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.

Pimento Cheese Stuffed Dates

october 30, 2015

pimento cheese stuffed dates

 

There are iconic Southern dishes that have become staples of the American culinary experience. No New South restaurant worth its salt would fail to offer Shrimp and Grits, creamy with cheese and flecked with bits of cured pork. The New York Times recently profiled local eateries vying for the best fluffy biscuits, but we know the most outstanding are made with White Lily Flour, a soft winter wheat, and full fat buttermilk. And then there is pimento cheese…. Continue reading

Parsley Chive Potato Salad

october 16, 2015

parsley chive potato salad

As the nights grow cool and frost becomes inevitable, I try to think of recipes to use my tender herbs before they become dormant. Late autumn and winter cold leave me only rosemary. Not that that’s a bad thing; seasonality makes me appreciate what I have when I have it available.

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Steak with Apple Jalapeño Salsa

october 2, 2015

steak with apple jalapeño salsa

When apples are paired with meats, the usual suspects are pork and chicken. Rarely does one think of apple and beef. I hope to alter that perception with a spice rubbed grilled flat iron steak accompanied by a refreshing citrus kissed apple salsa.

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Ginger Plum Chutney

september 18, 2015

ginger plum chutney

 

 

We’ve had a good run with stone fruits in Virginia this summer. The white and yellow peaches have been outstanding, softly perfumed and ripe for  eating straight from the farm stands. All colors and shapes of plums have tempted me with their beauty, but my favorite stone fruit was the squatty yellow donut peach, with its adherent stone and dense, sweet flesh.  Continue reading

Zucchini Cilantro Soup

september 4, 2015

zucchini cilantro soup

 

This time of year may have you wondering what to do with all that zucchini on the counter, some as big as rolling pins. You may have grown it in your garden, or your neighbors may have gifted you with their excess. If you have exhausted your options, consider this versatile soup which can be served chilled, at room temperature or lightly heated.

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Scallop and Corn Salad with Pickled Red Onion

august 21, 2015

scallop and corn salad with pickled red onion

 

When fresh corn season winds down, I am scrambling to think of ways to enjoy these precious kernels before they disappear. Simple, of course, is always best, as in boiled, salted and buttered.

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Avocado Lime Cilantro Ice Cream

august 7, 2015

avocado lime cilantro ice cream

 

As I was making avocado lime cilantro salad dressing for a client, the thought occurred to me that these flavors would make a fine ice cream. Resolve to make this dessert was strengthened after I devoured basil lime ice cream at Bev’s Homemade Ice Cream here in Richmond’s Carytown district. Summer herbs in a creamy, cold sweet base? Of course.

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Coconut Basil Lemonade

july 24, 2015

coconut basil lemonade

 

Last weekend, lemonade stands were manned by kids and their families across central Virginia under the Anthem LemonAid program to benefit local pediatric cancer treatment centers. My buddy and neighbor Sam operated a stand in front of our neighborhood market Little House Green Grocery and netted a tidy pile of funds for VCU Medical Center’s pediatric oncology program. Yay, Sammy!

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Herbed Buttermilk Dressing

july 10, 2015

herbed buttermilk dressing

This year I have an abundance of fresh herbs, a yield so plentiful that I am giddy with the possibility of adding them to nearly everything I cook. Lately I have been on a thick and creamy salad dressing kick, or craving thick and chunky like the tomato basil white wine vinaigrette on The Good Eats Company menu.  When you have tasted homemade creamy herbed salad dressing, you will never again stroll the grocery aisle for something gloppy with fillers and false flavors.

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Watermelon with Spicy Tahini Sauce

june 26, 2015

watermelon with spicy tahini sauce

The ideal scenario for summer outdoor dining and entertaining may be summed up in several steps. Throw something on the grill. Steam some ears of local corn (or grill them, as in grilled corn and sugar snap pea salad). Toss a simple salad. Serve something chilly for dessert – ice cream, gelato or sorbet.

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