August 19, 2016 |
Summer's bounty of perfect fruits and vegetables arrives - at bargain prices - just at the moment when you would rather be at the beach than behind the stove. The desire to fire up the grill is greatly reduced with each 90-plus-degree day. This is the moment to exact maximum flavor from ripe, locally grown produce with minimal time in the kitchen. This is the time when a little bit of salt, olive oil, and herbs can transform a basket of fresh-picked beauties into a scrumptious meal in minutes.
August 7, 2015 |
Salad season is here. Every color and texture of vegetable is on farm stands, store shelves, or out back in the garden, so you can be shredding, chopping, and arranging magnificent summer feasts with minimum cooking and maximum flavor. And this summer, all we are really craving are salads for dinner, the kind of meal that doesn't leave us feeling weighed down in the heat. Yet, a main-course salad should be substantial and satisfying - with a balance of crisp and soft, crunchy and smooth, tart and sweet.
October 25, 2013 |
The five young chefs were ready with their cookbooks and cutting boards when I arrived for our second class at Bayard Taylor Elementary in North Philadelphia. "What's boo-ca . . . ti-ni?" said Bianca Perez, 11, sounding out the first word in the recipe for our second meal, bucatini with spicy summer squash and white beans. "It's a kind of pasta," I said, digging into the bag of groceries to show them. "It's a little thicker than spaghetti but hollow in the middle. " In addition to teaching these fifth graders healthy, inexpensive recipes for the next two months, I wanted to introduce them to different foods.
October 4, 2012 |
It may seem odd to turn on the oven when making soup, but roasting really is what makes this soup so spectacular. Roasting the vegetables caramelizes them and brings out nutty flavors that enhance all the other ingredients. Feel free to throw in just about any other vegetables you have lurking in your crisper drawer. Roasted Vegetable Soup Makes 6 servings 2 large yellow onions, cut into wedges 2 medium zucchini, diced 2 medium summer squash, diced 4 large carrots, peeled and diced 2 medium potatoes, peeled and diced 2 tablespoons vegeta- ble or canola oil Salt and ground black pepper 1/2 teaspoon ground cumin 1 quart low-sodium chicken or vegeta- ble broth Sour cream or yogurt, to serve Chopped fresh cilant- ro or parsley, to serve 1. Heat the oven to 400 F. 2. In a large bowl, combine the onions, zucchini, summer squash, carrots, and potatoes.
August 23, 2012 |
For months I've waited for my favorite seasonal crops to arrive. But now, instead of two dozen tomatoes and a few tender zucchini, suddenly my kitchen is laden with a bushel and a peck. This year, determined to stay ahead, I planted only three varieties of summer squash, one plant each, and I promised myself to pick them young. Despite the desire to stay ahead, I have had 35 squash to cook and eat (or give away), and two plants are still going strong. And then there is the basil.
May 14, 1997 |
Louisa Hall plans to do some heavy traveling this summer, with stops in Newport, R.I., the Netherlands, England and Spain. But the 14-year-old Episcopal Academy freshman won't just be a sightseer. Her journey will be a chance to improve her field hockey and squash skills - particularly those in the latter sport, since she will be facing some of the top European players. Despite petite stature - she's only 5-foot-4 1/2 and 100 pounds - Hall is a national champion in squash, a sport that combines elements of handball and tennis.
June 29, 1994 |
Recent medical studies indicate that Americans don't get enough calcium in their diet. Well, we know that milk, cheese and yogurt will give us calcium, but did you know that some fruits and vegetables will give you calcium, too? It's true. A standard half-cup serving of many of your favorites will provide you with 2 percent to 6 percent of your daily requirement of calcium. That may not sound like a lot, but have some orange juice or fruit for breakfast, a little salad at lunch, some veggies for dinner, and pretty soon it all adds up. In the vegetable department, look for broccoli, green beans, cabbage, carrots, cauliflower, celery, cucumbers, red and green leaf lettuce, onions, summer squash and sweet potatoes.
June 30, 1993 |
For a saucy topping for pasta, consider squash. While zucchini and summer squash are traditionally favored as side dishes for pasta, they're even more versatile as an ingredient in the sauce. Instead of slicing and steaming squash as a side dish, shred it into spaghetti-size strands and toss it with linguini, tagliatelli or noodles. Or mix green and yellow squash shredded into skinny strands with the thin spaghetti, known as "vermicelli" for its worm- size diameter. Or try mixing yellow squash strands with green spinach pasta.
June 23, 1993 |
Summer squash is among the better vegetable buys here this week. At 69 cents to 99 cents a pound, prices for both green (zucchini) and yellow squash already are low to moderate and can only get better as those prolific plants blossom closer to home. At this time last year, the best price we found was 79 cents a pound. And there have been times in recent months when this usually ubiquitous vegetable wasn't even available at some markets. Among local crops, bunched radishes, green cabbage and New Jersey greens - lettuce and romaine, arugula, endive, escarole and spinach - are in good supply and well-priced.
September 20, 1992 |
It may not be a "full service" restaurant, but the cuisine at the new Mirna's Cafe is so delightful, you may not care. I sure don't. The small, noisy place in the center of Jenkintown opened three months ago. Although it has no liquor license, no parking, accepts no credit cards and has no place for nonsmokers to hide from those poisoning the air, Mirna's inherent charm and good food more than compensate. The eclectic, relatively limited menu leans heavily on seafood and pasta dishes prepared in French, Italian and Middle Eastern styles.