The first time I experienced Vietnamese Summer Rolls was out on a date with Amy. She took me to a Thai restaurant in Wilmington, that neither of us can remember the name of now. According to Amy, they served the best Pad Thai around and also served fresh summer rolls as an appetizer, which she…
Month: May 2016
Spicy Grilled Corn and Barley Chowder
It’s finally looking like summer outside and that means grilling! I always grill more corn on the cob than I need because the leftovers are delicious and corn is an amazingly versatile ingredient. Last week I managed to grill outdoors twice before the rain and cool weather hit us again and is why this spicy…
BBQ Chickpea Salad
Looking for a taste of summer without all the guilt? BBQ Chickpeas will satisfy the most die hard vegan as well as the most devout carnivores. Special thanks to Fair Weather Farm for producing the gorgeous spring salad mix! Seasonal ingredients are a great and healthy way to inspire any cook in the kitchen. So…
White Beans with Kielbasa & Kale
I’m a huge legume lover. Pinto, Kidney, Lima, Lentils, Pigeon peas I love them all and cook with them often. Growing up we ate beans and rice on a regular basis. Legumes are very budget friendly, versatile, freeze well, and leftovers all ways taste better the next day. They are also high in fiber, protein,…
Paneer in Curried Tomato Gravy
Back in 2007 I sat down in an Indian restaurant for the first time, ordered the chicken Vindaloo, and fell head over heels in love with the warm, spicy seasonings and gravies of Indian cuisine. Chutney, Naan, Basmati rice and curry became my new obsession. Growing up the most exposed I’d ever been to ethnic…
Roast Red Bells and Tomato Mac N Cheese
Amy came home from Nashville, TN and raved about this amazing mac and cheese she’d had while there and so I offered to recreate it for her. The dish contained roasted red bell peppers, mushrooms and spinach. The restaurant used Campanelle which is a really pretty flower shaped pasta. I couldn’t find that near me…
Roast Chicken & Potatoes, Country Gravy
The year and a half it took us to sell our house I didn’t do a whole lot of cooking. The most difficult issue I deal with when relocating is not having my own space to cook in. Cooking is extremely personal and an intimate experience for me and so to be without my island,…
Spring Salad with Crisp Buffalo Tofu
I’ve recently started volunteering at a local organic farm near me, Fair Weather Farm and love being so directly involved in aiding the local food movement. It’s amazing to be out on the farm breaking up the ground, pulling weeds, and planting a variety of vegetables, fruits, and herbs. So far I’ve helped plant potatoes…
Smoke & Charm Farm 