Primavera means Spring, and although we’ve technically just turned the corner on Spring, in Vermont, the classical “Spring” veggies are just starting to arrive – so bring on the pasta primavera! Personally, I feel like pasta primavera is the perfect solution for cleaning out the last dribs and drabs from your vegetable draw. Everything goes….
Tag: Parmesan
Kale & Artichoke Tart
What do you do with a fridge full of stinky kale? This has been my latest brainwave – make spinach artichoke dip, with kale instead of spinach, stick it in a tart shell, and call it a meal. It’s artery-clogging rich, but sooo damn good. In retrospect, it’s not as unhealthy as it sounds. Because…
Cracked Black Pepper and Parmesan Bagels
I have been practicing my bagel making this week. In fact, this is the first batch of bagels I have made on my own from start to finish. As a kid, my Mom would make bagels from time to time, and I would help her form them. Unfortunately, I also remember there being a lot…
Parmesan Gnocchi Sautéed in Sun-dried Tomatoes and Garlic
The parmesan gnocchi I made the other night turned out wonderfully – light, pillowy cushions of cheese and potato pasta sautéed in olive oil, sun-dried tomatoes, and garlic. I did not turn out the prettiest of gnocchi, the cheese made them a little chunkier then usual, but the flavors all checked out. I added more…
The Ephemeral Bee 