Chris Styler

Freelance Food LLC

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Fig-Oat Squares

Fig-Oat Squares

Posted by on Jun 22, 2015 in Quickies, Sweetness | 0 comments

Oats, figs and raisins–what could be bad? If you can find it or make it, a scoop of peach ice cream or sorbet would be perfect here. Subbing coconut sugar for brown sugar will give a slightly different look to the finished squares. The squares in the picture above are made with light brown sugar. Makes 16 2 ×2-inch bars 1 cup quick-cooking oatmeal...

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SSPLT (Smoked Salmon, Pancetta, Lettuce and Tomato)

SSPLT (Smoked Salmon, Pancetta, Lettuce and Tomato)

Posted by on Jun 16, 2015 in Quickies, Small Plates | 0 comments

SSPLT (Smoked Salmon, Pancetta, Lettuce and Tomato Sandwich) Dishes that combine land and sea are incredibly satisfying and deep in flavor. Think: New England Clam Chowder (made with salt pork), Stir-Fried Chicken and Shrimp from your local Chinese place and this 10-minute sandwich. Use whatever bread you like, but the chew of a dense multi-grain bread...

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Roasted Brussels Sprouts

Roasted Brussels Sprouts

Posted by on Jun 12, 2015 in Quickies, Vegetable World | 0 comments

Makes 6 servings   1 pound Brussels sprouts 1 tablespoon olive oil Sea salt and ground black pepper Heat the oven to 400 F. Cut off the core end of the sprouts and cut them in quarters (halves if they’re small). Spread them out on a half-sheet pan or large baking pan. If any of the leaves fall off, scoop those onto the pan as well. (I’ll tell you why...

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Agave-Glazed Carrots (with a kick)

Agave-Glazed Carrots (with a kick)

Posted by on Jun 12, 2015 in Quickies, Vegetable World, Vegetarian | 0 comments

When I first tried these out I used Ajì, which can mean anything in the Latin world of chiles. My ajì was pretty mild so I ended up using a few big pinches. If your powder of choice is hotter—like cayenne or chipotle—start out with a little and add a little more toward the end of cooking. Makes 4 servings 1 pound carrots (mixing up the colors is nice) 1...

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Garlic Scape Pesto

Garlic Scape Pesto

Posted by on Jun 10, 2015 in Great Greens, Quickies | 0 comments

Garlic scapes are a true seasonal treat. Like ramps, no one has yet figured out a way to grown them 4,000 miles away and then ship them to us in the middle of December. Take advantage of them when they’re around (early June in these parts). If your farmers’ market is host to garlic growers they will sell scapes in early summer. The scapes are always cut...

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Pasta with Sausage and Chard

Pasta with Sausage and Chard

Posted by on Jun 5, 2015 in Quickies | 0 comments

Makes 4 servings ½ pound (i.e. ½ box) chunky pasta shapes (ziti, rigatoni, fusilli) ½ pound (about 2 links) sweet or hot Italian sausage 1 medium yellow onion, cut into thick strips 1/3 cup Basic Tomato Sauce 1 bunch chard, stems removed and the leaves coarsely chopped, washed and spun dry Parmesan cheese, shaved into shards with a vegetable peeler (or...

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