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Now that we have tomatoes to spare, why not try an easy salad dressing with some of the tomatoes that are “riper” than others. As we start to ease back into salad greens, it’s a good time to broaden our salad dressing repertoire, too. (more…)
Here’s a simple recipe to make your own tomato juice. Then, you can use it in the Summer Gazpacho Soup recipe, too, which follows, both taken from Vermont chefs Imrie & Jarmusz’s book, Cooking Close to Home. Enjoy! (more…)
From cooksillustrated.com, this recipe that serves 4 cooks the beans in an unconventional way, thereby keeping them crispy and bright green. Give it a try! (more…)
This recipe comes from the Smitten Kitchen website. Kabocha or Buttercup squash are an easy replacement for the pumpkin in this (or any) recipe. (more…)
Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato. This recipe comes from Epicurious.com. Yields 4 side-dish-sized servings. (more…)
Michael Symon’s Grilled Radicchio with Orange and Balsamic Vinegar recipe is a cinch to make — even on the grill. Recipe serves 4-6. (more…)
Adapted by Melissa Clark of the NY Times last December (link) from The Mile End Cookbook by Noah and Rae Bernamoff, this recipe makes about 4 dozen latkes. With the Holidays just around the corner, there is no reason to swap the celeriac now (Hint: celeriac keeps for months if you can store between 30 and 40 degrees and don’t allow them to dry out)! (more…)
From The Food Network magazine, this recipe serves 4. It is a nice addition to our repertoire for green beans, regardless of how sweet and delicious Farmer John’s beans are all by themselves. (more…)