Recipes

‘Creamy’ vegan pesto with edamame & roasted zucchini

This recipe is inspired by one of my favorite vegan chefs, Chloe Coscarelli of Cupcake Wars fame. I made it my own by adding sauteed soybeans and mini zucchini, and by using lime juice in the pesto. Yum! Ingredients 1 lb. pasta (I love Trader Joe’s garlic-basil linguine, but I’ve also made this with egg… Continue reading ‘Creamy’ vegan pesto with edamame & roasted zucchini

Recipes

Lingonberry-Goat Cheese Dip

This spread couldn’t be simpler. Just combine lingonberry preserves with goat cheese (ideally, Chevre with honey, which you can find at Trader Joe’s), stir until chunky and blended, and serve with whole wheat crackers. It’s a combination you might not think to create, but it makes the perfect complement to a plate of savory crackers… Continue reading Lingonberry-Goat Cheese Dip

Booze & Beverages

Spiked cinnamon-apple cider

Every new home deserves a housewarming celebration, and what open house party would be complete without a signature cocktail? For us, that meant serving 50+ people a hot apple cider infused with oranges, cloves, cinnamon sticks & ginger, and spiked with dark rum and cinnamon schnapps. Ingredients 1 gallon apple cider 1 bottle (750 ml) dark rum 1… Continue reading Spiked cinnamon-apple cider

CSA 2011 · Recipes

‘Ribollita al Pomodoro’ soup

Looking for a way to use up leftover crusty bread? Throw it in this hearty soup with vegetables, beans and seasonings, and you’ve got major comfort food. My main reason for making this: to use up the remainder of a good-quality French loaf I’d bought to serve alongside my slow cooker beef stew. Also, I had… Continue reading ‘Ribollita al Pomodoro’ soup

CSA 2011 · Recipes · Tips and Tricks

HOW-TO: Roast pumpkin & make pumpkin bread from scratch

Maybe, like me, you still have a few pumpkins left from a CSA that ended at Thanksgiving. Intimidated by cooking them? Don’t be. I’ll show you step-by-step how to cut and cook pumpkins, preserve the puree, toast the seeds, and make fresh pumpkin bread that blows away anything you’ve made using canned pumpkin pie filling.… Continue reading HOW-TO: Roast pumpkin & make pumpkin bread from scratch

Restaurant Reviews

Restaurant Review: Muqueca in Cambridge

Oi! As some of you who are friends with me on Facebook know, I recently took a Portuguese Class at the Boston Center for Adult Education with a group of co-workers. We were interested in learning how to speak this language that’s becoming so prevalent in our region, both to make us better at our… Continue reading Restaurant Review: Muqueca in Cambridge

Recipes

Sweet Potato Gnocchi with Cinnamon-Sage Brown Butter

My mom and I made this recipe to celebrate Little Christmas last weekend. As I mentioned a couple weeks ago, our family celebrates Little Christmas, or Ephiphany — commemorating the arrival of the Magi in Bethlehem — with small gifts every January 6. It’s a nice way to end the holiday season each year and we… Continue reading Sweet Potato Gnocchi with Cinnamon-Sage Brown Butter