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[1] (photo courtesy Keys To The Cucina). [2] Green beans with petite potatoes and basil (photo courtesy Kqed.org). [3] Petite potatoes, grown in Idaho, are the size of a cherry tomato (photo courtesy Potato Goodness).[4] Check farmers markets for specialty green beans, and pull together a rainbow of colors (photo courtesy The Pines | Brooklyn).…
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Niçoise (nee-SWAHZ) refers to something from the city of Nice, on the French Riviera in the region of Provence. You can find the following popular Niçoise dishes in restaurants around the U.S., and they’re easy to make at home (except for the truffle omelet, which is easy to make if you can afford the truffles):…
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Ratatouille (rah-tah-TWEE) is a vegetable side dish that originated in the Provence region of France. The classic recipe consists of sautéed eggplant, onions, tomatoes, yellow squash, zucchini plus garlic and herbs. It is traditionally summer dish, when tomatoes, zucchini and yellow squash are plentiful and at peak. Ratatouille is delightfully colorful when you use red,…
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[1] Spinach with kiwi, grapes, strawberries and pecans (photo courtesy Pampered Chef). [2] SunGold kiwis from Zespri are sweeter and juicier than green kiwis—and other yellow kiwis, too (photo courtesy Zespri). We eat green salads, we eat fruit salads. But why don’t we mix them together more often? We were inspired by this easy…
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When you encounter a bumper crop of tomatoes or see a great sale on tomatoes past their peak: roast them! You can use any fresh tomato: beefsteak, cherry, grape, plum, roma; conventional or heirloom. Healthful and delicious, you can serve them as a side with anything, add them to salads and pasta, serve them with…
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