You know spring has sprung, when you see asparagus! Adding vegetables to whole grains always makes for a hearty side dish that can easily double as an entree. It’s an easy way to begin transitioning to a plant based diet, too.
by Tina Martini, The Medicine Chef Read more →
I have never met an ice cream, or ice cream dessert, that I didn’t like. One of my all-time favorites is the milkshake. Sadly, milkshakes can be a bit too heavy. But, by mixing the bubbly feel of icy soda water with the silky richness of really good ice cream it becomes altogether light, interesting and, oh so, satisfying.
by Tina Martini | The Medicine Chef Read more →
Our bean arbor is, for me, a spiritual place. I feel peaceful and protected, cocooned in the shady, cool quietness there. The first time I went picking in the arbor, I walked the entire length of it and didn’t see a bean. They are kind of camouflaged, green on green, just hanging there within the tendrils and leaves of the bean plants. You have to snap on a mental filter to let you see the beans among the vines and then they become obvious. You have to learn to see them. Read more →
Dry rubs are my “Thing!” I love the deep flavors and the crispy crusts that only my dried herbs and spices can impart. Jerk celebrates the flavors of the Caribbean and is traditionally very spicy from the liberal use of a native Caribbean chili known as Scotch Bonnet.
by Tina Martini, The Medicine Chef Read more →
The dressing in this recipe isn’t really a dressing at all. It’s more of an Asian-inspired pesto.
by Tina Martini, The Medicine Chef Read more →
I loved Chef Martini’s Mint Infused Pineapple-Cucumber Granita so much that I was inspired to make an adult version of my own. With a honeydew and some watermelon already in the fridge and acknowledging necessity as the mother of invention, those were my fresh ingredients. Read more →
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