Feels Like Cheating: Toasted Chick Peas (Citrus-y ...

Remember the first time you tried crispy kale, roasted with a little olive oil and sea salt? If so, then surely you remember, too, the bubbly glee that rose up through your chest and into your throat, when you found kale could indeed be a nutritional power house of a substitute for potato chips? Assuming, that is, that you’ve had crispy kale. If not, try it. You’ll know exactly what I mean. Of course, this post...

A Radish is Ravishing: Simple Roasted Radishes, Ra...

Today marks the first post documenting official small steps of hopeful progress towards a long-term goal. It was one of my few bold, publicly stated New Year’s resolutions, I would begin to acquire the semblance of budding photography skills, even if my methods remained “simply point and shoot”, and my best shots continued to be taken with an iphone, perhaps, for awhile. I can’t say my...

Persistence of Persimmons: Persimmons, Pomegranate...

It’s not actually the most apt description to call persimmons persistent, at least in the context of my limited personal experience with them. More accurate, perhaps, is to say that I’ve perseverated  on them, ever since reading the poem so entitled by Li-Young Lee while a student at Emory U. It haunted me, with it’s fluidity, and in the way it offered connection in spite of the fact that I did not know...

Just Beet It: Spinach and Beet Salad with Citrus V...

I could be wrong, but I don’t think I’m alone in having grown up with a latent schema associating beets strictly with cans. As in originating from, and best kept there indefinitely unopened. Over the years, though, I’ve grown to  appreciate these hardy yet sweet leafy root vegetables, and to admire their range of hues, from deep red purples to warm and golden. But this summer, I’ve really learned to...

Because Tomato is a Fruit: salad with peaches, muf...

I was captivated, intrigued, and a tad skeptical when I saw the bright, luscious looking page spread  devoted to Summer Peach and Tomato Salad in last month’s issue of Cooking Light (June 2010). Slight wariness notwithstanding, I couldn’t wait to try it. It’s simple and brilliantly colorful: ripe peaches, a variety of tomatoes, and thinly sliced red onion tossed with a little vinegar, honey, and a small...

Fruity Rainbow Slaw

There’s something about slaw…the way even the word alone just slips off your tongue, giving little away as to its true nature. It could be elfin and delightfully whimsical, or seedy and leery, a thief lurking in the shadows. And the actual concoctions called “slaw” are just as capricious, in my opinion. I seem to have a visceral reaction to the whole spectrum, for better or worse. I LOVE most Asian...