Portabello Mushroom & Basil Pesto Panini / Roasted Sweet Potato Salad / Escabeche & Savory Granola

Blog Post & Recipe: Portabello Mushroom and Basil Pesto Panini [via]

I decided to have a vegetarian dinner for my family last night and picked up some big beautiful portabello mushrooms for our paninis. I also added fresh basil pesto, mozzarella, tomatoes and sweet vidalia onions to them.

Blog Post & Recipe: Roasted Sweet Potato Salad

And it definitely takes the right kind of potato salad to make me realize that it’s ok to eat something warm on a hot day. I simply have no patience for chill time when there are sweet potatoes, black beans, red peppers, cilantro, and lime involved.

Blog Post & Recipe: Escabeche + Savory Granola (+ Las Manas Tamales)

So, you can imagine our delight when a plate of pickled asparagus, beets and carrots topped with a mess of puffed millet, seeds and spices arrived at our table. After our first bites, we both nodded in agreement. This is so good ...

The vegetables were sharp, intensely flavored and very vinegary. The granola is toasted, salty, sweet, and umami.

Concept: use that grill as a sandwich press. (Or has this already occurred to you, M?)

5 Drinks / Egg & Grilled Tomato Sandwich With Fresh Herbs / Ricotta Millet Pudding

Article & Recipes: Make your own drinks!

Click on the pictures above for Susy's delicious recipes for cherryade, cucumber gin, lavender lemonade, star anise voda and masala chai

Blog Post & Recipe: So many things: P2P, life and an Egg and Grilled Tomato Sandwich With Fresh Herbs

Now assemble the sandwich: first you put the tomato slices on the bread, if there are any juices, drizzle these on the bread before putting the tomato on it. Salt it. Then you put the egg on that and finish with adding a little salt and drizzling the herb oil over it all.

Blog Post & Recipe: Ricotta Millet Pudding

This deliciously creamy dessert references familiar dishes like rice pudding and coeur a la creme but manages to also maintain a unique identity. It is fresh, creamy, lemony, and perfect for spring. The warm raspberry sauce poured over the cold pudding is absolutely delightful.

Ricotta Millet Pudding with Warm Raspberry Compote

Watercress Pesto / Washing Mushrooms / Another Blogger's Favourite Posts of 2009

Blog Post & Recipe: Watercress Pesto

Watercress is a perennial herb and part of the Nasturtium family and is known for its peppery flavours. As it ages though these flavours can turn bitter so it's best to use younger specimens.

Blog Post: Should you wash mushrooms?

(One of the responses comes from a poster who works in a mushroom farm -- scroll down to 'MatMatMat.')

In the red corner, we have the traditionalists – Delia, Gordon, Larousse Gastronomique – warning me to keep my precious cargo away from the sink at all costs.

Beckoning me from the blue are the hip young guns for whom rules are as old hat as Gordon himself – among them, the scientifically-minded food writer Harold McGee and his disciple Heston Blumenthal, who dismiss this ancient prohibition as 'nonsense'. Go on, they urge, give them a good old rinse.

Blog Post & Recipes: my favorite recipes from 2009

cinnamon oatmeal waffles ... millet vegetable bowl ... lemon, parmesan & chickpea cabbage salad ... strawberry rhubarb crumble ... the easiest pizza dough in the world ... bouchon's simple roast chicken ... tomato & corn biscuit pie ... stewed peppers, tomatoes & onions ... chicken thighs in riesling ... chocolate chip maple walnut cookies ... sweet potato, corn & jalapeno bisque ... better than from a bakery granola