Classic pesto is made with fresh basil, Parmesan cheese, walnuts, olive oil, lemon, garlic, and salt. Pesto is the traditional pasta sauce. Pesto is also a flavorful addition to grilled vegetables, grilled chicken, salads, sliced tomatoes, pizza, bean and vegetable soup, and as a vegetable dip. Pesto—which is essentially a pureed herbal mixture—can also be […] More
Pesto is a creamy green herb sauce you can make by hand in about ten minutes. Classic pesto is a combination of fresh basil leaves, garlic, pine nut kernels, grated parmesan cheese, salt, and olive oil. But pesto is not a specific dish, but the name for a style of sauce; so substitutions for the […] More
Arugula–also known as rocket, garden rocket, and roquette–is a dense, low-growing plant with long, smooth, soft-lobed, bright green leaves. Arugula is a cool-weather leafy crop. Grow arugula in spring and autumn. Arugula leaves can be harvested about six weeks after sowing seeds. Arugula plants will continue to produce succulent leaves as long as the weather […] More
The taste of arugula has been described as tangy, peppery, nutty, and mustard sharp. You get the picture: arugula is the “mild” transformer. In Italian salads, arugula is often contrasted against red chicory and paler lettuces. In the mesclun salads originating in Provence, arugula is one of the zestier greens mixed with baby lettuces and […] More
Garlic is one of the most common vegetables used for flavoring other foods. It is also one of the best-tasting cooked vegetables. Favorite garlic recipes Roasted Garlic Toast Oyster Mushroom Sautéed in Garlic Green Snap Beans with Garlic Garlic flavor Kitchen Helpers from Amazon: Garlic serving suggestions Garlic cooking suggestions More Cooking Tips How to […] More
Basil is easy to grow in warm sunny conditions. It is also easy to grow indoors. Basil is as aromatic in the kitchen as it is in the garden. Cooks around the world turn to basil. It is perhaps most popular in Mediterranean and Asian dishes. It is a great addition to most vegetable, fish, […] More
Catnip is an herb that has been attracting cats for more than 2,500 years—and that’s just recorded history. The gray-green foliage when bruised or rubbed releases oil that is irresistible to cats. But catnip is not just for cats; catnip is a member of the mint family and like other mints catmint can be used […] More
No cook should be without these twenty versatile, aromatic, and savory herbs. These herbs offer simple ways to bring flavor and aroma to many delectable dishes. Herbs for cooking are plants whose leaves, seeds, fruits, flowers, or other parts are used fresh or dried for flavoring food. (A spice–broadly speaking–denotes a flavoring derived from the […] More
Lemony herbs—lemon flavored and scented—are easy to grow and add a tangy zest to many dishes. Fresh leaves are commonly torn and added directly to salads and main dishes as a seasoning or garnish. Leaves and some flowers can be steeped in teas or blended into oils and vinegar. All can be preserved for later […] More
Plums are a diverse group of fruiting trees. Plums can be found in most temperate regions of the world. There is a wide range of tree sizes, forms, colors, and flavors. European plums are blue and widely grown. Japanese plums are red and very popular. Native American plums are small and tart. Damson plums are […] More
Bruschetta is an antipasto—a “before the meal” bite or first course—except when it’s its own meal. There is much to be said for the simple, traditional bruschetta—grilled bread rubbed with garlic and topped with olive oil and salt and pepper. That’s an antipasto. But when the summer garden is producing, bruschetta demands fresh, seasonal toppings—tomatoes, […] More
Here is a recipe for fresh vegetable lasagna—for all seasons. I am going to give you—in one recipe—the options to make this hearty and tasty dish in cool weather—using butternut squash or kale or spinach or a combination of these—or in warm weather—using bell peppers or eggplant or Swiss chard. As well, you likely will […] More
Stephen Albert