Mushroom Scramble

For this spur-of-the-moment, dark-hued scramble, thinly slice or dice one shallot and add this to a pat of butter melting in a skillet over medium-low heat. Let the shallot soften for about 3-5 minutes, stirring occasionally, then add anywhere from three to five smallish crimini mushrooms, roughly diced. If the pan is dry, add a [...]

Cool Rice Salad for Hot Days

For days when it’s just too hot to contemplate cooking, it’s good to have some meals on hand that are filling but don’t require actual cooking. The trick with this one is that you have to plan ahead a bit because the two main components do require the hot stove as well as time – [...]

Fun Things to Do With Pita

Here are some things you can do when you have a stack of pita (rounds): Spinach enchilada (variation): grated Colby Jack cheese, mixed with chopped fresh spinach, between pita halves; proceed as with a classic grilled cheese sandwich: start with one pita half in a hot, oiled cast iron pan, layer on the spinach and [...]

Spring Salad

Once again, I’m spurred to action of the cooking sort by rapidly aging produce. This time, it’s peas. Spring means fresh peas, and in a burst of enthusiasm I got shell peas from my CSA. And then promptly let them sit in the fridge for a week. Luckily, the awesome Orangette‘s podcast Spilled Milk just [...]