I've been buying big bunches of Swiss chard and other greens at the farmers market lately and adding them to just about everything from frittatas to skillet dinners like these Crispy Pan-Fried Beans. One problem I keep having is that the wilted greens tend to stick together in clumps instead of mingling nicely with the rest of the dish. Does this happen to you? I have some thoughts on how to keep this from happening.
I love having preserved lemons on hand to add a little salty zing to grain salads, pastas and more, but sometimes the giant jar crammed into the back of my fridge seems to take up more space than it's worth. That's why I love this idea from Melissa Clark — via Marisa McClellan of Food in Jars — instead of storing them whole, puree your preserved lemons into a flavorful paste. It is easy to use and takes up less space in the refrigerator.
I can't tell you have many times I've had peaches for lunch or dinner this summer. Sometimes I eat them in a salad, or a sandwich, or even in the form of a peach tart. But mostly? Just a bowl of lush, sunshine-filled peaches, the kind you can smell from six feet away.
There are moments when I'm truly taken aback and surprised by a new way to cook or use a common kitchen ingredient. This can come about with spices or sauces or farmers market vegetables. This week, while eating plain snap peas as a snack, I ran across a recipe for roasted snap peas. And everything changed.