Smoky Stir Fry

I made up this stir fry with leftover grilled vegetables from our last cookout. I’ve since recreated it by using the broiler and a stove top skillet. You can customize it with anything you have on hand; I threw in grilled zucchini and fresh corn when we had a bunch cropping up, and I even… Continue reading Smoky Stir Fry


Classic Pesto

Mmmm, Pesto…it’s so savory and versatile. With more basil than I can handle in my garden right now, how could I not make some pesto to put up this past weekend? I usually double this recipe and freeze it. I like to throw in parsley as well. It adds a bit of freshness and complexity to… Continue reading Classic Pesto


Strawberry Rhubarb Crumble

Rhubarb is suddenly abundantly in season, and it’s just begging to be put into a pie or a berry crumble. But why fuss with a pie when you can make something so much easier and, in my opinion, more delicious? Crumble is fast, easy and lets you use that other bountiful fruit: strawberries. I got… Continue reading Strawberry Rhubarb Crumble

Books · News

Cultivating Food Justice

Today I got to hear author Julian Agyeman present about his newest book, “Cultivating Food Justice: Race, Class and Sustainability” at my office in Downtown Boston. We hosted the event, attended by upwards of 80 people, and it proved to be a very thought-provoking lecture followed by dozens of great questions about local food production, equality in access… Continue reading Cultivating Food Justice


Mexican Baked Eggs with Homemade Tortilla Chips

Why do I love this? Because it’s healthy, hearty, fast, and you can almost certainly make it with things that you already have on hand. I made this on a Sunday night and my husband had — wait for it — thirds. He said, and I quote, “this doesn’t even taste like it’s vegetarian, it’s just delicious.”… Continue reading Mexican Baked Eggs with Homemade Tortilla Chips