This salad is a mixture of all of my favorite things. Salami, feta, capers, sun-dried tomatoes, olives, and farm eggs, tossed with a base of blanched broccoli and carrots. As with almost all of my recipes, I encourage you to … Continue reading
We’ve arrived at that point in the year when the produce department looks exactly the same week after week. It’s been about four months since I’ve sniffed a tomato with any fragrance whatsoever, and I cannot bear to make another … Continue reading
We’re deep into January out in Oregon and it seems like almost everybody we know has been sick. Mr. Tummyrumblr and I have been doing our best to stay on ahead of the funk by eating lots of super-nourishing foods, … Continue reading
I really missed the food culture in Western Oregon while I was living halfway across the country. Every summer when I visited I would get myself immediately to the farmer’s market, and year after year I’d be totally blown away … Continue reading
I’m finding all sorts of new ways to sneak liver into my meals in order to meet my weekly quota. Liver makes a great addition to an acidic sauce like this traditional bolognese because it adds richness and depth, not … Continue reading
According to my father, one of the only vegetables he could get me to eat as a kid were carrots cooked up with loads of butter. I still love carrots (and butter), and I use them frequently as a base … Continue reading
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