Category Archives: main courses

Grilled Apricot Burrata Salad

july 15, 2016

grilled apricot burrata salad

Sometimes the muse taps me on the shoulder several times at the markets. She whispers in my ear “pssst..this would make a great combination – put these together and magic will happen”. 

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Beef Tamale Pie

june 20, 2016

beef tamale pie

 

 

and a visit to Dragonfly Farms

When  you have the opportunity to see where and how your food is grown and raised, there comes an acute appreciation for the valiant efforts by farmers and ranchers to bring that food to market, and to your table. Bruce Johnson and his wife Katherine are the hardworking team of Dragonfly Farms bringing grass fed beef, lamb and goat to Richmond area farmer’s markets.

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Shrimp, Avocado and Vegetable Salad

june 3, 2016

shrimp, avocado and vegetable salad

When I have overindulged in creamy, starchy foods, nothing makes me feel balanced like a meal-in-a bowl with lots of crunchy veggies and a little protein. There is no guilt associated with my heavier food phase, but rather an uncomfortable fullness and a food fatigue that calls for lighter fare.

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Spring Vegetable Spoon Bread Tart

may 20, 2016

spring vegetable spoon bread tart

You can craft a savory tart with any number of crusts. Bubbly yeasted pizza dough, flaky pastry crust and crispy semolina flatbread to name a few; or you can make a crustless tart and make lots of folks happy. One of the current trends is to go paleo with crusts made from cauliflower, with or without cheese.

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Asparagus and Tomato Pesto Pasta

april 22, 2016

asparagus and tomato pesto pasta

Know why pasta dinners are so popular? Boil water, add pasta, open jar of sauce and that’s that. Wouldn’t it be great if you had easy-to-defrost homemade sauce in the freezer, like kale apricot pesto or herbed roasted tomatoes? Now add sun-dried tomato pesto to that list.

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Butternut Squash and Savoy Cabbage Lasagna

february 13, 2016

butternut squash and savoy cabbage lasagna

 

 

Sometimes the best lasagnas are made without pasta. Pick a season, choose something that can be sliced as thin as a noodle, and off you go. Summer brings eggplant and zucchini squash and fall/winter brings butternut squash. For me, lasagna was always about the cheese and sauce, so take out the pasta and I’m a happy diner.

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Pear Cheddar Chowder

december 4, 2015

pear cheddar chowder

 

Some of the best meals are eaten with a spoon. Pureed soups are great, and thick chunky chowders are even better. I make so many soups that I rarely order them in restaurants, but if a well populated chowder presented itself, I would reconsider. Especially if it contains cheese.

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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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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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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.