This is a great way to use up the leftover parts of onions and leeks – and the bonus is that this powder is a great seasoning to have on hand. It makes a bright green powder that adds good specks of color to food, too. The author suggests mixing it into compound butters and […]
This is a great side dish, but I like to make it with tofu to make it a one-dish meal. Warm, caramelized and savory meal; good for cold fall or winter nights.
This Chile Verde recipe was adapted from a recipe for simmering pork in this yummilicious sauce – so yummilicious that I thought it deserved to go on other things! Try it in beans, for a vegetarian bean to go on tortillas, or add chicken.
Quick, delicate pickles; perfect with lamb burgers or Asian fish cakes.
Sweet & savory, this is a great topping for seared meats, like pork or beef.
This recipe is a great way to preserve your garlic scapes, since pesto freezes well. Add to pasta, or add to mayo for a yummy grilled veggie sandwich. You can even add it to a vinaigrette. Spread on crostini for bruschetta…it’s good on so many things.
Caramelizing is a great way to preserve your onions and they are great to have stocked away in the freezer to make a basic meal more tasty. It’s one of my stock-the-freezer must-haves. See Notes for ideas on what to use them with…
The winning pickle recipe from our annual block party! By unanimous decision, this Bread & Butter Pickle recipe won best tasting pickle.