Laura Rebecca's Kitchen

It’s CSA season again! This is our first year with the UUCC CSA, supplied by the Fellenz Family Farm but in the past, we’ve been a part of the Fellenz CSA distributed from Geneva, as well as Peacework Farm’s CSA based in Newark . Monday was the first distribution day, delayed from May 19th due […]

You know what’s delicious? Carrot soufflé. To be honest, it’s not a real souffle, but it does have a light and airy mouth feel similar to its namesake. It’s also sweet, colorful, packed with vitamins and –most importantly– flavor. If you’re not a sweet side-dish kind of person –you shun candied yams at Thanksgiving, for […]

It might actually be Spring. I’m not totally committed to that idea yet, because I live in Upstate New York and we had several inches of snow on the ground about two weeks ago, but I am hopeful. The sun is shining, the birds are singing, and it’s supposed to get up to 68-degrees tomorrow. […]

Ohhhh, Parsnip. I love you. Sure, you’re supposed to be the side complementing a roast chicken breast but, let’s be honest: you’re the star. You made me eat each and every piece of you, sliced in thin strips, tossed in olive oil and sprinkled with salt and pepper. The high temperature of the oven softened […]

Kicked Up Green Bean Casserole: pretty, by casserole standards. I’ve never been a fan of the traditional green bean casserole but Shane really likes it, so I’ll make it on occassion — most recently, for Thanksgiving. I’m not crazy about green beans anyway, and the regular recipe yeilds a bland-tasting and grey-looking casserole. For Christmas […]

This butternut squash risotto an ideal dish for a cold, fall night. Like all good risottos, it’s rich and creamy, with brimming with flavor from the chicken stock, white wine, and onion. The squash’s flavor takes a backseat in this dish, but clearly, its sunny, bright color is at center stage. All this needs is […]

Click image for source. This is just so good. But when you combine fresh tomatoes and basil with extra virgin olive oil, garlic and Parmesan, it’s hard to imagine something bad! (Looking forward to tonight’s leftovers…) One thing though: I think12 oz of pasta (as the original recipe calls for) overwhelms the sauce. You may […]

Our neighbors, Chris and Shelly, are about the nicest neighbors anyone could ask for, always ready to lend a hand. Or a vegetable — Shelly sent over two giant zucchini and an equally large summer squash on Sunday, grown in their backyard garden. The squash & ‘zuke were perfect for the Vegetable Tian recipe I’d […]

Next time, I’ll reduce to amount of Jicama by half and increase the amount of corn by two or three. I couldn’t get enough of the taste of roasted corn in this salad — delicious! (And, yes, I left out the cilantro…) Roasted Corn, Jicama and Mango Salad4 ears fresh corn, unshucked 1 large jicama, […]

Grilled Corn with Lime and Cheese served with Balsamic Marinated Skirt Steak. “Grilled Corn with Lime and Cheese.” It sounds fabulous, doesn’t it? And there are elements that are good: kernels of fresh corn, sugars caramelized by high flame. The tart yet fresh juice from a good lime. The subtle heat from a dusting of […]