Category Archives: gluten free

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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Roasted Radish and Arugula Salad

june 13, 2015

roasted radish and arugula salad

Farmer Teal Brooks of Pine Fork Farm told me she likes her French breakfast radishes roasted. Hmmm….never made them like that and sounds delicious, I said. When I tasted them for the first time, I was most pleasantly surprised at their sweetness and texture. They lost their radish “bite” and transformed into something close to young turnips.

roasted radish and arugula salad

French breakfast radishes from Pine Fork Farm and the Sunday Carytown Farmers Market

 

With a deconstructed vinaigrette of fresh lemon, dijon mustard and brilliantly hued extra virgin olive oil, this salad is art on a plate,roasted radish and arugula salad and can be a starter or entree with the addition of roasted (as long as you have the oven hot) or grilled meats and seafood. The addition of poached farm fresh eggs would make this a light brunch entree.

We have all tried the common red globe radish found in grocery aisles (called Cherry Belle), packed in cellophane bags, but the other beauties will blow your mind with flavor, especially if locally grown. French breakfast radishes have a nice peppery bite raw in salads, and an even stronger zing can be had with black radish . Area farmer’s markets deliver all types each spring and then again in fall.

roasted radish and arugula salad

roasted French breakfast radishes

Loving their crunch in salads will not keep me from enjoying their incarnation as roasted vegetables, now that I have been awakened. Thanks, Teal.

Roasted Radish and Arugula Salad

recipe by Michele Humlan, The Good Eats Company

serves four

ingredients

two bunches French breakfast radishes, cleaned and trimmed*
best quality extra virgin olive oil
kosher salt
four cups baby arugula
strained juice of one large lemon
one level tablespoon Dijon mustard
one half cup shaved pecorino romano cheese
coarse ground black pepper
flaky sea salt (I like Maldon)
*save greens for another salad if desired

directions

  1. Preheat oven to 425.
  2. On large heavy sheet pan, toss radishes with one half tablespoon olive oil and a pinch of kosher salt.
  3. Roast for 15 minutes and cool to room temperature.
  4. In small bowl, whisk lemon juice with mustard.
  5. To plate, arugula is scattered on serving dishes, then topped with radishes.
  6. Drizzle the lemon mustard mixture, then olive oil in drops, then flaky salt and black pepper.
  7. Scatter shavings of cheese atop salad and serve immediately.