pickles in brineThe pickle cucumber season is coming to an end. I’m so sad since I feel I didn’t make enough this year. I was really disappointed that I couldn’t find the right flower dill for a while. That is until my friend discovered one farm that was going to bring it to Eastern Market.  I could finally get ready my pickles. It was quite an expensive investment so luckily you only make them once a year. More »

salad4There are days when I need something light for dinner that doesn’t involve much preparation work. This is my idea for summer salad that is tasty and satisfying with lean protein.  I always have a pack of frozen raw shrimp in my freezer and when my husband travels I spoil myself with unlimited seafood dishes.  I really like arugula and I had some leftover from the tomato tart I made a few days ago. I used one large tomato that I bought at the farmers market but you can replace it with cherry tomatoes if you like them better.  It makes a perfect light dinner or lunch the following day but you have to refrain yourself from pouring the orange vinaigrette all over the whole bowl. More »

tart16 There are days when I just want to make something simple, with less mess in the kitchen. This tart couldn’t be simpler because it’s using thawed puff pastry and tomatoes. It doesn’t require any precooking except defrosting the puff pastry. It almost looks like pizza! At first I wanted to go very simple and add some mozzarella and basil on top. But during the baking process I decided to add some prosciutto and arugula instead. I still added grated mozzarella cheese and I would strongly recommend to use the shredded mozzarella because if you go ahead with regular mozzarella it will have too much water and will make the dough soggy. You can also add more colors if you mix some yellow and red tomato together. More »

It’s the fava bean season! I know that some of you will be like “fava what?” For some people the only way they have heard about it was when Hannibal Lecter served it with liver and Chianti in The Silence of the Lambs. I definitely grew up eating them differently. I was a little disappointed to see how hard it is to get them around the District, and once you see them at the Farmers Market, they can be quite expensive. They are full of vitamins and a great source of lean protein so it might be worth getting some now since the season for them is so short.

pasta27If I could I would eat a huge pot of cooked fava beans without adding anything, except for salt.  My husband witnessed that a couple of times when we were in Poland. But this time since I didn’t have a lot I decided to use them in a sauce. I have also been thinking for a while what to do with this basil that has been spreading in my garden and finally decided to make basil pasta with fava beans sauce. I know it may sound complicated but it’s really not, and if you have a pasta roller and cutter, that’s even easier and faster. The fava beans sauce complements the pasta quite nicely and highlights the basil. It is so fragrant that you might to try eating the pasta alone with only freshly grated parmesan and olive oil. More »

breadThis may not be a traditional picnic idea for the 4th of July weekend but if you are planning on making some kind of a sandwich, why not something that would catch everyone’s eye? I used my rustic bread recipe for this, but if you don’t have time for that, get a loaf in your favorite bakery.
It may remind you a little bit of the famous Pan Bagnat idea, except the original version was supposed to be combining wheat bread with Nicoise salad, where it comes from. But since my husband’s preference for bacon and prosciutto is much higher than for tuna I have decided to make some adjustments. More »