Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest

Season’s Eatings rss

Breakfast for Dinner: Overly Easy Eggs

I never really had full appreciation of what it meant for my mother to put dinner on the table for five rowdy kids every night of the week. Somewhere along the way, she rebelled, at least on Sunday nights and it became a DIY dinner night. More often than not, we kids collaborated on a […]

Cauliflower, Asparagus, Spices & Spring

Aloo Gobi, a standard of Indian cuisine, has had my attention for a while now, a combination of cauliflower, potatoes, sometimes peas, cooked together with a piquant combination of a chef’s favored spices, garam masala. With this in mind, I bought a head of cauliflower the other day, a year-round brassica, especially appreciated in winter, […]

Spicy Meatballs & Their Sidekicks

Not sure I make lamb meatballs because it’s an excuse to eat the tzatziki sauce that belongs with them, or make the tzatziki in order to indulge in the lamb meatballs. Either way, they’re perfect pals, they go everywhere together. The Greeks figured out a while back that you can’t make one without the other, […]

Get Your Green On: Freekeh

I know, I know. St. Patrick’s Day is supposed to be about corned beef and Irish soda bread but today I’m writing about a different kind of green — green wheat, better known as freekeh. It’s a Middle Eastern ancient grain that’s harvested green, then sun-dried and roasted giving it a distinctive nutty flavor, very […]

Leek Into Spring . . .

Combine leeks, Gruyere or goat cheese, eggs and cream, you’re on your way to a leek tart. I ate this very piece after taking its picture the other day and thought that if I ran a friendly little neighborhood café this would be on the menu. People might come by on a Sunday morning, a […]

And the Winner is… Celery?

This is a joke, right? Celery, possibly the most under-appreciated vegetable, deserves some recognition. So much so that it’s the subject of a hilarious skit, The Celery Incident in the new season of Portlandia (fans, set up your DVR because it started this week). Celery has gotten more acclaim as a color than a vegetable. […]

Compound Butter It Up

Like in jazz, it’s fusion, man. We love our butter. Compound it by adding a few special ingredients and it can make a simple dish swing. A pat of roasted garlic and jalapeño butter on corn bread; a compound butter on a baguette; mixed with hot pasta or rice; spread on the outside of a […]

Enlightened Lentils

I wouldn’t say that I’ve been obsessed with the Olympics, but I’m checking in on my favorite events every evening. One of the best parts of the whole experience is seeing images of Russia and invariably, my mind drifts off to the food. Not that I’d ever buy black caviar, even if I could afford […]

Fast Food at Home: Polenta With Trimmings

Company for dinner last week, eight of us, and at best I thought the polenta would be like the music you hear in a good movie – relatively unnoticed, but an important supporting role. Well . . . polenta with the onion-garlic-tomato-mushroom-thyme-bay leaf-wine sauce, created after hours in the oven with beef brisket, stole the […]

Grilled Cheese Grows Up

Growing up I used to love grilled cheese sandwiches, made with white spongy bread and sliced american cheese — especially when paired with a bowl of Campbell’s tomato soup. I still think this combo makes a pretty ideal lunch only now I eat some homemade tomato soup from my freezer and use mostly local ingredients […]