Sunchokes are a great alternative to potatoes. You can even mix the two together in this mash. I’m using sunflower oil instead of butter for this recipe because sunflowers are in the same family as sunchokes.
I feel that I’ve left the green daikon out of the loop lately. I mostly use it in salads as a crunchy topping, but they have been so big lately…I can only eat so many salads! I’m still having a love affair with Keepwell’s soy sauce this week, so please enjoy these savory pancakes with or without a dipping sauce.
With the weather turning into grilling weather, I thought I’d try to grill some veggies. If you’re not yet in the outdoor grilling mood, you can always roast the radishes in the oven or in a cast iron skillet.
We have pizza night once a week, but it’s usually a Chef Diana zhuzd pizza…topped with mushrooms, greens, or anything laying around. You can use an already made cheese pizza or create a white pizza from the dough up.
This time of year we are blessed with so many different greens and leaves to create our salads! Mix together different colors, textures, and flavors to create a salad that changes every time. You can use any combination of greens that you want, this week I’m using young kale, spinach, and spicy lettuces.
I hope you have pickled some beets in the past few weeks! Here’s a recipe to use them. Don’t worry if you haven’t you can have all roasted beets for this recipe, too.
Cutting lettuce heads into wedges is great for cleaning & storing, but also can add some variety into your salad routine.
If you don’t want to go through the hassle of making deviled eggs, then this is a perfect solution. Jammy Eggs are so luscious and make a great addition to a brunch spread.
This recipe is more of a road map. Use whatever you have available and it will be tasty! This is a great, fresh accompaniment to any dish.
This savory mushroom tart is an ode to my father and his canned mushrooms. As a child I hated mushrooms because he always had a can of them and put them on everything! It wasn’t until I was an adult and had mushrooms sauteed in butter and herbs that my mind was blown. This is super easy to make, and great for a crowd.