A handwritten note from my grandmother on an early 1960’s newspaper recipe, “Danish” Cucumber Salad said, “Good!” So it must be. And so it is. Now, it’s even better.
Category: Vegetables and Salads
Big bold flavors, and super-fast. Isn’t that want you want sometimes? Thick sliced, roasted tomatoes with a dollop of pesto and melted cheese.
When a friend (or farmers’ market) gives you freshly picked fava beans, smile, say thank you, and get shelling!
Potatoes are like flavor sponges. Being a fairly blank palette, what you put into them makes a big difference.
My Polish half is calling me. It seems I cannot go very long without pickling something. Today: Mushrooms!
It took me awhile to understand and bond with Brussels sprouts. We started off on the wrong foot. It didn’t make a good first impression. It wasn’t until I went on a roasting vegetable binge that I began to appreciate – and now love – Brussels.
Bitter. An overrated emotion, but an underused taste. I’m not jaded, but I have been embracing the bitter lately. Take radicchio for example.
“Make sure you get the handwritten ones – they’re the best,” said my Uncle while I was looking through the hundreds of recipes my Grandmother created and saved over decades. Her recipe for Cardamom Glazed Carrots caught my eye for a couple of reasons.
These slightly sweet, slightly tart pickled red onions can be eaten right out of the jar. Or, in a hundred other ways.
Have you ever grilled a garden salad? Not the loose-leaf type, but wedges of lettuce heads with glorious nooks and crannies where you can bury your vegetables, fruits, nuts and cheese treasures. (Don’t have a grill? You can also pan fry them over high heat.)
Greg Nelson Cooks 