C – I have a love-hate relationship with cucumbers. I love how hydrating, cooling, refreshing and delicious they can be. But, there are somethings about cucumbers I dislike. If you get them too young they can be bitter. If you get them too old, the skin and seeds are tough … Continue reading
C – These pickles are one of my favorite things to eat at a Japanese restaurant. I love ordering it. I always feel like I never get enough. I loved making this recipe because I ate the entire dish all by myself. This recipe is so quick and simple. Just … Continue reading
Update and Redux: J – Pickled cucumber spears are a basic food group in the Be Mindful. Be Human. kitchen. Running out is just not done. This is Luke’s original recipe, created in response to Christina not being able to wait a month for whole dill pickles. Good call! C … Continue reading
Update and Redux: J – Wow! This post is from way back in the day … Christina even still liked Martha Stewart. And, this dish is still delicious! Super easy for a light soup starter on a Summer evening. What a great start to Cucumber Week. C — Martha Stewart, … Continue reading
J – These amazing guys are addicting! I had some at a favorite restaurant. They took me by surprise. Wow! I had to make them. It’s something we’d never thought of. The only real downside is that there is probably a three-week season for them. Miss the season, and they … Continue reading
C – Now is Luke’s turn to make something good with fava beans. This cold fava bean salad with spring onions and goat cheese is exactly what it sounds like. A few ingredients with lots of flavor. This was the salad that won me over in trying to get fava … Continue reading
Update and Redux: C – When fava bean week happened we thought to bring back a classic recipe. This recipe might be one of the reasons why my husband married me. I am not kidding. This recipes is creamy and delicious. The fava beans can be replaced with peas. But, … Continue reading
C – I have tried to avoid doing a bean week at all costs. Especially, fava beans. Why? I think fava beans are hard to work with. You have to shuck them, blanch them and peel them to finally get to the edible part. I feel like I am paying … Continue reading
Update and Redux: J – Last year, I went crazy, again, with the short fava bean season. It’s the same this year. With this year’s fava week, I wanted to revisit one of my favorites What an amazing combination. Rich, creamy fava puree and fresh mozerella on chrisp bruschette, topped … Continue reading
J – [Disclaimer] I am not Southern … even though my Dad was from Louisiana. None of it stuck. I had to learn about this dish … and why you have a grammatically confusing title. A true Southerner would just know in their bones what’s right. I didn’t. But, you … Continue reading