Puy Lentils with Root Vegetables and Poached Eggs
This is great hearty lunch or dinner. I first made this when I had leftover lentils with root vegetables. We were looking for a quick lunch. I reheated the lentils in a 10″ saute pan and poached the eggs on top – like a traditional hash. Since then, this recipe has become a staple. The … Continue reading
Three green bean recipes
The beans are on in the market and in friends gardens. They come on thick and hard so here are three different recipes we like that use green beans. You can make each dish with different types of green beans but the stewed green beans are best with italian (flat) green beans. The salad … Continue reading
Brown Beef Stock
A basic rich beef stock is a great thing to have on hand. This stock recipe is wonderful hot with a little salt, sipped from a cup like tea. It is also the foundation of many recipes. There is a lot of time between start and finish though not a lot of effort and … Continue reading
Pizza Dough
This is my basic pizza dough recipe. I use this to make pizzas, calzones and as a bread shell for other baked dishes like my pie of mixed greens. It is quick and easy to put together first thing in the morning. Let it rise all day and you are ready to make pizza when … Continue reading
The 3-fold nature of “mise en place”
“Mise en place” is a cooking term that I learned in formal French cooking. To me, there are three reasons to follow those teachings. I have come to believe that there are also three meanings to “mise en place”.
Ice Bath and Cooking Ahead
The ice bath is a simple but versatile tool in the kitchen. If you haven’t discovered the ice bath, then let me introduce you to two reasons why it is great to have a sink full of ice water during the peak of the market.
My Market Year(s) 
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