There are no new recipes under the sun, or something like that. I love the flavor combination featured in this salad enough that I’ve featured a similar recipe before. But this variation is even simpler because instead of making that creamy oil-free dressing (which is, by the way, well worth making), you just squeeze a lime into the salad with a pinch of salt for clean, bright, summertime flavor.This recipe is also worth revisiting at this time of year because it’s a great way to use up any odds and ends from your CSA or exuberant vegetable shopping. Do you have a clean-out-the-fridge day of the week? It’s Saturday around here, both because there’s time to cook and because I need to make room for the next CSA box in the fridge. Continue reading
What does the inside of your fridge look like? If I could peek inside, what would it tell me about you?
My fridge is always packed to the gills. Grains, flours, beer at the back. Root vegetables, sometimes of indeterminate age, in the bottom. Cheeses in a drawer. Condiments piled (piled, I say!) into the top shelf and door. Milk and yogurt up front. And everywhere else: more vegetables, so many vegetables, and leftovers.
It’s a reflection of who I am in many ways: it says that I like food. That I’m a packrat, maybe, but also an optimist, thinking I’ll cook dinner six nights a week and always snack on vegetable spears instead of the kids’ cheese and crackers. It is not the fridge of a meal-planner; instead, our meals are often dictated by what’s in the fridge rather than the other way around.
But this week, after coming home from a trip, there’s not much in the fridge. It’s rather refreshing. It’s so easy to see the back wall. But it won’t last, because both of our CSAs start this week. (Another personality/fridge correlation: the kind of person likely to sign up for two CSAs is the kind of person likely to have an overflowing fridge.)
In the meanwhile, it’s an opportunity to let a few great ingredients shine.
I usually scramble my eggs by letting the bottom layer set then rumpling it up along the bottom of the pan so the uncooked egg runs off and also sets, then I turn the eggs over briefly. How do you do yours? I never gave any thought to scrambling eggs until I tried this “poached scrambled eggs” method, and then I read Julia Child saying not to touch them for the first three minutes, and now I’m wondering what other techniques are out there that never would have occurred to me. This is an important question in my life because, as you know, I rely heavily on scrambled eggs. Continue reading Sweet Corn Scramble (click for recipe)