Low Sodium Oyster Sauce

finishWith summer coming to an end, I’m rushing to use as many in-season vegetables as I can. So we’re eating a lot of salads and quite a few stir-fries. I cook a lot of Asian food, especially Chinese, and I do love the convenience and taste of those bottled sauces. But even a dash of oyster or black bean sauce has an insane amount of sodium. Continue reading

Puntarelle Two Ways

puntarelle-saladI’d been eyeing Tomatero’s puntarelle for a while, but it’s an intimidating looking green. I love chicory–even more so since our trip to Rome last year, but this stuff still looked a little too sci fi for me. And given it’s typical to trim the voluminous outer leaves away, I didn’t like the waste element. The outer leaves look a lot like dandelion greens, so I decided to cook rather than toss them. Both were delicious and round out a meal rather nicely, giving you a crisp salad and warm side to go with your main course. Continue reading

Sweet Hot Zucchini Refrigerator Pickles

featuredThis recipe comes from one of my favorite cookbooks, The Jimtown Store Cookbook. Unlike most cookbooks, it doesn’t have pictures to entice the reader. It’s the names of the recipes that draw you in, surrounded by a simple layout with easy to follow instructions. It also helps that everything I’ve made from the book has worked perfectly and become an instant family favorite. It was because of the book we made a pilgrimage to the store. Nestled in the beautiful Alexander Valley wine country, it’s a great place to have lunch, grab picnic supplies, and shop for interesting knickknacks. And if you do stop in for one of their delightful sandwiches you’ll always find a scattering of these pickles at its side. Continue reading