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Georgia Boiled Peanuts
~ 1 qt ‘green’ peanuts, in their shells *
1.5 T sea salt
10 c water + more as necessary
1 packet shrimp and crab boil seasoning mix (optional) (alternatively you can add a mixture of herbs like mustard seeds, cayenne, and bay leaves, or simply a sliced jalapeno for a little heat)
Rinse peanuts in cold […]

Braised Caramelized Fennel
1 large fennel bulb (or 2 small)
2-3 T olive oil
1 c. dry white wine, or a mixture of wine and water
Optional garnishes: butter, freshly grated parmesan cheese
Cut the stems and fronds from the fennel and discard. Core the fennel by cutting a pyramid shaped wedge around the core on the bottom of […]

Simple Basil Buttermilk Salad Dressing
1/2 c. chilled buttermilk
1/2 c. organic / all natural mayonnaise
1 large packed handful of fresh basil leaves
large pinch of sea salt
Combine all ingredients using a regular or hand blender. Alternatively, chop basil finely and combine ingredients by hand. Season to taste with sea salt and black pepper.
Makes about 1 […]

Persimmon Applesauce

3 medium-small apples
2 medium Fuyu persimmons
1/4 c. apple cider (or subst. 1/4 c. water plus 1 tsp brown sugar)
1/3 c. water
Core apples (you do not need to peel them) and cut into large bite size pieces. Cut tops off persimmons and cut into large bite size pieces. Add fruit chunks to medium […]

Pomegranate Glazed Root Vegetables with Israeli Couscous
1 large beet, peeled, cut into 3/4 inch chunks
2 very small sweet potatoes or 1 large, peeled, cut into 3/4 inch chunks
3 carrots, peeled, cut into 3/4 inch chunks
2 T. Pomegranate Syrup, divided
3.5 T. Olive Oil, divided
1 c. Israeli couscous
1.5 c. vegetable or chicken stock.
1.5 t honey
.5 T […]

I come from a family of cooks and eaters. My family gatherings center around the preparation of big, special meals. Every dinner is a production, from planning the menu to gathering the ingredients, to cooking the meal, and finally enjoying it over the course of an hour or two or three, always […]