Quick Combos: Watermelon Radish, Butternut Squash, Greens, Apples & Mushrooms Watermelon Radish Gorgeous watermelon radishes bring a bright, peppery bite to a simple bean salad. Slice radishes in half moons and combine with 2 c cooked garbanzos, a handful of Read on!
Roasted Ratatouille Panzanella There are certain recipes that are the little black dress of the kitchen. Timeless, elegant, simple – perfect for every occasion. We rely on them in much the same way we’d shimmy into that dress, looking Read on!
Zucchini-Basil Fritters with Yogurt Olive Oil Sauce If you’re using the right olive oil, you won’t think we’re crazy for publishing a sauce recipe with only two ingredients. You’ll already know that really good olive oil is sort of Read on!
Basic Vinaigrette Don’t you ever get tired of talking about food? Luckily for us, the answer is a resounding no. In fact, we like to talk about dinner when we’re eating breakfast and think about breakfast while we’re having Read on!
Knowing our Winter Squash, even in August The term winter squash is a bit of a misnomer: Harvested in Texas throughout the summer, these hardy vegetables are typically seen in the Fall and keep well throughout the winter months. Chances are, you’ve Read on!
5 in 5 Recipes for July 23, 2014 5 in 5 – Simple, quick recipes focused on bushel ingredients combined with pantry staples. Have fun cooking and have a great week! Sweet Potato Greens Saute onions & garlic, add washed Read on!
I have a confession to make . . . my kitchen is filled with processed food. Pancake mix, frozen waffles, canned chicken broth, prepared breadcrumbs, canned tomatoes, frozen vegetables, and all manner of little jars and bags of “flavor enhancers.” Read on!
Fresh Vegetables Artichokes Keep artichokes refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Steam and serve with browned butter and vinaigrette for dipping. Arugula Keep arugula refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits Read on!
adapted from 101 Cookbooks a generous splash of olive oil or 3 Tbs. butter 3 large shallots, chopped a couple pinches of fine-grain sea salt pinch of crushed red pepper flakes 3-inch sprig of rosemary 1 1/2 pounds yellow or Read on!