, and today, a cold, gray one, I considered that a comfort dish like a fresh potage would not only satisfy but help me clean through my kitchen.
In my fridge I had a fresh pound of parsnips and some lingering rutabagas. My pantry proffered a handful of small red-skinned potatoes, some shallots, garlic and good olive oil. And a glance at my windowsill reminded me that one of the persimmons I’d plucked last month was finally seriously ripe.

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Chimichurri Sauce

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Chimichurri Sauce

I absolutely adore this flavorful sauce. Its piquancy and color derive from parsley, cilantro, garlic, red wine vinegar, red pepper and cumin. Chimichurri never fails to perk me up as it does for any food with which it's paired. Great with grilled meats, scrambled eggs, and a whole host of other things.

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Cheesy, Garlicky Potato Soup with a Tiny Chile Kick

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Cheesy, Garlicky Potato Soup with a Tiny Chile Kick

On days when a comfort dinner is needed or simply desired, soup often fits the bill. It warms us when we're cold, soothes us when we're sick. It just feels good going down. I've been on a potato tear lately, craving them all the time and in every which way: mashed, roasted...you get my drift. Next step: soup!

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Spiced Rhubarb-Apple Butter

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Spiced Rhubarb-Apple Butter

An avid canner, I'm always playing around with new combinations of flavor and texture. And, I enjoy adding a savory twist to traditional sweet jams. I had a bunch of rhubarb in my fridge and a Ginger Gold apple leftover from making chutney. Allspice is one of my favorite spices and I thought it might pair nicely with juniper berries. What resulted was a really pretty, wonderfully rich, layered fruit butter.

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