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What's cooking?

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Robin Garr

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Re: What's cooking?

by Robin Garr » Mon Jun 18, 2012 8:19 pm

A summer mix of fresh veggies - zucchini and summer squash, new white creamer potatoes and chunks of sweet onion - tossed in olive oil with oregano, salt, black and red pepper and roasted at high heat until they're browned and sweet. Roasting makes it a surprising match with red wine (Iché 2010 Les Hérétiques).

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Re: What's cooking?

by Robin Garr » Tue Jun 19, 2012 9:22 pm

A  summer salad of black beans, corn, tomatoes and avocado with kale rubbed with olive oil until it turns lettuce-tender, dressed with a dash of Mexican spice. 

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Robin Garr

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Re: What's cooking?

by Robin Garr » Wed Jun 20, 2012 8:11 pm

Thai Panang-style curry made with green beans and carrots. 

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Michele Cull

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Re: What's cooking?

by Michele Cull » Thu Jun 21, 2012 9:47 am

Keep these coming - even the Cap'n Crunch!
MissChele
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Robin Garr

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Re: What's cooking?

by Robin Garr » Thu Jun 21, 2012 11:16 am

Michele Cull wrote:Keep these coming - even the Cap'n Crunch!

I'm pretty sure that anyone who drinks Captain Morgan for breakfast won't be shy about telling us so. :mrgreen:
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Robin Garr

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Re: What's cooking?

by Robin Garr » Fri Jun 22, 2012 8:04 pm

Cabbage, onion and tomato green-lentil dal, spicy and aromatic. 

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Robin Garr

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Re: What's cooking?

by Robin Garr » Sat Jun 23, 2012 7:23 pm

Cut cauliflower florets into thick slices, toss them with olive oil, salt and pepper and roast at high heat, and they taste great. Add new potatoes and small sweet onions to the mix, and it's amazing. 

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Re: What's cooking?

by Robin Garr » Mon Jun 25, 2012 8:09 pm

A hearty meatless pasta inspired by spaghetti all’Amatricia, made with fresh local tomatoes, lots of garlic and Pecorino Romano, black and red pepper, and browned onions filling in for the traditional guanciale.

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Re: What's cooking?

by Robin Garr » Tue Jun 26, 2012 8:22 pm

Spicy huevos chorizos with green chiles, using fresh local free-range eggs and Field Roast brand "chorizo," Mexican-style grain-based chipotle sausage. 

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Robin Garr

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Re: What's cooking?

by Robin Garr » Wed Jun 27, 2012 7:33 pm

Haricots verts in a Mornay made with Sapori d'Italia Kentucky Caciotta de Noce walnut cheese, garnished with chopped toasted walnuts. 

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Carla G

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Re: What's cooking?

by Carla G » Fri Jun 29, 2012 8:41 am

Wow! I am thrilled to find these recipes for my new diet. Thanks Robin for taking the time to post. Loved the pictures too.
"She did not so much cook as assassinate food." - Storm Jameson
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Robin Garr

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Re: What's cooking?

by Robin Garr » Fri Jun 29, 2012 7:57 pm

Using up some leftover spinach wraps to make a spicy burrito dinner. 

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Re: What's cooking?

by Robin Garr » Mon Jul 02, 2012 8:17 pm

We celebrate the happy coincidence of the first day of my summer session class on "Understanding Islam" with the arrival of the summer's first garden eggplant by fashioning a skillet of garlicky Turkish eggplant and tomato Imam Bayildi.

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Re: What's cooking?

by Robin Garr » Tue Jul 03, 2012 8:09 pm

Diced roasted beets and crisp cucumbers tossed with Capriole goat cheese to make a delicious summer salad. 

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Re: What's cooking?

by Robin Garr » Wed Jul 04, 2012 6:51 pm

This slaw turned out great! I'm giving credit to the fresh green summer cabbage and sweet white onion sliced paper-thin, a little grated carrot and chopped Bubbie's bread-and-butter pickles, flavored with celery seed and light hits of cider vinegar, sugar and Hellman's mayo, kosher salt and fresh-ground Telicherry pepper, then chilled for an hour or so to let the flavors blend. 

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