Snowmageddon

The east coast is gearing up for a "crippling storm". The latest report for Washington is calling for 20-30" of snow. Local residents are stocking up to hunker down during the snowpocalypse of 2010, creating crazy, long lines everywhere. Grocery store shelves are becoming barren in the mad dash to beat the worst of the weather.

So, we've taken stock of what we've got in-house and decided to plan for a few dishes from our kitchen pantry:

Tomato Garlic Rice
Rice with Peas and Carrots, Flavored with Cardamom
Bucatini with Parsley and Breadcrumbs
Tuna Farfalle
Chickpeas with Swiss Chard
Spicy Chickpeas with Ginger
Heirloom Bean Chili
Italian Meatball Soup Rapido

Growing Your Own Garden

If Mrs. Obama can generate as much buzz as she does with each new outfit she wears, then what and how she’s feeding her family is likely to influence more Americans to plant their own gardens as well. For not too much ($50), you can get a selection of the same seeds that were planted at the White House and that are being harvested for First Family meals. Offered by High Mowing Organic Seeds in Vermont, this collection includes 18 vegetable and herb packets to grow your own "White House" vegetable garden. It's something to consider.

Bring a Salad

Vegetables do not always have to be on the side. A big Greek salad supplemented with grilled chicken, meat or fish can be a fresh and bright weekday meal or good, big-party food. This “refined” version from our latest Cook the Book pick, is more than just feta, cucumbers, tomatoes and a few olives. It can be assembled about an hour ahead of time and kept in the refrigerator. As always, do not dress the salad until just before serving and don't pinch on the quality of olive oil or olives used in this salad. It makes a difference.

Recipe: Tonight's Greek Salad

Sausage Savings

Sausages make a quick, easy, delicious and affordable weekday dish. Pick all you need up on your way home from work, toss it all in one pan, roast, and dinner is ready. You'll have time to walk the dog, take a shower and set the table all in the time it takes to cook. If you are keeping track, total cost $18.60.

Recipe: Sweet and Savory Sausage

Why We Should Cook

In a recent New York Times Magazine article, Michael Pollan says “It’s hard to imagine ever reforming the American way of eating or, for that matter, the American food system unless millions of Americans — women and men — are willing to make cooking a part of daily life. The path to a diet of fresher, unprocessed food, not to mention to a revitalized local-food economy, passes straight through the home kitchen.” You may say “But I am not that good of a cook.” Cooking more will make you a better cook.

With so much in-season and at market these days, all you need to do to cook a good meal is to keep it simple and eat from the full spectrum. A smart idea from the Greeks, here is a weekday supper dish that you will turn to again and again. The chicken cooks in a golden blanket of yogurt, that sets to a soft custard. Serve with a plate of farm fresh tomatoes and a salad of greens.

Recipe: Greek Chicken Baked in Yogurt

Fresh Garlic

Last week in a pinch to finish this recipe, the only garlic available from a local Whole Foods store was from Argentina. There was nothing locally-grown or even from the US - and the garlic was dry, papery and had a bitter flavor. Not the quality you would expect when paying premium price. Fresh garlic (in-season during the summer months) is moist, fleshy and tinged with green. It’s a kitchen staple that we often take for granted and the magic ingredient for so many meals.

Recipe: Crazy Water: A One-Pot Fish Dish

Tip: There are two rules for garlic: never burn it and if the head is old, crumbly or sprouting green shoots, throw it out, because it's bitterness could ruin your dish.