Salsa Verde Bruschetta
Snack of the Month. Another great reason to make a big batch of salsa verde when tomatillos are in season. 20 minutes to make a bowlful. To make a week's worth of vibrant, flavorful meals. Or just whip together this brilliant snack in five minutes.
Chard Trick
Swiss Chard. At Farmers Markets everywhere. Beautiful, flavorful, healthful. An abundant supply. Prices are low. Because, well, there's no big demand for this under appreciated leafy green. Here's the trick to change that: Chard Puree on Mashed Potatoes.
Don’t Fall Fall: It’s about your balance
After all your Summer Stretches, you should be totally flexible and ready to take on Don't Fall Fall. A season of simple, easy exercises to keep you well balanced. And on your feet. So when you begin to lose your balance - you'll immediately regain it.
Graham crackers and sex: have s’more.
So simple and so great. A basic, almost ancient, cooking activity that you probably never thought to try. Your very first will be Better than any Graham cracker you've ever bought. Light, airy, crisp, nutty, slightly sweet. Remarkably satisfying. And so much healthier.
Marvao: The View From The Castle
1,000' above the valley and a thousand years old. Castle walls that protected the villagers for a millennium. Today's Way is a Time Travel. A two-mile walk through the centuries. In Portugal. You should know about this.
Eggplant Cheeseburger: The Best
It’s either the best cheeseburger of the year. Or the best vegetarian sandwich of the year. A luscious, juicy, pungent, rich and bright handheld meal in a bun. Less than half the price of a Big Mac. You have to try this.
Hot Potato: Salsa Verde Mashed Potatoes
You could eat these every day. Not just because they're luscious and wildly tasty. Because they provide nearly complete nutrition. Less than $1 per serious serving. Luscious, tart, spicy. Hot.
The Grand Aioli
There's a meatless Friday tradition in France, in Provence: aioli monstre. The Grand Aioli. A monster feast of vegetables accompanied by huge bowls of aioli. Love the name. Love the idea. And now I love the meal.