curried quinoa with roasted cauliflower

I live in a house of six girls. Six food-savvy, taste-conscious girls who can whip up some candied walnuts, bananas foster, or a darn good casserole anytime you please, but six girls on a just-graduated-college-sized budget nonetheless. The result, then, is this: our house’s spice cupboard is far from shabby–we have the essentials and then…

springtime orzo salad

Because this orzo salad brings together a trio of delightful spring vegetables (radish, snap peas, and green peas), I wanted to begin with a few lines of springtime poetry, perhaps a nice Mary Oliver or a pensive Robert Frost. But unfortunately, the poetry class I’ve taken this semester on W.B. Yeats, T.S. Eliot and Ezra…

mind your peas

“Easy to see why” is a phrase oft-used around the Fields home, having entered our vernacular via a certain picture book now legendary to my childhood, as some picture books are wont to become. And the phrase becomes relevant again here. After preparing two a-pea-ling dishes for this week’s blog post (a fabulously fresh tabbouleh…

shelling for beginners

Before the recipes, a story of woe, borne out of plain pea ignorance: On Saturday morning, this idealistic blogger drove to Grand Rapids’s Fulton Street Farmer’s Market in search of peas. It’s June, doggone it, and I predicted the market would be pea pandemonium, a treasure trove of not just snow and sugar snap, but…

a fashion and a madness

In a letter dated May 10, 1696, French noble Madame de Maintenon¬†wrote: “This subject of peas continues to absorb all others. The anxiety to eat them, the pleasure of having eaten them and the desire to eat them again, are the three great matters which have been discussed by our princes for four days past….