Entrees

Yesterday I showed you picture of the chives flowering. As I don’t want them to go to seed, I cut them down tonight.

Chive flowers may be used in salads, …
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I love lamb, in roasts, as chops, Kofte, and last year I made an especially delicious Merguez.  My absolute favorite way to season it is the way I did those …
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The crocuses have poked up but are not yet blooming, and the daffodils and tulips are start to thrust skyward.  I’m  chomping at the bit  to get out in the …
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I still have a few butternut squash from last year’s harvest. I love this vegetable, but am coming to my wits end as to how to prepare it! I have …
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Based on a description of a dish I read, I tried to approximate this elegant vegetarian entrée.  With complex flavors, this is very definitely not bland vegetarian fare. The chipotle peppers …
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I’m loving the pseudo-cereals of late, and while I’ve done Quinoa before, this is a little different take. Perhaps this is a bit of a fussy presentation but after the …
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What makes it a Texas BBQ? While other parts of the country think of pork shoulder or ribs as BBQ, in Texas it means beef brisket and sausages. Smoked over mesquite, this is as authentic as I can get here in the suburbs of Chicago.

Buckwheat, despite the name, is not related to wheat or cereal at all but rather is in the same family as sorrel and rhubarb. This grain is no longer a commercially …
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Most people I know don’t use the greens from some of the common root vegetables, radishes, carrots, beets, turnips. They throw them away or compost them. But the greens are …
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