This pesto is really tasty on a variety of foods. Just a dollop on salmon, pasta, vegetables, asparagus etc really adds a lot of fresh flavor. In the middle of winter this recipe was one of few ideas I could come up with and it really is a good way to make something out of nothing. Read more…
Okay, so I don’t make gnocchi all that often. They are well… pretty darn good but I am not always in the mood to put in the effort it takes to prepare them. They really are not all that much work honestly but there are usually better ideas that are more worthwhile. I am a huge fan however of fall flavor and I use pumpkin quite a bit and am always looking for a creative way to work it into common dishes. Read more…
The time frame to enjoy your own garden or farmer’s market tomatoes is very short so there is no time to mess around. I think a tomato salad is just about the best way to properly dispose of large quantities of one of the all time best garden items. Read more…
From time to time I like to come up with recipes utilizing foraged foods that are a departure from the simple routine preparations. That is not to say I don’t like simple foraged recipes. Straightforward with minimal ingredients is central to serving up foraged foods but it is sometimes nice to mix up these ingredients in more random ways. I think this recipe does the trick and puts the flavor of your fresh and tasty mushrooms right up front. If you are up for giving handmade tortillas a try (yes!), the recipe follows. Read more…
I sense a bit of uncertainty for many folks that like to cook when it comes to making your own tortillas, but they really are quite quick and easy to make. And of course they are one of a kind. I have made them for a long time and have used numerous instructions. I can now throw them together like clockwork and have tried here to both combine all the tips and tricks necessary to make them easy for the first timer. There are only two ingredients but making tortillas is all about the method and the details. Read more…
I planted asparagus in my garden two years ago and this spring my patience paid off. I have gardened for my entire life but this is the first time I have eaten fresh asparagus from my own garden and it was well worthwhile. Asparagus has the distinction of being one of the few perennial vegetables grown on a regular basis, that is, those that can be harvested each year without replanting. Read more…
When you put just a few ingredients together in just the right way it is very satisfying and this is what I believe cooking is really all about. I also really get a kick out of shopping in my own yard for the ingredients. I have prepared dandelion greens many times and I prefer them smoothered in garlic, olive oil, salt and pepper. It makes for a great side to just about anything. Read more…
This recipe cheats the fall season a little by using summer garden vegetables that have their days numbered but are still around, barely. If there are two vegetables that are here and then gone completely until the next season it’s tomatoes and peppers. You simply cannot get them fresh and they also won’t survive being shipped so when they are gone they are gone. Read more…
Sometimes it’s nice to have limited ingredient choices as this helps to direct the creation of a recipe. Here I use almost everything that’s ready in my early spring garden this year. Although every fruit is a perennial plant, only a few vegetables are, asparagus being an exception. Read more…
This dessert is a bit unique – big juicy blackberries or boysenberries combined with wine and some richness yet it is still delicious, cold, and refreshing. It’s a good dessert for a dinner party as it is easily made ahead. Read more…
by the handful 