Parmesan Crisps
So dang easy to make and a great accompaniment to soups, salads, or anything you want to fancy up. Preheat oven to 400. Line a […]
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Garlic Confit
How to use it? Top pizza with it, use in pasta dishes, add to mashed potatoes, lightly mash with butter, and spread on baguettes for […]
Spiced Nuts
½ cup of sugar 1 tsp salt 1 tbs chili powder 2 tsp cinnamon 1 tsp cayenne pepper large egg white 4 cups nuts of […]
Roasted Beets
Preheat oven to 375. Place parchment paper over a baking tray for easy cleanup. Cut off the ends of the beets and rub the surface […]
Fall Beet and Apple Salad
This is a beautiful fall salad. I like to add sliced radishes and avocados. You can also include cooked chicken, shrimp, or garbanzo beans for […]
Creamy Mushroom Ragu with Polenta
Have posted this recipe before but it’s one of my favorites and applies to our herb (fungi) of the month. – serves 2-3 So satisfying […]
Quick Refrigerator Pickles
I love pickles and it is so easy to make your own. Yes, you can do the whole canning operation but this is great for […]
Butternut Squash Soup with Chipotle Cream
Delicious and good for you with all those warming spices! – serves 8-10 2 tbs butter 2 tbs olive oil 1 butternut squash, peeled and […]
Stuffed Zucchini
Stuffed Zucchini No blossoms? Whole zucchinis are also delicious stuffed. 4-6 small zucchini (save the baseball bat size for lethal weapons) olive oil ½ cup red or […]
Stuffed Zucchini Blossoms
What to do with all that roving zucchini? Now you know. A little more labor intensive but so worth it. Delicious and quite the show […]
Watermelon Tomatillo Mint Salad
Delicious and refreshing salad for those hot evenings. Feel free to skip ingredients you don’t have; I consider the tomatillos and watermelon essential. Serves 6 […]
Mexican Summer Salad with Lime Dressing
Light and refreshing, nice for picnics or served with hot, buttered tortillas. (4-6 servings) ¾ cup chopped seeded tomato ¾ cup chopped peeled jicama ¾ […]