Eat. Drink. Live.
Seared tuna over arugula with strawberries and avocado. Delishy! Related posts: Recipe: Strawberry Daiquiri Supper on the Porch: Cedar Plank Salmon and Strawberry-Kale Salad Strawberry Conserve Recipe Persimmon and Pomegranate Salad with Arugula and Hazelnuts
Another hit from Bon App this summer: a grain salad with peaches, arugula, tomatoes and quick pickled onions. And, get this: the pickling liquid becomes part of the salad dressing! Bon App recommended quinoa for the dish, but Greg and […]
For our vegetable contribution to Thanksgiving, we harvested our own Brussels sprouts. We knew oven space would be at a premium just before Thanksgiving, so we figured we would make a salad that could be served room temperature. This one, […]
Leftover salads — both leafy and potato with snap peas — with chopped pork and eggs. Yum! Related posts: Potato and Snap Pea Salad with Garlic and Parsley Lemon Pesto Recipe: Chicken and Romaine Salad with Peas, Feta and Mint […]
And blueberry vinaigrette! A good cooking for one meal, I’d say! Sam thinks so, too. Related posts: Chappaqua Farmers Market: Duck, Yogurt, Greens and Sweets Farmers Market Loot Shopping in Palisades: the Market and the Farmers Market Farmers Market Loot
Greg may be at work, but that doesn’t mean we can’t eat well on Saturday nights here at SCF. I present eggs over easy with Schaller & Weber lardons, arugula from the garden and Wave Hill bread with lemon olive […]
A lovely quick supper. Dress your spinach with blueberry vinaigrette (or balsamic if you don’t have a blueberry vinegar), throw in a few blueberries and top it with seared scallops. You’re out of the kitchen and eating a delicious, healthy […]
Expecting a snow storm, we warmed the house with roast chicken. We had it for supper with fingerling potatoes and romaine lettuce: Related posts: Fried Chicken Saturday Night Supper Incredible Pot Roast from Cook’s Illustrated Dinner from the Harvest at […]
We harvested lettuce, beets and carrots from the fields this afternoon, and made a delishy salad for dinner. Roasted carrots, roasted beets, goat cheese, fresh lettuce with lemon vinaigrette and garlic bread. After the jump, the harvest: Related posts: Welcome […]
My husband, Greg, and I are co-founders of SCF, which chronicles what we eat, drink and grow as we raise our daughter on a tiny plot of land in the Lower Hudson Valley.
