This is a recipe passed down from a friend and it’s one of my favorite way to eat pickles. You can choose to omit the pepper flakes for a mild pickle. 1 qt jar 4 pickling cucumbers 1 tablespoon kosher salt 1 teaspoon whole peppercorns 1 teaspoon red pepper flakes 1 or 2 dill sprigs […]
This is straight out of Melissa Clark’s Zucchini-Cornmeal cakes with Mint Chutney and Yogurt in her cookbook DInner. It is DELICIOUS (Mike who despises anything in the squash family has requested these!). We call these “fritters” in our house. I make a simpler yogurt sauce, which I’ll include here, only to cut down on prep […]
During the busy summer season when we have zucchini, summer squash, fennel, peppers, and eggplant exploding out of our fridge, we make a very easy grilled dish with a side of garlicky yogurt sauce with fresh herbs to fill our bellies. Vegetables: Zucchini, summer squash, and/or eggplant, sliced in half the long way Fennel, trim […]
I love kale and swiss chard and we eat it all year round (we freeze A LOT for the winter time). This is a no-recipe recipe for an easy 15 minute side. You can tailor the dish to compliment the rest of your meal by changing the flavor additions (wine will be brighter and chicken […]
This is adapted from Food and Wine Magazine’s Quick from Scratch, Herbs and Spices Cookbook, that we received from friends on our wedding day many, many years ago. The recipe is actually called “Baked Sausages, Fennel, and Potatoes with Fontina”, but we call it Noodle-less Lasagna in our home. It is super cozy, comforting, and […]
If my husband, Mike, could choose a stir fry dish to have once a week, he’d pick this every time. We make it often in the spring and summer when we have fresh Thai basil available on the farm. You can use Italian basil as a substitute in the winter, but it doesn’t pack the […]
This is adapted from Everyday Italian by Giada De Laurentiis and is my go-to pesto recipe. It’s not overly garlicky and makes enough for 1 cup of pesto. It’s easy to double and freeze the extra (I freeze pesto in ice cube trays, then put the frozen cubes into a baggie in the freezer, popping […]
A friend’s mom made this one time when I had dinner at their home. She walked out to the garden, then back to the kitchen, and this salad was on the table in 10 minutes. It’s a lovely way to use cherry tomatoes, bush beans, and basil, all of which are bountiful in the summer. […]