Author Archives: Michele Humlan

About Michele Humlan

Welcome to River City Good Eats, a blog with recipes and cooking tips emphasizing seasonal ingredients and regional delights. Since making my first scratch cake at age eight, I have been enamored with cooking and all things food.

Ginger Peach Sherbet

july 21, 2017

ginger peach sherbet

When I was a little kid, barely able to see over the ice cream counter, my dad gave me a few coins on a Saturday morning and I would leisurely walk to the neighborhood High’s Ice Cream to buy a sherbet cone. I loved the tanginess of orange and lime, and the pretty pastels of rainbow sherbet.What really shows my age is that back then you could buy a frozen treat with coins and that my parents let me walk to a store half a mile away! I’m taking a trip down memory lane by sharing this recipe for summer peach sherbet, with the added flavor of ginger for my grown up tastes. Continue reading

Basil Pesto Corn

july 7, 2017

basil pesto corn

We all love to hear those three little words — no, not those words —I’m talking local sweet corn. Local. Sweet. Corn. When it’s in season and available at farmer’s markets and roadside stands, grab those ears and enjoy the best of summer.

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Cranberry Coleslaw

june 23, 2017

cranberry coleslaw

Grilling season is in full swing. It’s so much fun to look through foodie magazines and dream of menus for backyard meals and picnics. The easiest menu items are simple grilled entrees—marinate, grill and done. The hard work comes in choosing and preparing sides to please a crowd. Make-ahead is best so that all you need to do at the last minute is grill the entree. I like an array of sides in the form of crunchy or creamy salads. Today’s cranberry coleslaw is both although not excessively creamy and perfect for the vegans in the crowd.  Continue reading

Coffee Chipotle Ice Cream

june 9, 2017

coffee chipotle ice cream

All my ice cream recipes are easy. No egg, usually. Just heating dairy with sugar and chilling the mixture overnight before adding to the electric ice cream machine. Oh, and the flavors. That’s my favorite part of creating chilled dessert recipes. There’s red wine cherry, avocado lime cilantro and…

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Steak and Blue Cheese Salad

may 26, 2017

steak and blue cheese salad

Warm weather meals can be so simple to prepare and often involve assembly only, with perhaps a little grilling or searing on the side. That’s what this meal is all about. Taking advantage of the local, the seasonal and the colorful, with some pre-meal searing of a versatile and very tasty cut of well-marbleized pasture raised beefsteak.  Continue reading

Moonshine Melon Mint Cocktail

may 12, 2017

moonshine melon mint cocktail

 

Is it summer yet? The calendar may not agree with my assessment, but in Richmond summer appeared sometime in February, when we passed the 80 degree mark, and in April when we soared into the nineties. A stout refusal to turn on the air conditioning (in April!) got me thinking about ways to cool off in front of a fan on the back deck as I fired up the grill.

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Mini Strawberry Cupcakes

april 28, 2017

mini strawberry cupcakes

 

How do you decide which recipes to publish, Michele? Easy. Pick what’s in season and what looks good at the markets. Let me tell you my little secret, however – quite often the recipe is something I want to eat. Eat and share, of course. Today’s recipe for miniature strawberry cupcakes fits the bill on all three counts : local berries are in season, they are looking beautiful at the markets (and the aroma is intoxicating) and I really, really, really want to eat these. Not sure if the sharing aspect will get a workout this go round.

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Asparagus with Smoky Yogurt

april 14, 2017

asparagus with smoky yogurt

 

When asparagus season rolls around, I simply cannot get enough. Plain is fine by me, either roasted or steamed. Sauces for dipping or drizzling, or vinaigrettes for tossing, are also welcome at the table.

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Crunchy Quinoa Vegetable Salad

april 1, 2017

crunchy quinoa vegetable salad

 

You probably have your breakfasts covered, even if your choices are routine and familiar. Perhaps dinners are easy, too, since you cook on the weekends for the week ahead. But lunches may have you scratching your head , as you decide what to pack, if you take a lunch, or where to pick up something not too heavy, something that won’t have you napping in the early afternoon. If you are in the habit of buying lunches out, you may fall into the trap of eating too much in volume and not enough in quality. Continue reading

Sesame Shrimp Toasts

march 18, 2017

sesame shrimp toasts

Most people grow up eating Chinese food (well, American Chinese food) in restaurants with their families or as takeout. Oh, those adorable white paper buckets! My family ate canned chow mein noodles with canned “chop suey” and that was some exotic stuff on the home front. My introduction to restaurant quality Chinese food came late in my college years, when my pals and I explored the DC suburbs in search of cheap eats.

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