There are certain recipes that sound intimidating until you make them for the first time. Believe it or not, for me, one of these was a simple shepherd’s pie. We didn’t grow up with it, and I rarely had tasted it, but still was intrigued by making a one-pot-meal, with meat, carbs, and a ton of vegetables all combined in one deliciously comforting pie. If you haven’t tried it before, and want to tackle something new, this is the perfect dish that is versatile, quick and forgiving. Give the shepherd’s pie a try! Come and cook with us! Continue reading “Try the Pie, Shepherd’s Style”
Tag: Lamb
From Savoy to Beijing to Napa: It’s Still a Cabbage
It’s winter, so it’s the perfect time to take advantage of those vegetables that are in their prime right now. One way is to rely on my CSA box to fill my kitchen with what’s in season. Or I channel my inner Julia Child at the farmer’s market to find the “it” veggie right now. And, if you are like me and almost done with hard squashes, winter greens, and celery root, look no further and give Napa cabbage a chance. You might think that it is just like any other cabbage, but the Napa variety is different and there are many ways to integrate this vegetable in your winter menu with a few great-tasting recipes that bring me back all the way to my mom’s kitchen. What could be better. Come and cook with us! Continue reading “From Savoy to Beijing to Napa: It’s Still a Cabbage”
Lamb, the Other Red Meat
The vegan, vegetarian, meat-eating debate continues to rage as we face increasing obesity issues, and environmental struggles across the country. The choice to remove meat from your diet is a personal one, and we won’t pretend to be versed enough to attempt to convince you one way or another; however, for ourselves and our families, meat is a product we choose to consume sporadically (and perhaps more often for the children) in a conscious fashion. In generations before us, the local butcher could tell you the provenance, name and hobbies of the animal where the meat came from. These days, factory farmed meats are ubiquitous, but a little research and choice about the meat you eat will go a long way towards improving your health. One way we attempt to get variety in our meat consumption is by choosing less popular meats. To do this, we go for lamb instead of beef. As it is a less popular red meat, it is less likely to be factory farmed. The trick to lamb is knowing how to cook it quickly, and deliciously. That’s where we come in. Come and cook with us! Continue reading “Lamb, the Other Red Meat”
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