donna's daily dish

seasonal cooking

6/22/2025

We are in week six of our CSA and the greens have been plentiful; could it be the rainy spring helped? In our box was a head of cabbage that I turned into Buttery Caramelized Cabbage with Barley, Peas and Spring Herbs. This recipe is by chef Katie Reicher who owns Greens Restaurant in San Francisco; it appeared in The Wall Street Journal on April 5th.

Ms. Reicher’s recipe called for farro, but I substituted barley. For the recipe you’ll also need kosher salt, fresh or frozen peas, olive oil, green or Savoy cabbage, butter, an onion, water, soft herbs (preferably a mix of mint, dill and basil), lemon zest and lemon juice. Fortunate for me fresh peas were included in our box and I had both dill and basil growing in my garden.

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evolving

6/16/2025

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Writing a blog takes more time than I thought, how do full-time food bloggers do it? Do they have “people?” I’ve changed up my system so instead of posting an image on Instagram, I hold off until I have a link to both the recipe and its review. Let me know what you think…do you care to comment?

One-Pot Chicken Cacciatore is from The New York Times and was developed by Cybelle Tondu. For the recipe you’ll need bone-in, skin-on chicken thighs, kosher salt, olive oil, waxy potatoes (Yukon Gold or fingerling), a sprig of fresh rosemary, anchovy fillets, fresh garlic, capers, dry white wine, white or red wine vinegar and fresh parsley.

I’ll start by saying my husband loved the potatoes in this dish and requested they be made on their own. However, they are cooked with the chicken which lends the rich flavor to the potatoes. The potatoes were cut into chunks and seasoned with rosemary, anchovy, garlic, capers, olive oil and salt.

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cooking with a purpose

6/8/2025

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I’m winding down watching my second granddaughter one day a week. The weather has been most uncooperative this spring, and we’ve had more cloudy and rainy days than I care to remember. Last week, I thought it would be nice for her to decorate some sugar cookies. The recipe is from the cook book, “The Official Disney Parks Cookbook: 101 Magical Recipes from the Delicious Disney Vault.” My son-in-law was on a recent business trip to Orlando and picked up this book. We had taken my daughter’s family to Disney two years ago, so this was a nice remembrance. Thinking ahead, I planned on making Pop’T Art Sugar Cookies and have my granddaughters decorate them.

While you don’t necessarily need to follow the Disney recipe, you do need to prepare a sturdy sugar cookie base. Also, consistency in thickness is important too. I rigged up a system using a paint stirrer and a 12-inch ruler, which were approximately the same thickness, and rolled my cookies between the two. The recipe yields six cookies that are 3x-5-inches, but I opted to prepare half a batch. For the recipe you’ll need sugar, butter, an egg white, all-purpose flour and salt. The glaze consists of powdered sugar, milk, vanilla and food coloring.

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seasonal cooking

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cooking with a purpose

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seasonal cooking

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cooking with a purpose

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