Capellini with scallops and arugula

photo 4

Look at that little guy.  Isn’t he handsome?


And colorful?  Pass the pasta, y’all.


This was the main course of a July menu for Caroline’s birthday:

 ♫ Suggested listening – something from the sea ♫

… and cake, because this is a birthday after all.

Click to listen: The Sea and Cake – “Afternoon Speaker”

Continue reading

Zucchini goat cheese rolls with harissa and mint


Zucchini season continues.  And who doesn’t love goat cheese?

Tiny food is fun.  This is part of the birthday dinner I made for a superbad friend of mine.  The menu was:

As usual, the suggested listening is the first thing that sprang to mind.  And for that, I apologize…

♫ Suggested listening: Rollout ♫

Click to listen: Ludacris – “Rollout”  

What? I can’t be highbrow and tasteful ALL the time.

Continue reading

Grilled zucchini ribbons with prosciutto and mint


It’s zucchini season, y’all.   I’ve made this a few times and I must say I heartily recommend that you try it.

It is rather labor-intensive, threading those zucchini ribbons and prosciutto slices onto a skewer…


… but it’s definitely worth it.

♫ Suggested listening: something with ribbons. ♫

Click to listen: Rodrigo Amarante – “The Ribbon”

Continue reading

Blackberry, pecan and brie flatbread

Blackberry brie 1

It’s blackberry season.


I recently had a dinner party with something of a blackberry theme running through it (goat cheese was also recurring, as was arugula… OK there was more than one common thread).

On the menu that night:

  • Blackberry wild rice salad
  • Zucchini and spicy goat cheese rolls with lemon and mint
  • Angel hair pasta with scallops and arugula
  • Blackberry, pecan and brie flatbread to top it off.


Let’s get cooking.

♫ Suggested listening: something with honey. ♫

Click to listen: Mariah Carey – “Honey”  (Yes, I’m a 90’s kid!)

Continue reading

Mushroom and fontina tart

photoThis mushroom fontina tart came to be because I when I bought puff pastry to make the spring pea and goat cheese tart, there were two puff pastry squares in the box.

This was part of my Mother’s Day brunch menu, along with:


It was a gooood afternoon.

This tart is deceptively easy to make.  Read on for details.

♫ Suggested listening: something easy. ♫

Click to listen: Con Funk Shun – “So Easy”

Continue reading

Watermelon cucumber agua fresca


Dudes, it is HOT in the district.  Hottest place in the country this past week, apparently.

Time to cool out, for real.  In your heat-induced languor, this is still easy to put together.  Your taste buds will thank you.


♫ Suggested listening: algo que sabe a fruta fresca. ♫

Click to listen: Carlos Vives – “Fruta Fresca”

Continue reading

Pasta with asparagus, walnuts and lemon

Asparagus and walnut1

I made this spring pasta for a friend’s BBQ this weekend.  It’s springy, vegan, and tastes great at room temperature.

It’s creamy, crunchy, and rounded out by the lemon.  Mmm.

Asparagus and walnut 2

♫ Suggested listening: something from TC’s Funky Nuts. ♫

Click to listen: TC’s Funky Nuts – “Ain’t it Funky”

Continue reading

Spring pea and goat cheese tart

Pea tart 1

This tart is the embodiment of spring.

It’s puff pastry covered with pureed spring sprinkled with additional spring paraphernalia.

Peas. Pea shoots. Parsley.  Mint.

Ingredients 2

It’s a spring essplosion.

Pea tart carnage

Suggested listening: pass the peas! ♫

Click to listen: The J.B.’s – “Pass the Peas”

Continue reading

Almond torte with edible flowers

It’s Mommy’s Day!


My mom is in town for Mother’s Day!  That means… make a big ole brunch and invite ALL the friends!

Enough text.  Here’s more cake.


As you may know, I am not a confident baker.  However, when I saw this recipe from Chez Panisse, I knew I had to make it.  And I put some edible flowers up top (I did not raid the landscaping from the neighboring buildings… I got them at Whole Foods) to make it extra spring-y and mom-tacular.

The whole spread

♫ Suggested listening: something with flowers. ♫

Click to listen: Talking Heads – “(Nothing But) Flowers”

Continue reading

Paleo chewy gingerbread cookies


These cookies taste like for-real-bona-fied gingerbread.  And they’re paleo-compatible(ish; coconut sugar is a grey area).  I’ve also made them with stevia instead of coconut sugar.  They just don’t taste as great.  That, and they stay fluffy, not chewy.

If eating better is one of your New Year’s resolutions, these cookies are a treat that you won’t feel too guilty about.  If you’ve gone paleo or just have a bunch of food allergies, give these a try.

♫ Suggested listening: “Let’s Start” that New Year’s resolution.  With some ginger. ♫

Click to listen: Fela Kuti and the Africa ’70 with Ginger Baker – “Let’s Start”

Continue reading