Katie Kraemer Pitre of Tecolote Farm in Manor, Texas says she loves this recipe from one of the farm’s CSA basketeers — and cooking master — Kristin Schell.
I love the holidays, and one of the things I love most about them is sharing meals with family and friends. I find myself wondering if I would enjoy the holidays as much if my favorite meaty foods weren’t at the table. Well, with Vegan Holiday Kitchen, Nava Atlas (with gorgeous photography by Susan Voisin), creates some stunning dishes that might actually make this meat eater consider giving up the flesh. I said consider.
Most of us who eat meat are reluctant to try vegetarian and vegan alternatives because we’re leery about whether these “imposters” can live up to the flavor and texture of the original comestibles.
I’m Italian, but I had not heard of or had a frittata–a wonderful egg dish– until I came to Texas.
Beets are an easy crop to grow in the home garden in the cooler months of the year. They range in color from white to deep red,and sometimes even striped. In addition, they may be round or long and cylindrical. They yield not only the delicious, earthy bulbs, but also nutritious greens.
Very few people are on the fence when it comes to beets: they either love them or hate them. People who hate them often claim the root tastes like dirt, whereas those who love them say they have a sweet, earthy quality.
Once a week I go through my refrigerator and assess what produce is still waiting for my attention. This time of year, I usually find enough winter vegetables and greens to make a great soup, or vegetable pie.
Tastes can change. The proof of that is my sister Toni. When we were growing up she loathed mushrooms. In fact, we (her older and meaner siblings) could make her cry simply by waving one of the vile fungi in front of her sweet, cherubic, mushroom-hating face.
This recipe comes from Alton Brown of the Food Network Good Eats fame. Actually, if you call it a recipe, he will quickly correct you and let you know what you’re really dealing with is an application. Recipe or application–it’s all good eats.
Although we’re on the far side of eggplant and tomato season, go ahead and try this recipe now. There’s no shame or guilt in buying your produce out of season from the grocery store. Just know that while the finished dish will taste good, come next summer when you make the recipe again using locally grown, seasonal produce, it’s going to taste much, much better.
