Category Archives: summer

Rhubarb Black Pepper Ice Cream

june 19, 2019

 

Despite my aversion to most things pink, I managed to pull together a pretty pink Strawberry Vinaigrette a few weeks ago, but I was determined that this rhubarb ice cream would not be uniformly pink—there would be bits of fruit, and hefty bits of black pepper. Mostly creamy white, with bits of pinky red tart rhubarb. Success!

Continue reading

Strawberry Vinaigrette with spring greens.

Strawberry Vinaigrette

may 22, 2019

Strawberry Vinaigrette with spring greens.

Homemade vinaigrette in your fridge will inspire you to eat more salad. That’s a fact and I am witness to this truth. There is a very good reason to save jars and that is to fill them with dressings and vinaigrettes you have made in your very own kitchen, with love and care and seasonal ingredients. Local spring carrots would make a fine carrot honey vinaigrette. Last spring it was Vidalia Onion Vinaigrette and today the focus is on local berries.

Continue reading

asparagus salsa verde

Asparagus Salsa Verde

may 9, 2019

asparagus salsa verde

The less done to fresh asparagus, the better. Brief blanching, quick roasting or a few hops in the saute pan will do. If you’re lucky enough to score some tender, first-of-the-season asparagus, no cooking at all is just fine. Shaved in a salad or finely diced, as in this Asparagus Salsa Verde, asparagus has a pleasantly grassy flavor and gentle crunch that is unlike any other vegetable. It needs a bright wake up from citrus or acid to come to life. This salsa combines fresh asparagus with lime juice and green as far as the eye can see—except for a few bits of red onion for flavor and contrast. Continue reading

garlic roasted peppers

Garlic Roasted Peppers

october 18, 2018

garlic roasted peppers

I’m finally getting around to reading Michael Pollan’s The Omnivore’s Dilemma, in which food choice and overabundance are believed to have engendered paralysis in today’s kitchens. With so many options in our crowded market aisles, we sputter at decision time. What to have for dinner? We have good intentions. Colorful vegetables are purchased at grocery stores with the operative plan being to cook them up on the weekend and enjoy them all week. Excitement turns to dismay when we see these same vegetables staring at us reproachfully from the way back of the shelf four days later, unchopped and uncooked. We are time-challenged and over scheduled. Continue reading

autumn fruit salad

Autumn Fruit Salad

september 20, 2018

autumn fruit salad

A visit to my local roadside stand tells me the seasons are beginning to change. Sure, there are still tomatoes and cucumbers and squash, but now we see the first autumn apples and crisp Asian pears. Soon there will be fragrant apple cider and pumpkins of every color and stripe. I love combining local produce to bridge the seasons, as with this spring’s Asparagus and Shiitake Stir Fry, marrying the tender spears of spring asparagus with the last of winter’s butternut squash.  Continue reading

Herbed Goat Cheese Stuffed Apricots

september 5, 2018

herbed goat cheese stuffed apricots

Knowing apricots were in season, and feeling certain I had seen them at markets, I began to dream of ways to serve them as a one-bite appetizer, preferably with a cheesy filling. But my local markets only carried red apricots, which resemble tiny plums and have the aroma and flesh of the standard golden apricot. And so, red apricots became my friend.

Continue reading

Eggplant Dip with Harissa Aioli

august 22, 2018

eggplant dip with harissa aioli

Eggplant has been looking and tasting good at the roadside stands this summer. Roasting brings out the slight sweetness of the vegetable and reduces the astringency of eggplant, which has the unfortunate honor of being in the top three of least liked veggies when I tally my client preferences. The others are brussels sprouts and lima beans, but I always figure that someday folks will have their epiphany and decide these are loved and enjoyed after all. One can always hope.

Continue reading

Blackberry Butter Pecan Ice Cream

august 10, 2018

blackberry butter pecan ice cream

 

Foraging is in my blood. Growing up, my mom and I would tromp through woods in search of sassafras roots to make homemade root beer. Ancient, gnarly pear and apple trees yielded enough fruit for pies and for sharing with the local orphanage. My mother knew how to pick poke salad greens and cook them in a pot, but my city sensibilities have all but removed that earthy knowledge and now I buy my greens from markets. I do know a thing or two about wild blackberries, however, and when spring erupted with dozens of wild blackberry brambles in my yard, I figured my youthful foraging would be put to good use. Visions of blackberry cobbler like Mom made, topped with homemade vanilla ice cream, clouded my good judgment. Half the plants grew fruitless and the other half produced stumpy little bitter bobs that resembled blackberries in color only. This yard experiment failed. The brambles multiplied like rabbits and bedeviled my poor arms as I fitfully yanked and pulled. Next spring my plan is to dig and pull early before they win.

Continue reading

Thai Melon and Radish Salad

july 18, 2018

thai melon and radish salad

When it gets so hot outdoors I wilt from the humidity, I turn to cool things. Not cool as in trendy, but delicious things to enjoy which don’t involve cooking. Some days the very thought of standing at a hot grill turns me to melting mush. It helps that I have a bounty of beautiful Thai basil growing in pots on the deck, and that the anise-like flavor is most appreciated when enjoyed in the uncooked state. And that watermelon radishes are always available in warm weather months! The baby melons adorning store shelves and roadside stands have been calling me to craft tart and sweet salads with thin slices of their summer goodness. Continue reading

Key Lime Berry Parfaits

june 27, 2018

key lime berry parfaits

Exciting news on the blog! The Good Eats Company blog posts will be showing up soon on Yummly, a colorful and tasty site showcasing ingredient-driven recipes with mouth-watering photos and easy to make food and beverages for those who love to cook. Get the inspiration you want and need with a simple click of the “yum” button!

Today’s recipe comes to you courtesy of my dentist. Yes, my dentist. Some years back he shared his foolproof recipe for key lime pie, free of eggs and with only three ingredients. After my initial skepticism I became a fan of his simple version because it is really foolproof and so tasty. Now my summer client menus offer up a  key lime tart with shortbread crust and several more ingredients than Dr. Joe uses but with this same simple formula that always, always pleases. Operative word here is simple.

Continue reading