Eggplant Ragu


When we planted the garden this year, along with the zucchini plant, the tomatoes, the basil and kale, we had a lone eggplant seedling.  I really didn’t think we’d have much luck with it, but our neighbor thought it would be fun to try.  Last year’s “fun to try” plant for the garden gave us more than 100 serrano peppers, so perhaps I should have been more optimistic about this little eggplant seedling. Our little seedling has given us nearly 12 small eggplants so far this season.  I’ve made eggplant parmesan and eggplant sauce with sweet corn polenta.  When I … Continue reading

Potato and Cheddar Pierogi


Last weekend I was back in Boston, and my mom took a day off from work so we could spend it together.  I don’t get nearly as much Mom time now that I live 3000 miles away, so it was a rare treat.  I lodged a special request that we spend part of the day making pierogi.  Pierogi (a potato-filled dumpling of Polish origin), didn’t play any prominent role in my childhood, but my mom has fond memories of her Aunt Katie making them.  We’ve been slowly collecting several generations worth of family recipes and dishes, and I really can’t … Continue reading

Lemon Snowcap Beans and Stars Soup


Another week, another soup recipe.  Soup is so convenient for a packed lunch, easy to load with vegetables and protein, and so satisfying when heated up.  This recipe even uses tiny star pasta, though you can use any kind of tiny pasta if you can’t find stars. Rainbow Swiss chard just makes me smile.  I remember the first time I saw it at the Union Square farmers’ market in Cambridge.  I barely knew what it was, and I certainly didn’t know what to do with it, but I bought it anyways because the pinks and reds and yellows of the … Continue reading

Zucchini Week: Zucchini Noodle Lasagna


Our single zucchini plant is taking over the garden.  Looking back to when we first planted it, it’s hard to imagine that it has grown so much.  We’ve finally reached the stage that the plant and its leaves are so big that we have hidden zucchini.  Even though we try to check it carefully, we keep being greeted in the mornings by surprise zucchini that have managed to grow to the size of a toddler seemingly overnight.  Thanks to this phenomenon, I’m christening this week “Zucchini Week” here on B2B, where you’ll have the fun of seeing me try to … Continue reading

Cauliflower Macaroni and Cheese with Zucchini and Kale


Pasta the night before a race is a tradition for me.  I know it’s a tradition for everyone, but I really look forward to the pasta the evening before a race.  Macaroni and cheese is one of my favorites.  My grandfather made an incredible macaroni and cheese with pounds of cheddar and stewed tomatoes and bread crumbs.  He made it most every time we visited.  It was incredible, but did I mention the pounds of cheddar?  Not super race friendly.  I’d seen Mark Bittman’s recipe for cauliflower macaroni and cheese all over the web recently, including on the Runners World … Continue reading

Anytime Pesto

Growing up, my first recollection of pesto was from a cross country pasta party.  I’m not sure how pesto and I hadn’t crossed paths until I was 16, but somehow we had existed in separate spheres.  I’d like to be able to describe a rapturous first meeting, but I wasn’t the most adventurous 16 year old, and the pasta looked oily and green.  Still, I remember how excited a number of the other girls were, but I’m certain I stuck with ziti and marinara. Somewhere along the way I “discovered” basil.  I have loved and killed a number of basil … Continue reading

Happy New Year!

Ricotta Gnocchi

J and I decided to stay in and cook something really decadent for New Year’s this year. We both have fond memories of the time we made gnocchi in my kitchen back in Cambridge, so we decided to try ricotta gnocchi this year. I followed this recipe from the NY times, just leaving out the sage. We decided to pair the gnocchi with a spicy arrabiata sauce plus a simple salad and some bread. The gnocchi were actually much simpler than the potato version. I just mixed together the eggs, ricotta, parmesan and flour. I also added in about a … Continue reading