Radishes are sautéed with fresh fava beans and finished with chopped parsley and chives.
Isn’t it peculiar how there are some vegetables we never think to eat raw and others we never think to eat cooked?
Asparagus and eggplant, for example, I always think to cook while lettuce and radishes I generally serve up raw. But it doesn’t have to be so; these vegetables have more to offer. Following on the heels of last week’s raw asparagus salad, I decided I should cook my radishes.
Over forty years ago the first food processor was invented and it was made by Robot-Coupe; today Robot-Coupe by Magimix is still the finest food processor on the market.
Made in Burgundy, France, the Robot-Coupe by Magimix is renowned worldwide for its ultra-quiet and super powerful motor as well its versatility in the kitchen. They have their roots in producing professional products for commercial use so the products are built solid and can handle the most demanding of tasks.
I still remember my grandmother’s Magimix; it was a workhorse in her kitchen and it is today in mine as well.
Delicate fresh asparagus and finely shaved mushrooms are tossed with miso dressing and topped with lightly toasted walnuts.
They’re the talk of the town; slim, green and delicate, and come springtime everyone’s talking about them – asparagus.
Nothing screams springtime like asparagus (well perhaps artichokes do), the first appearance of those tender stalks at the market is a long anticipated event after the long produce-starved winter months. And as soon as I spot them you can be sure I’ll have a bunch on hand throughout the season, because asparagus this fresh and tender won’t last for long.
Is there any better way to spend a beautiful spring day than to set out a blanket, open up a basket-full of food, and pour a crisp glass of lemonade while soaking in the sun?
These days we rarely make the time to sit on a blanket in the grass, to talk and laugh with friends and enjoy the beauty that surrounds us.
I have to confess, these past few days I’ve felt pretty uninspired with cooking. You would think that’d be impossible considering how much of my time is spent thinking about and even dreaming about food, but it happens.
Oh, there are artichokes and asparagus and all manner of tempting produce in season at the moment, but sometimes the truth of the matter is there are many days when the last thing I want to do is cook. click to continue reading
Have you seen them yet? Plump and silvery green with prickly scales and furry centers; they’re in season right now. Big, beautiful springtime artichokes are here.
I’ve certainly eaten my fair share of artichokes over the years and I savor every delicious moment they are in season during the spring months and again for a shorter time in the fall.
While the photo world is filled with incredibly functional accessories and cutting edge technology, it often falls flat when it comes to aesthetics, and that’s especially true for camera bags. When it comes to carrying your camera gear around, traditional choices have been pretty slim in the looks department. Carrying around a big, bulky bag that screams “hey, I’ve got thousands of dollars worth of equipment in here” seemed like the only choice.
Luckily photographer Kelly Moore saw a need and created her line of stylish camera bags that double as purses. Every bag in her line offers both style and function.