Are you an oatmeal lover? Recently I started adding strawberries to my breakfast oatmeal and thought the combination would make a pretty good muffin too. Several experimental batches later I now have a strawberry oatmeal muffin that I’m proud to share with you. Here’s the deal, you don’t just want to toss some chopped strawberries into an oatmeal muffin batter. You can if you want, but they won’t turn out as well as they could. Macerate the strawberries first in a little sugar with some balsamic vinegar, to concentrate and intensify the flavor of the strawberries. Macerating the berries first also releases some of the strawberries’ moisture, which will go into the batter where you want it.

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When I was a kid, Home Ec was a required course in junior high, and we all had to learn how to make English muffin pizzas in a toaster oven. Did you make English muffin pizzas? Or bagel pizzas? This is the same thing, but made with a flour tortilla, or “wrap” as they are called in some parts. Easy peasy. A cast iron skillet works best for the stove top, as it has a more even distribution of heat and holds the heat well. Once the tortilla is bubbly, sprinkle on the cheese first, and then spread with sauce. This way the thin tortilla bottom is more likely to stay crisp. In this recipe we are using the most basic of ingredients?shredded mozzarella, tomato sauce, basil. But you could easily use other favorite pizza toppings, such as caramelized onions or basil pesto. Just use a light touch. The tortilla is thin and can be easily weighted down.

Do you like making tortilla pizzas? If so, please tell us about your favorite version in the comments.

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4.35 / 5 Stars | 45 Reviews

by Pati

“A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef’s knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving.”

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4.14 / 5 Stars | 14 Reviews

by Belinda Stafurik

“This is a delicious and simple recipe for squid. Lightly coated in sea salt and pepper seasoned flour and then fried to perfection. Perfect for a hot summer’s meal served with a fresh garden salad.”

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My mother has always taken delight at the patches of mint that thrive along the edges of her house. “It keeps away the ants!” she insists. I have no idea if this actually works, but having her advice firmly imprinted into the core of my being, I too cultivate patches of mint here and there. Which means, that right about now, mid to late spring, we have lots of it. Good for tea, good for jelly, and awesome in a agua fresca with lime and cucumbers, mint also pairs perfectly with peas.

Continue reading “Spring Pea Hummus” »

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4.25 / 5 Stars | 39 Reviews

by tball

“Grilled cheese only better! Ham and pineapple add a tropical touch.”

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4.47 / 5 Stars | 28 Reviews

by Maryanne

“This is a fun and stackable dish that literally looks like its name. First comes the plate than the pile of corn chips, then kidney beans, lettuce, tomato, green pepper, onions, olives, carrot, cheddar cheese, salsa and finally, a dollop of sour cream.”

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California has Meyer lemons and avocados; Florida boasts navel oranges; Georgia is famous for Vidalia onions. But here in the Northeast, we can lay claim to that much-anticipated wild spring green, the ramp.

What’s a ramp, you ask? Ramps are wild leeks and taste like a cross between an onion and garlic. They’re highly prized among foodies (though I hate using that word) and chefs love to add them to their menus when they’re in season. They’re only available for a few weeks in the spring, so cooks like to take advantage of them while they can.

I’m pretty straightforward when it comes to ramps; I usually chop them, then add to scrambled eggs. Sometimes I’ll chop the white part, leave the greens intact, and sauté everything in some olive oil for a quick and easy side dish. So it was a treat to check out the second annual Ramp Fest in Hudson, NY, last weekend and taste some pretty elaborate (and delicious) dishes prepared by local area and NYC restaurant chefs.

Chicken ramp meatballs from Swoon Kitchenbar

My favorite dish (though to be honest, I didn’t get to try everything) was probably the Carolina Rice Custard With Ramps by Hundred Acres, beautifully presented in eggshells. It was creamy and savory, with layers of texture and flavor; the oniony ramps cut through the richness of the custard and it was a really creative dish. I also loved the Chicken Ramp Meatballs—the ramps were chopped up and mixed in with the meat—served with Grilled Ramp Leaves and Romesco Sauce, provided by Swoon Kitchenbar. There was pizza topped with ramps, fried oysters with pickled ramp remoulade, and even a ramp and lime sorbet (yes, it was tasty; more lime than ramp, but that’s probably how it should be). NYC’s Fatty ‘Cue was serving up shots of whiskey followed by briny ramp pickleback chasers to go with their roasted lamb, ramp, barley, and sheep’s milk yogurt dish.

Carolina Rice Custard With Ramps from Hundred Acres

All in all, it was a great way to get inspired and celebrate the season. I can’t wait to pick up some ramps from the farmers’ market and experiment at home.

Ramp and lime sorbet

Anyone else out there love ramps? How do you use them?

Ramp pickleback (a whiskey chaser) from Fatty ‘Cue

Simply Stated Blogs » Cooking Made Easy

California has Meyer lemons and avocados; Florida boasts navel oranges; Georgia is famous for Vidalia onions. But here in the Northeast, we can lay claim to that much-anticipated wild spring green, the ramp.

What’s a ramp, you ask? Ramps are wild leeks and taste like a cross between an onion and garlic. They’re highly prized among foodies (though I hate using that word) and chefs love to add them to their menus when they’re in season. They’re only available for a few weeks in the spring, so cooks like to take advantage of them while they can.

I’m pretty straightforward when it comes to ramps; I usually chop them, then add to scrambled eggs. Sometimes I’ll chop the white part, leave the greens intact, and sauté everything in some olive oil for a quick and easy side dish. So it was a treat to check out the second annual Ramp Fest in Hudson, NY, last weekend and taste some pretty elaborate (and delicious) dishes prepared by local area and NYC restaurant chefs.

Chicken ramp meatballs from Swoon Kitchenbar

My favorite dish (though to be honest, I didn’t get to try everything) was probably the Carolina Rice Custard With Ramps by Hundred Acres, beautifully presented in eggshells. It was creamy and savory, with layers of texture and flavor; the oniony ramps cut through the richness of the custard and it was a really creative dish. I also loved the Chicken Ramp Meatballs—the ramps were chopped up and mixed in with the meat—served with Grilled Ramp Leaves and Romesco Sauce, provided by Swoon Kitchenbar. There was pizza topped with ramps, fried oysters with pickled ramp remoulade, and even a ramp and lime sorbet (yes, it was tasty; more lime than ramp, but that’s probably how it should be). NYC’s Fatty ‘Cue was serving up shots of whiskey followed by briny ramp pickleback chasers to go with their roasted lamb, ramp, barley, and sheep’s milk yogurt dish.

Carolina Rice Custard With Ramps from Hundred Acres

All in all, it was a great way to get inspired and celebrate the season. I can’t wait to pick up some ramps from the farmers’ market and experiment at home.

Ramp and lime sorbet

Anyone else out there love ramps? How do you use them?

Ramp pickleback (a whiskey chaser) from Fatty ‘Cue

Simply Stated Blogs » Cooking Made Easy

4.34 / 5 Stars | 104 Reviews

by Lori Brodhurst

“These are quick enough to whip up anytime and are even good cold, which makes them great for bagged lunches!”

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Allrecipes Daily Recipes for Quick and Easy