Oh, to finally cook again. To finally center myself in the kitchen after a happy, busy week preparing for my new chapter. Blanched fiddleheads and peas, cooked in boiling water for just a minute or two, with thinly sliced radishes. Salsa verde — tangy sauce of parsley, basil, mint, capers,
I saw this idea a while back on Pinterest, and it looked so fun! I impatiently waited until finally, fresh peppers were available from my CSA share this week! It was time to act. This is a really fun take on the egg-in-hole toast, but will veggies instead of bread.
I’ve always loved mushrooms, ever since I was little. My dad used to make big dishes of scrambled eggs on Sunday mornings, and my favorite part was the sautéed mushrooms. They’re just so meaty and flavorful, and they really enhance any dish they’re in. This week at the Newburyport Farmer’s
I could take on the day after this…or fall back into a glorious sleep for a few hours. I first heard of the idea for egg-in-hole grilled cheese on the all-consuming Pinterest. Egg-in-hole?? I’m in. Grilled cheese? Ya mon. So naturally I had to try this and make it my
All things considered yummy 