A Trumpet Chard Pie

I’ve been thinking lately about what to cook in my newly acquired outdoor Moroccan oven. If you haven’t seen one, It’s a small earthenware container that houses a little charcoal fire. You put a tagine (also earthenware) on top and voila — you get an outdoor slow cooking oven that is compact, transportable, low tech, and downright fun to use.

chard pie under the hood: slow cooking on a bed of coals…

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Dolmas with hummus, pickles, beets, hard-boiled eggs, molded shredded kohlrabi and carrots, and a green salad…

When the heat kicks in ’round these parts, Ionah’s response, lately, has been — along with sipping San Pellegrino water on ice with a splash of coconut vinegar and a lime wedge — to browse the internet for real estate listings in Maine. A beautiful country in the summer. Cheaper than Colorado, but those massive wood piles out back scare the Charlies out of me. My response is to take a leaf from the Greeks, who know their heat, and make a batch of dolmas — stuffed grape leaves. Continue reading “Dolmas”