I know that spring has arrived when the sorrel in my garden bursts forth with a profusion of lance-shaped green leaves. Sorrel is a perennial, and the leaves have an intense lemony tang. People use it raw in salads, but it also makes a fabulous quick classic sorrel sauce. While
You may already know that garlic scapes are the long stalks and flower bud of the hardneck garlic plant. These are removed in spring, which encourages the plant to make bigger and plumper garlic bulbs underground. I promised to make a post about using garlic scapes. To me, they’re one
Grandma’s cucumber & tomato salad is a good old stand-by for a reason: it’s a fantastic use for summer produce at its peak of flavor. Think about how people lived through hot summers before air conditioning was common! Cold suppers, cooling salads, and lots of lemonade and iced tea …
This white bean and garlic scape dip is a summer delight, combining a smooth texture with an irresistible garlic punch. It’s perfect with crispy vegetables, or as a dip with chips and pita bread. On hot summer evenings, I don’t feel much like cooking. Tonight I pulled out garlic scapes
When you have good ingredients, you can make good things. When you have great ingredients, you can produce great things. This creamy fresh asparagus soup is one of the best things that’s come from my kitchen in recent weeks. It’s been a long cool spring, and the asparagus crop here in SE
This quick arugula couscous salad is great on its own, and also provides a sort of blueprint for a summer of good eating. First, let me describe how I make this simple grains-and-greens salad, and then I’ll list some variations. start with the couscous In a small saucepan, bring salted water
Tomato gratin is an old-fashioned dish – why was this ever forgotten? It can make even supermarket tomatoes taste good, but when made with dead-ripe garden tomatoes, it’s sublime. Layers of garlicky toasted bread crumbs absorb juice and provide a nice crunch. This is an unapologetically summer dish, as it
Best-ever cheese muffins? Really? Yes, really. I don’t use the term “Best Ever” lightly. These are, truly, the best cheese muffins I’ve ever made. They’re quick, dependable, and gloriously cheesy. They go well with soups or stews, work as a standalone snack, or make an irresistible breakfast. I usually make these muffins with a bowl,
My fresh tomato tart is the result of an improvisation, and I vary the filling every time I make it. This one combined sweet onion, leek, and garlic/herb cheese. I’ve also used dry ricotta, plain Muenster cheese, even a bit of leftover Alfredo sauce. See what variations you might come
Here’s a delicious beet salad with feta & walnuts: it uses summer produce along with easy to find ingredients. It can be made up to 2 days ahead of time, so plan your work to suit your schedule. It’s delicious, it’s easy to make, and it can be served either
In the spring of 2018, I embarked on a vacation voyage with Viking River Cruises. The food they served was simply marvelous, and I’ve been trying to recreate some of those flavors ever since. This carrot ginger soup is an example. It’s a simple soup: just carrots and onions with
When you think of potato salad, do you think of the typical mayonnaise-based same old stuff? If that doesn’t appeal, go Greek: try a potato salad without mayonnaise at all. This Greek potato salad is one of my secret weapons in the summertime: it’s simple to make, doesn’t heat up
I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.
