You can think of this as a summertime public service announcement. If you have excess basil on hand, and you have made one too many batches of pesto, here is another idea. Basil oil! It is so easy, it is not even a recipe, but I will give you one anyway!
This season in our lives has certainly had its challenges. As I type this, we are still in the middle of the pandemic and things are nowhere near normal. Or what used to be normal. Or, now maybe a new normal. Anyway, I have been trying to keep things as sane as possible and trying to come up with ideas for dinner. And that is how salad came to be a regular dinner around here.
We went up to the Kingston Farmer’s Market last month and I was so happy to pick up a bunch of garlic scapes. They are one of my favorite seasonal offerings – the other is ramps but sadly, I missed them this year – and I brought them home and rationed them for as long as I could. Here’s what I made!
Beans. We eat beans all the time. And by that I mean mostly garbanzo beans (aka chickpeas), kidney beans, and black beans. I get them in the bulk section dry and make batches regularly to have on hand and to store in the freezer. But, during the pandemic, I started ordering from a little vegan grocer downtown called Orchard Grocer. They have all kinds of awesome products, pantry staples and items I can’t get locally. The last time I ordered, I spied Rancho Gordo beans on their list and ordered mayocoba and flageolet beans without knowing anything about them. Hello? Where have these beans been all my life??
Hello from quarantine in New York City! It is May 4th and we are still under New York Pause which means we are working, schooling, cooking, playing and generally doing life at home. We go out for daily walks with our masks, social distance, and clap at 7pm because we care. It has been an interesting time in our lives. Turns out, I am still coming up with new recipes and I wanted to share this one. It was a big hit on Instgram! Here are the details…