Walnuts are something I find quite regularly, but rarely eat. Since my dumpstering partner is allergic and I can’t stand the thought of leaving an expensive bag of nuts in the trash, I take them and they just pile up. It recently occurred to me: why not make nut milk? After all milk is relatively… Read More Walnut Milk
I’ve been collecting dried fruit and nuts for months and not eating much of them. I had been considering making a big tub of trail mix, but it’s more convenient to eat trail mix when made into bars. I roughly followed these instructions for making your own Kind Bar style fruit and nut bars, which… Read More Cherry Nut Bars
Since I’ve been sick for the past few days I’ve been eating mostly frozen meals, dried fruit and little ice cream cones. The little ice cream cones are great because even though they’re melted when we find them, the ice cream is coated in a chocolate shell that keeps it intact until they can be… Read More Pesto Chicken and Asparagus with Cashews
This is a recipe I normally make with couscous, but since I have orzo instead, I’m going to make it with orzo. It’s a one pot dish that involves putting the bowl of the rice cooker directly on the stove. If you’re not sure if your rice cooker can do that, it’s probably best to… Read More Rice Cooker Orzo
A friend recommended this soup recipe immediately after I’d found a head of cauliflower, and if not for his praise of it I would have dismissed cauliflower soup as some kind of bland mush you eat on a fad diet. Of course, it’s not just boiled cauliflower. Half of the cauliflower is roasted and then… Read More Cauliflower Coconut Soup
Two weeks ago I found a bag of almond meal. This isn’t finely ground enough to use for stuff like macarons or frangipane but it’s great for breading. So I’m using it to bread some mahi-mahi. I grew up calling this fish “dolphin,” which of course led to a lot of people briefly upset at… Read More Almond-Crusted Mahi-Mahi
The French macaron has become trendy in the past few years (my favorite flavors are earl grey, rose, and pistachio), leading to an occasional need for clarification between that cookie and the coconut macaroon. The similarity is in more than just the name; the two cookies are derived from a common almond-based ancestor, and both… Read More Chocolate-Drizzled Coconut Macaroons
This is the third time we’ve found burrata. I had never had burrata until I started dumpstering, and it was something my friends spoke of it as though it were a mythical artifact; the ancient golden sword of cheeses. I believe one of them mentioned stuffing a whole one inside a hamburger patty, but maybe… Read More Burrata and Arugula Salad
While dumpstering I get a surprising amount of dried fruits and nuts. Initially I thought I would take some apricots and figs and almonds and mix them with spices and brandy to make pan de higo, a Spanish fig cake I’ve made a couple times before. I still have a chunk in my freezer (it’s… Read More Apricot Chicken Tagine
I have a lot of nuts and seeds. Specifically, I have two pounds of sunflower seeds. They make good snacks, and I use nuts and seeds often to make pie crusts and pesto, but I went looking for recipes that use a lot of sunflower seeds. I remembered an episode of “Parts Unknown” where Anthony… Read More Sunflower Seed and Gouda Risotto
