Author: chefalice
If you’re thinking about what’s around at the peak of summer, you have peaches and you have tomatoes. They’re an unexpected but super-delicious combination, basically because they aren’t too dissimilar they each can be really acidic or sweet.
This is prime-time winter. It features winter squash that’s roasted with oil and honey so it gets a little caramelly (it’s a bonus that you don’t actually have to peel the squash for this recipe), and hearty greens that are a super-strong foil for the sweet squash and pear.
This vegan carrot cake is wonderfully moist and so quick and easy to make. If you don’t want to make the frosting, it tastes good without it – just sprinkle a little sugar over the top.
Carrots are a workhorse vegetable, but the use here of the bread crumb crust gives the carrot a luxurious makeover and allows it to take center stage. You can substitute tomatoes for carrots altogether in this recipe, too. Simply slice the tomatoes, top with the bread crumb mixture, and bake until juices are bubbling and the crumbs are crisp and browned.
Succotash is an iconic American dish and lima beans are the key ingredient. Their somewhat bland flavor and starchy texture soak up all of the cooking juices, leaving them richly flavored. This recipe contains the classic components, but once you have it down, you can riff on it with other ingredients, by adding bacon or ham, chopped tomato, fresh jalapeño, and fresh herbs of your choice. Succotash is a great side to crispy fried chicken or baked ham.
The earthy flavor of lima beans balances the sweet corn and tomatoes, and the beans soak up the dressing well. This chunky salad can work as a side dish to accompany pork, chicken, or fish. To make it a lovely, light main-course salad, add about a pound of cooked and chopped shrimp or lobster. Use any combination of young fresh herbs, and if the leaves are small enough add them whole, or tear larger ones into rough pieces.