Turn your summer tomatoes into an easy, sweet-and-savory tomato jam perfect for marinades, dips, and toast. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you’re producing is a tomato sauce. You need an acid such as balsamic vinegar …
Savory-sweet, this pomegranate maple gravy is delicious paired with any red or white meat. Leave out the flour and you’ll have a delicious basting glaze for skin-on chicken, duck or turkey. INGREDIENTS 1/4 cup organic butter 1-1/2 cups chicken broth 1 cup pomegranate juice 1/4 …
I grew beautiful Purple Russian tomatoes this summer and was fortunate to have a nice bounty. Not so fortunate – now that the weather is cooling and rain is showing up – the tomatoes started splitting open. Time to cut down the bush and bring …
I’ve seen recipes for “no-mato” marinara sauce floating around the Internet, so after reviewing various tomato-free recipes, comparing and contrasting the differences between them, I came up with this version. I chose to use golden beets instead of red. Many of the recipes that I …
I picked up a flat of red currants today – what a throwback to my childhood! Red currants grew wild in the woods across the street from where I grew up and my brothers and I would eat them right off the bushes when out …
With four huge chive plants in my garden right now, I figured a great way to use up a lot of them in one fell swoop would be chive pesto. Pesto is so versatile, there are a myriad of ways to enjoy it. For the …
July is National Blueberry Month and blueberries are not only touted as the having highest antioxidant capacities among all fruits, vegetables, spices and seasonings, they are incredibly versatile and delicious! You’ve probably enjoyed them in green or fruit salads, smoothies, scones, muffins, pancakes and waffles, …
This easy cashew sour cream is wonderfully rich and tasty. Try it with chopped salads in place of mayonnaise, with anything Mexican, or add fresh minced herbs and use it as a dip for vegetables or crackers. INGREDIENTS 1 cup raw cashews 1/4 cup + …
Since someone was brave (or crazy) enough to figure out that stinging nettles – a pesky and painful weed-like plant – are edible, they deserve a moment to shine on the culinary stage. Although nettles sound like adventurous eating, all it takes to remove the …
My kitchen is full of figs! Six flats to be exact. I’m dehydrating some and caramelizing others to freeze – all for winter use. But I can’t resist enjoying them fresh too so I made a fresh tomato and fig relish (salsa) to serve over …
Balsamic vinegar, figs, shallots and sour cream make a decadent gravy. I tossed it into a pork stir fry loaded with broccoli, pea pods and mushrooms served over quinoa/wild rice. Delicious! INGREDIENTS 2 tablespoons butter 2 large shallots, minced 3 tablespoons balsamic vinegar 1 cup …
Pomegranate molasses is used in Iranian and Middle Eastern cuisine. With its wonderful flavor, fragrance, and dark color, it has much the same attractive, sweet-sour quality as balsamic vinegar combined with the lush fruit aroma of pomegranates. It adds a tart and pungent flavor to poultry and beef and is a great tenderizer for lamb and pork. It can even be used in a tart sorbet or pureed with roasted walnuts for a delicious spread known as muhammarah.
We can all appreciate how grilling brings out the natural flavor of any meat, seafood, poultry, vegetable or fruit, but there’s nothing wrong with enhancing that natural goodness with a great marinade either. My favorite is the amazingly versatile Kalbi.
Scapes are the wild shoots springing from the tops of garlic plants. They’re brilliantly green, long and thin, often with a funky corkscrew shape. Sporting a mild garlic fragrance and a mellow garlic flavor, they can be eaten raw or lightly cooked.