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Here’s a dish that’s dressed to impress. Hey there, beets – lookin’ pretty dapper.
The Goods:
Beets
Fresh thyme and parsley
Goat cheese
Roasted salted pistachios
Olive oil
Champagne vinegar
The Execution:
Oven to 425°. Wash beets, cut off tops and tails. Drizzle beets with olive oil, wrap individually in foil with sprigs of fresh thyme. Roast 1…
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That got your attention, didn’t it. Usually don’t hear “sexy” in the same sentence as “coleslaw”, do ya. What makes this slaw different (if not actually full-on sexy) is the unexpected anise zip from the fennel, and the hot smokey note from the chipotle sauce.
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The Goods:
Green cabbage, red radicchio,…
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Yes they are. Meets you halfway between baked potato and potato chip. And that’s one fine lookin’ potato. Let’s make it happen.
The Prep:
Oven on 425°, wash and dry russet potatoes
With a sharp thin knife, slice potato — but not all the way through
Drizzle with olive oil, sprinkle with garlic…
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What an unfair rap these get. Most experiences with Brussels sprouts involve a long old-school boil, ensuring a gross mushy texture and pungent sulphur taste. So I get the apprehension. But there’s another way, people – fast roasting. And that makes all the diff. Nutty, crispy, umami. It’s a…
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I love you. Mid year bonus. You look great. On the house. Let’s add another three-word combo that brings a smile: Duck fat potatoes. Or rather “Pommes de Terre Sarladaise”, if you must get all French on us. Crispy, salty potato. Only crave-tastically better. Let’s get in there:
The Prep:
Par…
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Fresh summer corn, grilled. Cilantro, salty cheese crumbles, red onion, hot chili powder. Juicy lime slice. Get it? A fun funky dish, tastes like a Sublime or Mighty Mighty Bosstones song. So pop in some Ska and let’s get it on.
The Prep:
Blanch (boil very briefly) fresh shucked summer corn….
