April 29, 2015

Puttanesca Panzanella—AKA Croutons with a Little Salad

Homemade croutons

Puttanesca Panzanella

Have you ever made fresh croutons? Big, fat, crispy, soft croutons fried in olive oil and made from the good bread you have to make an extra stop for? If not, this is my plug. Do it. Just do it (unless you're gluten-intolerant in which case I have made delicious croutons from cornbread too. If you're paleo, I can't help you. My ancestors are french and I'm sure they were eating something bread-like in their knuckle dragging days....maybe with flour from seeds they ground in their teeth in disgust over the visiting cave people's hideous taste in loincloths). 

April 15, 2015

Mustard greens and other discoveries


Re. mustard greens—I don't like them. This was hard for me to admit since I usually love bitter greens (arugula, dandelion) but these beauties are too strong and mustardy. I tried them raw. I tried them sauteed Asian-style then I gave up. I want to like this health-packed food. Anyone have ideas?



April 8, 2015

Pasta with Cauliflower, Ricotta and Spiced Oil




I found the bones of this recipe in a People magazine, one I felt lucky to get my grubby paws on in a doctor's waiting room. I've been spending more time in various medical offices around town —a story for another post. But I will say that most of these places have the saddest assortment of reading materials. They should stock the most outrageous celebrity rags and travel magazines to help people get their minds off whatever worry sent them there in the first place. 

April 1, 2015

Spring on the salad!




This weekend I'll attend Passover dinner on Saturday and Easter brunch on Sunday. My family is Catholic so Passover is relatively new for us, a gift, if you will, from my mother's Bronx born and raised Jewish husband, Marty. He loves a good opera and a good sandwich (quite possibly in equal measure), celebrates Christmas with us enthusiastically (especially the tree) and makes handmade wooden toys for all the grandkids. He is without Midwestern reserve and often blurts out what's on his mind. Scared us a little at first until we got a gander at his heart—which is huge and hangs off his sleeve for all to see. So on Saturday we'll all put on the little pita bread hats and take turns reading from worn booklets reciting passages from the Torah that Marty explains to us, eat the matzo, the bitter herbs and all the rest. The kids groan when I tell them we're going to Passover dinner at Grandma and Papoo's but it always ends up being a good time with plenty of laughter and tasty food. We're always glad we went.


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