My love affair with radishes began when I was six years old and pulled my first baby radish from our city prairie garden. The green leaves popped early, their tiny tips of red tinge bursting warm though the hard dirt. I tugged at the leafy stem. Once out, it looked like a tiny red carrot. … Continue reading
In ancient China oyster mushrooms were sent as a gift to friends and family. The jewelry maker in me couldn’t resist adding the pearls… The graceful appearance of the bloom of the oyster mushroom hooked me at the Green City Farmer’s Market. I wondered if I could roast them to keep the whole mushroom together? … Continue reading
Evocative. Stacked. Still on the stalk. Roast Brussel Sprouts on the stalk? And after they’re roasted? A fantasy base for an appetizer tree. But…the Reality Tree!!! Easy to topple and your guests could cut themselves removing the sprouts. But if perseverance prevails… Roasted Brussel Sprout Log With Maple-Lime Glaze 1 Brussel Sprout Log, cut off … Continue reading
— but the real disguise is inside. Camouflaged in the bright yellow shell is a squash that shreds like strands of spaghetti. That’s where the resemblance ends! The first time I had spaghetti squash it had an Italian pasta sauce on it! Disaster. My mind couldn’t get over the visual— and it tasted like sweet … Continue reading
Broccoli is a super food, packed with nutrition and very few calories. Cauliflower it’s country cousin seems to “pale” by comparison. More subtle in flavor— but full of it’s own virtues. Healthy? Add a garlic mist to the cousins kiss and I’m talking Super foods. With or without cranberries this Wreath of Health is easy … Continue reading
Ryan and his friends, Jeff and Nick, visited last week over Spring break and Jeff wanted something stuffed for lunch—the way Chicago is known for overstuffing…pizza, hot dogs, Italian beef, corned beef. After the River Architectural Tour we headed for Gino’s East Home of the Stuffed Pizza and they were overstuffed! Stuffed was still on … Continue reading
Italian Handful 