I always find a brightly-colored salad to be uplifting in wintertime. Lettuce may not be not a winter crop, but I like to overlook that fact and focus instead on salad as an opportunity to let winter citrus shine. And at this time of year fresh herbs are starting to peek up in the garden, which is a perfect excuse to supplement your salad greens with generous handfuls of parsley. The play of flavors and textures here—sweet, salty, bitter, crisp—will brighten any winter day. Continue reading
Welcome to Emmy Cooks! You can see more of my favorite recent recipes by clicking the “My Favorite Recipes” category on the sidebar (here are July, August, and September). If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your blog reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.
Here’s a funny little thing, while we’re eating bits and bobs this week. Not quite a salad, not quite a relish, full of flavor and crunch and brine and pop.
I found it via Lottie + Doof, where Tim says he found it in a Sicilian cookbook. It’s kind of weird. Whatever. It’s great.We scooped spoonfuls onto the baguette rounds we ate alongside our shakshuka the other day. I had a little pile of it beside my sandwich. I daresay it could go right into a sandwich of the right sort quite happily. Or serve it as part of an antipasto spread, of course. Or just with a fork. Continue reading