This is my first time growing peas. For the last few weeks I've been dazzled by the tiny green tendrils shooting, darting, and searching for something to hold on to. Last night I saw the first blossoms, which means peas will soon follow! Above you can see a blossom getting ready to open. I have ...
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Eat chive blossoms. They are beautiful, free (if you grow chives), and have just enough of that fresh onion taste to please your tastebuds. This spring I've tossed them into salads, risotto and sandwiches. I bet they'd taste great on bruschetta, or sprinkled on top of hummus. Thankfully - we'll get another chance to feast on ...
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Grilling season means lots of leftovers for us. In an effort to use up all of the delicious meat that comes off of my grill we often slap it between two slices of bread. This time we had a delicious pork loin roast that simmered in soy, ginger, chili paste and gojuchang. Instead of eating ...
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Risotto is yum, Farro Risotto is amazingly yum! I love this humble grain mixed with fresh spring veg & topped with chive blossoms. Last week I took AnnieRie's advice and headed down to the Silver Spring Farmer's Market. I picked up: ramps, chive blossoms, kohlrabi, asparugus and lots of cheese. All of them tuck - ...
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Cinco de Mayo came and went, but my beef barbacoa tacos kept on going! Earlier this week I was overwhelmed and not sure of what to make or whether we should venture out for some delicious cuisine de Mexico. I'm so glad we stayed home and cooked. Here's what I did: Ingredients: for the beef tacos... - 1 ...
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