Awhile ago I read an incredible book called Braiding Sweetgrass by indigenous scientist Robin Wall Kimmerer. In it, one of the things she talks about is the Three Sisters – squash, beans, and corn – which when planted together support and nourish each other, but are also very healthy and delicious to eat together. Recently…
Tag: rosemary
Cauliflower Ragu
Cookbook Club – Six Seasons Six Seasons: A New Way with Vegetables was our cookbook for February. It progresses from spring to early summer to midsummer to late summer to autumn to winter, but since almost all of us were drawn to summer recipes rather than winter ones, we probably should have waited to use…
Ravioli in Pumpkin Cream Sauce
I had some more of the incredible ricotta from my cheese guy, plus a pumpkin that I had pureed after it had served its purpose as a holiday decoration. So I decided to make ravioli with a pumpkin cream sauce. The meal came out so good that my boyfriend said it was like eating in…
Rosemary Ricotta Lemon Bars
After making a full ricotta-themed meal (appetizer, main, dessert) with the best ricotta ever (no exaggeration), I had exactly 2/3 cup of ricotta left. I figured that was the perfect amount to mix into lemon bars for a little creaminess to smooth out the lemony tang. I also used rosemary in the shortbread crust to…
Pizza Dough Focaccia
Did you know that you can make focaccia using pizza dough? We’ve been doing a lot of pizza parties, but often we end up with leftover dough. It’s a snap to turn that dough into a very snackable rosemary focaccia. Guessipe pizza dough olive oil flaky sea salt rosemary Generously oil a baking pan. Coat…
Butternut Squash Pasta
After avoiding going grocery shopping for far too long, in hungry desperation I threw this dish together using the remains of the food I had left in the house. My boyfriend declared it one of best meals he’s ever eaten, saying it tasted like a perfect autumn day. It has since become a regular part…
Anchovy Olive Almond Pasta
Even if you don’t like anchovies, don’t discount them as a magical ingredient for amping up the flavors of a pasta dish. You can use them in tomato-based sauces, or as I do here simply with garlic and olive oil. You won’t even know they’re there, but they’ll add so much depth to the dish….
Lettuce-less Salad
Sometimes salad kinda bums me out, because even a big bowl of it seems like it’s mostly air. Plus it doesn’t keep well as leftovers once you’ve put the dressing on – nobody likes soggy, wilting lettuce leaves. So this lettuce-less salad is awesome, because it’s a hearty salad you can really dig into. I…
Pickled Beet Stems
I hate wasting food. So when I roasted beets, I was happy to discover that I could use the beet greens to make pesto (find my Guessipe here). But it just uses the leaves, and even the idea of throwing out the beet stems bummed me out. Problem solved – pickled beet stems! Beet stems…
Rosemary Walnuts
I try not to buy chips, because I will sit and eat the whole bag in one sitting. So I like to make a batch of these Rosemary Walnuts, which are a healthier snack that satisfies my craving for salt and crunch. It’s also a good way to use up leftover walnuts when I make…
Rosemary Sea Salt Shortbread
I like to think of shortbread as a means to get as much butter as possible into my face. When I was a kid, I loved the buttery shortbread cookies we’d occasionally have. So I was pretty pleased to discover that shortbread is super easy to make yourself. This recipe is especially great because while…