This is a lovely, light, tasty unusual cake that’s great with tea. Sometime I’m going to try making it substituting honey for part of the sugar… I think that would be even more tasty. The recipe is based on one from Epicurious, with a few changes.
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Salsa Verde is a great addition to eggs, mild flavored meats and enchiladas, and tortilla chips. It’s sweet and sour and nicely green tasting (not green like mulch, though). Using a food processor, it only takes a few minutes to make. (more…)

I’m not a fan of all things seafood - in fact, I’m pretty much a fan of no-things seafood - but well prepared seared tuna with sesame seeds can be wonderful, provided the tuna is very, very fresh. It’s the best of both worlds; a light fresh sushi-ish interior with a tasty, seared, sesame-crusted outside. This recipe is easy; all you need is a pan, a burner and a source of very fresh high quality tuna steaks.

Serves 2

Requires about 10-15 minutes of work.

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6 peeled garlic cloves
1 large peeled shallot
1tbsp olive oil
2 acorn squash (you can substitute butternut squash or pumpkin if you want)
3c chicken or vegetable stock
1/4c half-n-half or light cream
1/4c maple syrup
1tsp salt
ground pepper to taste

Serves 4

1. Wrap the peeled garlic cloves in a bit of tin foil and roast them in the oven at 400 degrees F for about a half an hour. They should be soft, fragrant and sweet when they come out of the oven.
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