Sometimes potato salad can just lack texture. It becomes something more along the line of glorified mashed potatoes. Not to mention that potato salad can sometimes be monochromatic. A simple remedy to these little problems is an easy fix. Rather than boiling the hell out of your potatoes, roast them instead. This adds a delightfully…Continue Reading “Roasted Potato Salad”
Is it me or does it seem like tomatoes come in entirely at once? After being in NYC for a short week I came home to find my tomato plants literally bursting. My kitchen counters are just loaded down with fresh from the vine ‘maters. One way to utilize this overabundance of juiciness is to…Continue Reading “Tomato Basil Bisque”
I can’t think of anything better than an edible tablescape that’s brimming with all of the best farmstand veggies. Vibrant, bold tomatoes in all shades of red, yellow, and green are layered in a tiered stand to show off all of their glory. Snips of fresh basil are tucked ever so carefully just to add…Continue Reading “Farmstand Inspired Tablescape”
Pickling vegetables is a delicious way to utilize all that extra produce from the garden or farmers market. With a long shelf life and the perfect crunch, pickles in any capacity are a great compliment to meals and of course a good Bloody Mary or Martini. Fresh heirloom cucumbers, get packed into sterilized jars with…Continue Reading “Sweet Heirloom Pickles”
I often substitute venison in place of beef, lamb, or pork. It’s an earthy alternative that’s incredibly lean yet flavorful. I especially love venison in pasta. When making pasta, I always opt for a jarred sauce that I then enhance with fresh herbs and garden vegetables for a rich, meaty sauce. If you’re not keen…Continue Reading “Venison Rigatoni”
I’ve been dieting, and it’s boring, to say the least. I love some healthy food, but sometimes I just want a damn taco. Luckily, to get me through this healthy phase I have lots of fresh veggies from my garden. One being zucchini. LOTS OF ZUCCHINI. Let’s face it. Zucchini is great and all, but…Continue Reading “Stuffed Zucchini”
Itty, bitty bites of fresh cucumber feel right at home with a smear of cream cheese that’s whipped with a few chives all assembled on a nice square of oven-baked bread. A delightful appetizer that is ready in no time with zero cooking involved. RECIPE: makes 10 bites 10 slices cucumber 10 cubes of fresh…Continue Reading “Cucumber-Chive Bites”
Cool off this summer with a light, detoxifying combination of watermelon, cucumber, and mint all on a convenient skewer. On-the-go snacks or appetizers these little treats are full of color and pack a tangy punch when drizzled with a balsamic reduction. RECIPE: yields 12 skewers 12 watermelon bites 12 slices of cucumber 12 slices jalapeno,…Continue Reading “Watermelon-Mint Skewers”
There are just about as many recipes on how to cook asparagus as there are growing techniques and I’ve been exploring all of the later this Spring ( and last spring too). This is my first official year to harvest my own asparagus, and the process has been much easier than I imagined. My harvest…Continue Reading “Lemon-Butter Asparagus”
Take advantage of all those bright, cheerful squash blooms exploding all over the garden by whipping up a tasty filling and frying them up. Squash blossoms are ideal for stuffing with all kinds of fillings like cheese or herbs and can be topped with any variety of complimentary toppings such as honey or bacon. The…Continue Reading “Honey-Brie Squash Blossoms”