Greens
The Mystery Vegetable
Just when I was starting to get discouraged with the (lack of a) sustainable-nourishing-healthful-affordable-environmentally-friendly food scene around here, I found myself on an errand for a school assignment at the Crescent City Farmer’s Market.
My schedule hadn’t allowed me to visit this one before- it runs from 9 to 1 on Tuesdays in an uptown parking [...]
Guest Post!: Brussels Sprouts with Pignoli Nuts and Olive Oil
Growing up I was one of those kids who would eat anything - except brussels sprouts and okra- but my tastes have matured (I still avoid okra) and it is funny that my first submission to The Fresh Dish is a brussels sprouts recipe! I looked them up to get some information on this vegetable, [...]
A Risotto Primer; and, Autumn Risotto with Kale and Delicata Squash
I’ve often heard Risotto described as a tricky, fussy, or otherwise advanced dish. Don’t be fooled! To me, Risotto is the quintessential “feel it out” dish for the beginner. It does take some attention, but the cooking method presented here (which is by far the most common) is quite forgiving.
Plus, Risotto is an excellent base [...]
French Ragout the Mushroom and Swiss Chard Way
Ragu or Ragout has long standing tradition in both Italian and French cuisine - though the term actually means different things in each culture. Italians have their regional Ragus; which for the most part imply a sauce including meats. Different yet similar varieties hail from the north and Bologna (Ragu Bolognese) and from the south [...]
