All posts filed under: preserved lemons

Dill pesto from A Raisin & A Porpoise

frond feelings

I don’t know what all of you have gotten done the last few weeks, but the dill’s sure been busy.  It has self-seeded in a good portion of my parents’ garden, and it’s about as high as an elephant’s eye, and I picked a whole big lot of it, knowing full well I had nothing to mince it up into (it’s mad tasty added in copious amounts to spinach, but I had no spinach). I just got kind of mesmerized by its abundance, and the waxy feel of the leaves and the bracing aroma as I picked.  Then all of a sudden I had a huge handful of dill, whose abundance I did not want to waste. Dill pesto!  There’s an idea.  Fearing it would be too aggressively dilly on its own, I threw some lettuce in to mellow things out. In a matter of moments, I had some glorious green goo. There are lots of things this would be good with, and for, and on. I imagined styling it up for you on a …

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Savory Granola from A Raisin & A Porpoise

grainless move

It is possible that cautious optimism that it will not always be winter is warranted. The daffodils are ready to commit.  The robins are back.  The pesky birds nesting in the eaves outside the window by my bed are hard at work at sunrise every morning, 7 days per friggin week. This is the time of year that I find I have grown entirely tired of eating, and cooking, and especially shopping for food.  Before spring begins in earnest, here in the north east we are down to the bottom of the barrel of foods that have overwintered, like apples and squash, and despite our global economy (surely it is not winter all over the world?) all the produce in the market looks like it was dragged here behind the truck instead of inside it.  Nothing imported looks good.  Nothing local is up.  We are sick of soup, and do not want to hear anyone talk about “seasonal eating” because this is the season when there isn’t much to eat. It’s a good moment to …

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chickpea salad with zatar

back in the salad again

I don’t have anything adorable to say about this salad, aside from the fact that (provided all ingredients are in the same building as you are) you can go from the 6pm announcement “Mama, I know I told you the potluck started at 6:30 but I just checked and she meant to say come around 4” to “Everybody in the car!” in about 15 minutes.  If you have only half the ingredients, provided they are the right half, you can cut your time down considerably and still have a tasty offering for the communal table, if not a good photograph of the salad itself.  It was actually quite a purty salad, though you would not necessarily know that from mug shot above. Continuing last week’s theme of why it is good to live near a Middle Eastern market, or to stock up in one when the chance presents itself, here is a little love poem for the spice mix known as zatar.  Also known as za’atar, zahtar, and zahatar.  To compound the confusion, however you …

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