Eat your (garden) enemy: Dandelion Greens, Prosciutto and Chicken Pasta

Dandelion greens add a pleasant bitter bite—and loads of nutrients—to this weeknight-quick pasta. Recipe below.

Last week, we cooked with ramps acquired at a supermarket, of all places. That same trip yielded fresh dandelion greens. While long a staple of farmers markets and farm-to-table restaurant menus, their recentish appearance in mainstream grocery store produce departments surprises me a little. It also impresses me. Supermarkets are increasingly getting the way we eat—or at least aspire to. Continue reading “Eat your (garden) enemy: Dandelion Greens, Prosciutto and Chicken Pasta” →

A wild onion, in season right now: Linguine with Ramps and Shrimp

Garlicky, oniony ramps—”wild leeks”—star in this simple, seasonal pasta dish. Recipe below.

Farmers markets seem to be leaking into supermarkets. Or at least influencing the better ones. There is more emphasis on seasonal and locally grown in the produce section—like at farmers markets. The most recent example for us was this past weekend at our neighborhood Mariano’s. They had ramps. Hyper-seasonal, local, often foraged ramps. Continue reading “A wild onion, in season right now: Linguine with Ramps and Shrimp” →

Cheesy, tangy, glorious: Cauliflower Kale Gratin

Steamed cauliflower and kale are tossed with a béchamel sauce and two cheeses, topped with panko and baked into a rich, tangy gratin. Recipe below.

This is what comes of reading a cookbook while riding around town hungry. On Saturday, we had an errand-filled day, hunting hither and yon for everything from geraniums to major appliances. On the way out the door, I grabbed the wonderful cookbook Off the Menu, which we’ve already written about here. Maybe reading cookbooks while hungry is not the brightest decision on the planet, and maybe it made me kind of hangry, but it also inspired this recipe. Like so many things on Blue Kitchen, it’s a mashup—in this case, a collision of two dishes from this fun, welcoming book. Continue reading “Cheesy, tangy, glorious: Cauliflower Kale Gratin” →

In season now: Fresh peas star in Fettuccine with Peas and Prosciutto

Barely sautéed fresh peas bring the taste of spring to Fettuccine with Peas and Prosciutto, with fresh cream and Parmesan adding a subtle richness. Recipe below.

FRESH PEAS ARE JUST STARTING TO SHOW UP IN THE PRODUCE SECTION. I know this because there are some fresh sugar snap peas in our fridge right now that were expecting to become this week’s post. Next week, I promise, you will see those peas here in a new recipe. This week, their delicious brethren English peas appear in a quick, delicious pasta dish that tastes like spring. [Read more here…]