chicken pot pie with winter vegetables

These pot pies were inspired by a vivid array of seasonal offerings spotted on a recent trip to the butcher. Besides meats, our neighborhood butcher has a nice selection of local foods and on this day I fell in love with a host of colorful winter vegetables. Purple carrots, golden beets, and pale rutabagas seemed dazzling there in the open cooler. So, we picked up some chicken thighs and headed home with our hearts set on pot pie. read more »

carrot salad with parsley

Though unlikely, mid-week lunch inspiration struck today. I had planned on avocado toast with over-easy eggs and parsley when I realized that the parsley’s true destiny was a supporting role in a carrot salad. So I grabbed a few carrots from the fridge and had this tasty salad made (and photographed) in minutes. Healthy and photogenic? Oh yes. Head over to Babble.com’s Family Kitchen for our recipe.

good things and a colorful winter salad

I started writing Brooklyn Supper, along with my husband Brian, three and a half years ago. At the time I was a stay at home mom in need of some community, and was looking for a way to document and share all the great food we were eating. I liked to think of food writing as my hobby. Through happenstance, and a bit of hard work, my hobby has turned into my career–one that I’m increasingly passionate about. But I have another career too–I’m a painter. read more »

mission accomplished and rainbow chard slaw

Well? We did it! Brian and I welcomed a new baby girl to our family last Monday. Everything about the labor and delivery was a huge surprise, including the fact that I was only in active labor for about 4 hours! I never expected a Hollywood delivery (all the baby books emphasize how rare they are), but there we were–Brian navigating early morning traffic over the Williamsburg bridge, my water breaking in the car, needing to push before we got to the hospital (so glad we avoided an emergency delivery on 10th Avenue!), careening up to the hospital entrance, being whisked away to L & D while Brian was still signing in, and then, a mere half hour later meeting our new baby girl. Phew! Now that the wild ride is over, we are settled at home and loving these first few days with our new baby and her big sister. Suddenly, we’re a family of four.

But we still need to eat, and things are slowly ramping back up. We’ve been plugging away at our farm share and the seasonal ingredients that are pouring in. read more »

fennel and kohlrabi salad

When fennel and kohlrabi arrive in your CSA, it can be hard to know what to do. As we transition into fall food, I am still really craving the fresh, crisp foods of summer. So I was glad to stumble on a version of this fennel and kohlrabi salad recipe in the awesome Frankies Spuntino Kitchen Companion & Cooking Manual. Crispy julienned vegetables, sliced onions, plenty of parsley and a hint of lemon make for a bracing, palette cleansing slaw-type salad. A nice bit of color, bite and crunch to contrast with the season’s golds and oranges. read more »

carrot and jerusalem artichoke salad

With this breezy, sunny spring weather I pretended the offerings at Saturday’s Union Square Greenmarket would be bountiful, but of course the pickings were slim. Despite the sunshine we are at the absolute end of the winter vegetables. What food there is seems largely wilted and soft. Amid all this merely edible food some great items can still be had.

We found some beautiful and tender microgreens, crisp jerusalem artichokes, and yellow carrots. One of my favorite things about summer produce is the immediacy of your meal. As fast as you can slice, salt and drizzle olive oil, you can eat. I was inspired and to decided to put everything together in a dish that lies somewhere between salad and slaw.

Using the slicing side of the grater, I quickly reduced the carrots and jerusalem artichokes to about 4 cups of very thin discs, tossed in the microgreens, a shallot, and a light, lemony vinaigrette. Suddenly, we had a bright and delicious spring salad.

Carrot and Jerusalem Artichoke Salad
serves two for lunch, or four as a side

3 medium carrots, the more colorful the better, here is used yellow carrots
2 goods size Jerusalem artichokes
1 shallot
juice of one lemon
1/2 teaspoon rice or white wine vinegar
1/2 teaspoon salt, or more to taste
pepper
pinch cayenne

Peel the carrots and Jerusalem artichokes, and then slice them as thinly as you can, preferably using a mandoline or the slicing side of a grater. Put the sliced vegetables into a large bowl and toss with salt, the lemon juice and the vinegar. Set aside while you wash the greens. When the vegetables have absorbed the lemon and salt, toss with greens, and some pepper, and serve.

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