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steph & jess

Sour Cream Cake

I never knew that sour cream was such a good baking ingredient! Apparently this is common knowledge, though. So I can’t really say I discovered it, but it is something new that I learned, and I’m happy to have a way to use up extra sour cream from Mexican-themed dinners.

I found this recipe in a wonderful cookbook I received as a wedding gift (thanks, Ethel!). It was the first thing I tried from this book, and I’m looking forward to sharing more of its recipes with you.

Soba Noodles with Vegetables

This was served as the side dish with my broiled tofu, which Martha Stewart suggested as a meal. Well, I will always listen to Martha, because this was a great meal! Maybe I would have considered this the main dish and the tofu the side dish, but I served them on the same plate at the same time, so whatever. It’s delicious nonetheless.

Broiled Black Pepper Tofu with Ginger Lemon Dipping Sauce

Soooo remember when I was freaking out about that almost-exploding tofu package? I had been preparing to make this meal. And I made it anyway, but I bought a new package of tofu, because I didn’t want to risk anything.

Think you don’t like tofu? That’s probably not true; you just have to cook it the right way. I’ve made a slimy tofu before, but you just have to cook it the right way and it’s great! And it’s as easy as broiling it for less than 10 minutes.

Mushroom Risotto

Risotto has a reputation of being impossible to make. You have to sit there and stir constantly, your arm tired and burning over the hot stove. Well, I’m here to tell you that this is not the case! Making risotto can be easy, and doesn’t take so long. I thought I was taking on a much harder project than it turned out to be.

Spicy Tuna Tacos

I have been wanting to make fish tacos for a long time; it’s always what we order at Mexican restaurants! We often have Mexican-style dinners at home, but they’re usually either chopped meat-based or bean/vegetarian tacos. This recipe was slightly more work than our typical taco night, but was much more fun and delicious. Plus, I had been meaning to use the frozen tuna steaks I bought at Trader Joe’s.

The fun in this meal is that you put all of the taco components on the table and then you build your own dinner.

Sugarplum Cobbler

I never ate a sugar plum before this weekend, but when I saw them at the Greenmarket on Friday I decided to be brave and try something new instead of going with something I knew I loved, like blueberries. I like plums, after all, and sugar plums seemed to me like they were just cute, sweet plums.

Well, that’s basically what they are, but I didn’t finish the whole basket and after sitting on the counter ripening (I probably should have stored them in the fridge) they became rather mushy. So I decided to turn them into a cobbler and whipped up an easy biscuit recipe to spread on top.

Ralph’s Summer Squash Pasta

When my brother-in-law Ralph found out that I was having trouble using up all of the summer squash I’ve been getting in my CSA, he told me about a delicious pasta dish he made with browned zucchini, lemon and ricotta cheese. I was intrigued. When his mother-in-law told me it was the best pasta dish she had ever eaten, I knew I had to make it for dinner as soon as my next pickup, filled with two pounds of farm-fresh summer squash, arrived.

Summer Squash Pancakes

We have been getting so much summer squash from the CSA lately! Sure, we’ve made stuffed squash with dairy and meat, and jibben and carpaccio, but don’t worry, we haven’t run out of ideas yet!

Mustard Greens Recipe With Cumin and Balsamic

As those of you who follow us on Facebook and Twitter know, I have been picking up fresh veggies from a local, organic farm via CSA. I had no idea what to do when I got mustard greens and mizuna (I don’t like mustard! I had never even heard of mizuna!), so I consulted the always-reliable internet and found this recipe on epicurious.