It’s beginning to rain cherry tomatoes; the forecast predicts it will turn into a flood. Today I made an extremely low labor, nutritious dish that incorporates the beginning of this bounty.
Basically all I did was roast salmon and cherry tomatoes together, then make a little sauce with the roasted tomatoes by tossing them with minced garlic, fresh basil and capers before serving.
I squeezed lemon juice over the cooked salmon and served it over a bed of orzo tossed with olive oil and a tad of garlic. If I was serving this to guests, I might have brushed a little butter over the cooked salmon, for their added eating pleasure.
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
Coming off a four-week, super-intense editing of my next book, “The Welcome Home Diner”, a contemporary novel about two women opening a diner on Detroit’s east side. I get why writers isolate themselves during the process. I was assigned a well-seasoned editor determined to squeeze the best book that she could out of me. The verdict will be in the hands of … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
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where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...