Here’s an Irish dish with a southern twist to celebrate St. Patrick’s Day. Colcannon is mashed potatoes mixed with cabbage or kale. I make it with collards, our main garden greens.
Posts By suwanneerose
Avocado & Tofu
I first came across the combination of avocado and silken tofu in Fuchsia Dunlop’s book Every Grain of Rice. Honestly, I didn’t think the combination of two mild, smooth ingredients was that interesting. I only made it because it seemed like a good way to use up two ingredients I had plenty of: avocados, and… Read More
Florida Avocados
We eat a lot of avocados around here, and it was high time we started growing our own. We planted trees a few years ago. Since then we’ve had avocados here and there, but this is our first big crop.
Avocado, Grapefruit and Fennel Salad
This is my favorite Florida winter salad. The shaved fennel is a nice change from salad greens.
Rosemary Roasted Flounder
I was reading an online travel guide to Portugal recently and found an entire discussion board on restaurants that offer filleted fish, as opposed to the traditional whole fish served there. I was surprised how many people, mostly Americans, explicitly did not want to eat fish served whole.
Hula Sunset
The tequila sunrise is one beautiful cocktail. It’s a combination of tequila, orange juice, and grenadine, which is served unmixed. The gradation of colors in the glass resemble those of a rising sun.
Rosemary Pecan Pesto
When you need to use up a bunch of herbs, pesto is the way to go. But have you ever tried making it with rosemary? It works, and it’s surprisingly versatile.
Black Sapote Mousse
Black sapote is a unique tropical fruit. It’s often called “chocolate pudding fruit” because the pulp is the color and texture of chocolate pudding. It’s a type of persimmon native to Central America. They grow in Florida, and you can find them at farmer’s markets from December-March.