Last night’s dinner was made not so much by following a recipe (which I rarely do), but by grabbing ingredients from the fridge or pantry and whipping something up on the fly (which I almost always do).
Sometimes all that is needed to complete a perfectly good day are a few good friends and a hearty snack.
Springtime in my garden means arugula, rhubarb and lots of radishes. Aside from slicing them onto everything: salads, sandwiches, soup, chili and so on, the best possible use for a radish is as a dipper.
Stalking spring with Asparagus and Leek Vichyssoise. Technically, the first day of spring was a few weeks ago and I’ve been receiving farmer’s market treats (early spinach and kale, delicate greens, and just recently, the first asparagus of the year) from our local vendors at the Cherry Street Farmers’ Market ever since. Oklahoma’s spring produce season…
I know it’s cliched to say “put an egg on it”, but good grief, it sure does make things taste better! This dish of sautéed mushrooms, kale and farro with sourdough is great on it’s own, but bake an egg in the center and you’ve got yourself a meal – breakfast, lunch or dinner.
Southern natives have been fans of hummingbird cake for decades. The sweet cake, studded with banana, pineapple, pecans and cinnamon and swirled with cream cheese frosting, has been rumored to have gotten its name due to the fact that eating a slice makes you hum like the fast-moving bird.