In the spirit of trying to eat all things local, I’m posting this recipe as snow peas are now available in our local fields. At the very least I know that Red Fire Farm has them because they’re on the list for CSA members for Pick Your Own crops this...
While perusing through my pile of recent magazine recipes I came across one from Food and Wine for “Crunchy Pork Kimchi Burgers” and I thought well, this sounds weird, but oddly good at the same time. Then I went to the Northampton Tuesday Market and there was a vendor sampling...
This recipe is really well balanced, both in flavor and in nutrition. I chose to buy uncooked shrimp so that they would not be tough in the finished dish. Feel free to use precooked, just be sure to add them at the last possible minute so that they heat through,...
This meal was inspired by a recipe posted on WHF for Asian Sauteed Cauliflower. I say “inspired by” because, of course, it grew into something very different. The stand-out element here is the dressing that you make for the vegetables. It’s a little salty and a little sweet, and it’s...
High in protein and vitamin C this dish surprised us when it hit our tongues. Not that we thought it’d be gross or anything, we just didn’t have terribly high expectations. Succulent chunks of chicken, slightly crunchy bok choy, velvety shiitake mushrooms, a well-rounded flavor that’s slightly salty and powerful...
Ginger, cloves, cinnamon, star anise, fennel, garlic… oh my! This dish really packs a punch when it comes to flavor. Moist chunks of chicken in a reduced chicken broth with crunchy pieces of green beans- it wins on the texture side too.It’s fairly simple in execution and is done easiest...
While out marketing a few days ago I came across three nice-looking tuna steaks, so I picked them up. In the same 24 hours I received an email with a wonderful-looking recipe for Asian tuna: a sweet and syrupy pan sauce with thick slices of shitake mushrooms in it. I...
While searching one night for a salad that would pair well with dinner I found this recipe. It’s light, and sweet, and packed with protein and iron. Did you know that the aduki bean is the second most popular legume in Japan, following the soybean? And that sometimes they are...
If you’ve never eaten a cooked radish then you’re missing out. If you’ve only ever had them raw and disliked radishes and written them off, again, you’re missing out. When a peppery & crunchy radish is cooked its flavor and texture transform into something wonderful. Something buttery. Something smooth. Something...
Last week Kitchbitch had a guest chef, Neil. You see, I do the cooking about five nights each week. We go out to eat once or twice, and Neil cooks too. He selects his recipe, does the marketing for said dish(es) and prepares (generally on a Friday night since he...