Food In Many Forms

It's early March, and at work we are just starting to think about what we are going to planting in the garden. Meanwhile, I've been enjoying the last few weeks of winter vegetables - roasted sweet potatoes, onions and garlic galore, and now Brussels sprouts. While dinner was baking in the oven today, I was prepping this sprout-gnocchi combo for lunch tomorrow. I let it cool, packed it up, and threw the vinaigrette in an empty jar for tomorrow. Ingredients 2 Meyer lemons 1 pound Brussels sprouts, trimmed and quartered 1 (12 ounce) package  refrigerated gnocchi 1/2 medium onion, sliced 4 tablespoons extra-virgin olive oil, divided ½ teaspoon ground pepper, divided ¼ teaspoon salt, divided ¼ cup slivered oil-packed sun-dried tomatoes Directions 1. Preheat oven to 450 degrees. 2. Slice and seed 1 lemon. Toss in a large bowl with Brussels sprouts, gnocchi, 2 Tablespoons oil, 1/4 teaspoon pepper, 1/8 teaspoon salt. Transfer to a large rimmed baking sheet. ...

A few weeks ago, I discovered this amazing produce market in Watertown. I don't think I've ever been to a proper market that was over 50% just fresh produce. It was the sort of the place that if you wanted some exotic vegetable and didn't know where to get it, you always knew you could go there. I was excited to be there, but also was trying to not go overboard. So, when I saw some good-looking snow peas, I picked out a few, but not too many. I figured they would just end up in a stir-fry or something. But a few days later, they still had not been cooked, and I found this recipe from chowhound that was well-suited to what I had on hand. My boyfriend's only complaint? I didn't make enough. It looks like I'll have a chance to make it for him again since snow peas are just coming into season. Ingredients 1/8 cup soy sauce 1 tablespoons red wine 1/2 tablespoon granulated sugar 1 teaspoons cornstarch 1/2 teaspoon rice vinegar 1/4 teaspoon red pepper f...