Category Archives: condiments

Spring Quinoa Breakfast Bowl

june 13, 2018

spring quinoa breakfast bowl

A friend recently consulted a nutritionist who advised her to eat like a king at breakfast, a prince at lunch and a pauper at dinner. I get it—we really should start our day with a hearty meal and end the day lightly to promote restful sleep and sensible habits. Can’t say I always eat a light dinner unless I’m dining at home because evenings out are my favorite type of entertainment and I want a little of everything! Small plates rule, I say. But let’s not examine my habits too closely unless we’re talking about breakfast. Big breakfasts are my thing, whether we’re serving breakfast tostadas or a breakfast salad or a loaded smoothie bowl. No sweet pastry for me. Continue reading

Vidalia Onion Vinaigrette

may 30, 2018

vidalia onion vinaigrette

 

Sweet Vidalia onions are back in season and I’m putting them to good use. Know how they say you can eat them raw? Ever tried that? Me neither, but their mild flavor allows them to take up residence in salads, salsas and sandwiches without imparting a strong oniony aftertaste. You have nothing to fear from this seasonal salad dressing in the way of offending others!

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Strawberry Banana Walnut Ice Cream

may 9, 2018

strawberry walnut ice cream

 

 

An early summer memory of growing up in the South involved banana ice cream. My mom and I would sit under a fragrant magnolia tree on the side porch, watching heat lightning, in floral cotton nightgowns, enjoying what we deemed homemade banana ice cream. In actuality, we simply smashed a ripe banana and mixed it with soft vanilla ice cream so the term “homemade” is relative. Continue reading

Blood Orange Black Pepper Cocktail

february 28, 2018

blood orange black pepper cocktail

Blood orange season is mercifully brief. Don’t assume I dislike this deep red tart fruit, but its short run at the markets assures that I indulge while available and pine for its presence once it disappears from the market shelves. I like seasonality and I like to miss things and not take them for granted. Moro oranges are like that for me. I suppose I could purchase the juice in a jar, but then I would miss the opportunity to slice into ruby flesh and fill my kitchen with the unmistakeable aroma of winy blood orange. Continue reading

Winter Fruit Salad

february 2, 2018

winter fruit salad

It’s so easy to toss together fruit salad in warmer months. Rinse some berries, cut up some melon and throw in something else for color, perhaps a few green grapes. During the chillier months, you have citrus at peak season but if you’re like me you don’t always think of those fruits as part of a salad. There’s peeling involved. Work to be done. But the payoff! A brilliantly hued platter of abundance and the opportunity to play with your food and make it pretty.

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Grilled Chicken and Nectarine Salad

august 18, 2017

grilled chicken and nectarine salad

 

My favorite event in culinary training was market basket day, when we were asked to craft a multi-course meal from items in the basket. A similar concept shows up on cooking competition shows these days, only the time crunch is more exaggerated. We had most of a morning to come up with creative turns on, for example, red peppers/whole chicken/shallots/apples.I was always astounded at the level of creativity of my classmates and the dozens of different ways simple items could be transformed into dishes with complex flavors and showstopping presentation. When I make a new monthly menu for The Good Eats Company clients, I may look around and see what surplus items might be made into savory and sweet entries on the menu. Lots of walnuts? Time for walnut chocolate caramel tart, and perhaps a walnut crusted roasted fish.  Continue reading

Tomato Eggplant Stacks

august 4, 2017

tomato eggplant stacks

 

Remember the vertical food craze — towering foods precariously perched on plates and daring you to topple them with puny knives and forks? Pretty to behold, but not always practical to eat without messing up tablecloths and clothing. Intimidating and not always user friendly. These stacks are not like that. 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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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

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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