Recipe: Delicious Baked Onions
This is delicious enough for a company meal, but simple enough for a Monday dinner like last night. It is fabulous perfection when paired with…
Side Dish
Recipe: Roasted Carrots
This was really easy and delicious. We had a bag left from the holiday of those carrots that are peeled and ready for dipping; they needed to be eaten so I
Photos of Local Mushrooms
Recently I stopped by Holbrook Farm and to my delight they had just received their first delivery of these beautiful, delicious, local mushrooms.
How to Keep Pesto Green
Maybe you all know this and I’m slow to catch on? Or does your homemade pesto turn brown in the refrigerator? Well, I now know the simple trick for beautiful…
Photos of Recent Food
Yesterday I posted a blog about our recent salads; today, here are the rest of the photos of our recent food. Sorry there are so many; I’ll try to…
Recipe: Zucchini Raisin Muffins
A favorite way to eat zucchini, these zucchini raisin muffins are both easy to make and delicious!
Recipe: Cream-Braised Green Cabbage
Now I would never have thought so, but this is absolutely marvelous. The two of us ended up eating this whole fresh-from-the-garden cabbage in one sitting…
Recipe: Summer Squash & Spinach Casserole
Got a ton of summer squash? This is delicious and a great way to combine the scores of fresh produce we have rolling in over here. It also is a wonderful way to use those fresh herbs we’ve got growing in large pots just outside the kitchen door. This dish is much more beautiful … Read more
Recipe: Garlic Scape and Almond Pesto
If you are growing garlic scapes or see them in the Farmer’s Market this time of year, this is a great use for them… a wonderful garlic delivery system!
Recipe: Cornbread with Sprouted Flour
As discussed previously on this blog, I’ve been working on recipes incorporating Sprouted Spelt Flour. This cornbread is a keeper. It is delicious!
Recipe: Roasted Ratatouille
I like this better than any other ratatouille I’ve tasted. The roasting makes the difference! Be sure not to use too much…
Recipe: Leek, Scallion, and Fennel Gratin
This was delicious and easy to make. I served it recently with fish smothered in pesto made fresh from the garden, and it was truly a wonderful meal. This recipe is from a beautiful cookbook shown below that I recommend as well. Leek, Scallion, and Fennel Gratin 3 large leeks, white part only, washed, … Read more
Recipe: Sauteed Arugula with Raisins and Hot Pepper
When you have a lot of arugula growing in your garden, you are hard pressed to get it all eaten; there are only so many arugula salads you can eat! This recipe is great for cooking down volumes of the stuff in a delectable way. (Serves 2) Sautéed Arugula recipe 5 cups of Arugula … Read more
Recent Food
I appreciate beautiful, fresh, delicious food. Here’s what we’ve eaten lately. Other than various tuna veggie melts and multiple homemade salmon burgers in whole wheat pitas, find here eggplant rollatini, fried calamari, pasta carbonara, alfredo tilapia noodles, spinach quiche, shrimp salad, scrambled eggs, almond-crusted tilapia with watercress & walnut salad, and at the very bottom, … Read more
Recipe: Heavenly Deviled Eggs with Honey Mustard Dressing
These deviled eggs are so good, I’m posting this recipe today because of a blog reader’s request. The recipe makes more dressing than one set of devil’s eggs requires. We keep it in the refrigerator to use as dressing (particularly good on Boston or butter lettuce) or use it to later make another batch … Read more
Recipe: Tabbouleh with Shrimp, Feta, Dill and Parsley
Here’s a different than usual version of tabbouleh that I like better than the traditional one. It is wonderful to make ahead for quick lunches or dinners; the flavors are best if they mellow a bit in the refrigerator anyway. And with the shrimp in it, it is a complete meal in a bowl! … Read more