This recipe makes the delicious sweet pea even more enticing Sweet peas are some of the vegetable kingdom’s greatest little gifts. They’re perfectly sized, vibrant and sweet – and they possess an irresistible “green” flavor. Come spring, they’re also one of the first veggies to show up at farmers’ markets […]
With their brilliant orange-colored flesh, winter squashes are the kings of winter vegetables. Whether roasted, pan-sautéed, cooked in soups or stews, or puréed, they’re delicately flavorful and imbue a lovely sweetness.
Grilling turns the rather spongy, bland eggplant into something utterly succulent. Made with firm-fleshed, freshly picked eggplant, these bruschettas, although simple, are loaded with flavor.
Yellow heirloom tomatoes — like the Golden Jubilee, Amana Orange, Yellow Brandywine or Bicolor Mortgage Lifter — are slightly sweet, juicy and fleshy. They also have very few seeds, making them perfect candidates for gazpacho. The lime-infused oil drizzled on the chilled soup just before serving brings out the tomatoes’ […]
This utterly delicious and sophisticated mojito is topped with Champagne or sparkling wine instead of club soda. I serve it with no ice, so as not to dilute the delicious bubbles. A mojito on stilettos!
If you think cucumbers are boring, this drink will make you reconsider your position!
When summer is in full force, cucumbers follow suit in the most overwhelming fashion. They are piled high on the shelves of every grocery store, where they sell for a pittance. You’ll find them in all shapes and sizes at your local farmers’ market. And, if you happen to be […]
Seasonal fruits are perfect for making cocktails. This week’s mojito is made with ripe, local peaches. It’s light, refreshing and… as you can imagine… incredibly delicious!
We all love eating seasonal fruits, especially when picked from a local farm or bought at the farmers’ market, but what about making cocktails with these succulent fruits?
Slightly sweet, a tad tangy, and extraordinarily flavorful, the tomato is a fruit disguised as a vegetable – with a color, shape and vitality that make it one of the most gorgeous fruits to look at. But the tomato also happens to be extremely versatile and easy to cook with.
French green lentils are the little jewels of legumes. They’re nutritious, delicate, slightly nutty and incredibly delicious. Best of all, they cook quickly, require no soaking time and hold on to their shape once cooked. Every kitchen should have a jar of these tiny jewels on hand.
It’s always a delight to write a feature and create recipes for Rockland Magazine. And this issue is all about one of my favorite foods: Salads!