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    Cauliflower Salad Simply Made

    PrintCauliflower Salad Boil or sauté-steam the cauliflower until just tender for best flavor. Then add your choice of chopped celery, grated carrot, thinly sliced green onions or red onions, sliced tomatoes, and top with chopped olives or parsley. InstructionsCut raw cauliflower florets into small pieces.Chop celery or grate carrots for cooking with the cauliflower or […] More

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    Glazed Carrots Simply Made

    PrintGlazed CarrotsAuthor Steve Albert Don’t miss out on this simple carrot recipe. It’s delicious! InstructionsPeel the carrots and cut them into rounds or sticks. Be sure the pieces are about the same size so that they cook evenly. (If you use baby carrots, don’t bother to peel them.)Put the carrots in a saucepan or heavy […] More

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    Potato-Leek Soup Simply Made

    PrintPotato-Leek SoupAuthor Steve Albert Potato-leek soup is simply made with potatoes and leeks from the garden. You can leave the skins on the potatoes if you like. Ingredients3 parts finely sliced potatoes; use boiling or Yellow Finn potatoes, scrubbed well.2 parts sliced leeks (or onions); use only the white parts.Milk or creamSeasoningsOil or butterInstructionsSauté the […] More

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    Beets—Simple Cooking

    Harvest beets when the greens are 4-6 inches (10-15 cm) long and the roots are about 2 inches (2.5 cm) in diameter–1 inch for baby beets, up to 3 inches for mature beets. Large beets are not as tender or as flavorful as medium-size or smaller beets. A beetroot should be firm and deep colored. […] More

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    Fresh Corn Salad Recipe

    Here’s a fresh harvest corn salad that matches just-picked corn with a handful of cherry tomatoes, a small red onion, a medium bell pepper, and cilantro—and sweet vinaigrette. If you haven’t just picked the corn out of the garden then choose bright green, full husks and look for silks that are moist and flowing. Pull […] More

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    Tomato Harvest Ketchup Recipe

    PrintTomato Harvest KetchupYield 2 quarts Here’s a full-flavored tomato ketchup that comes right out of the garden. This recipe combines just picked tomatoes, bell peppers, onion, garlic, and celery. It’s thick and smooth with a rich, complex flavor you’ll never find in store-bought ketchup. (If you want store-bought flavor add double or triple the amount […] More

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    Grilled Chicken Kebabs

    The kebab or shish kebab originated in the Mediterranean. The kebab is a marinated meat, poultry, shellfish, firm fish, and vegetables or fruits threaded on a skewer and grilled or broiled. This recipe works with any medium-dark meat—chicken things, cubed turkey, pork, and even fish such as salmon or swordfish. PrintGrilled Chicken KebabsAuthor Steve AlbertYield […] More

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    Herb Butter Recipe

    Use herb butter wherever you would use the herb alone—on rice or noodles, steamed vegetables, grilled or roasted meat, poultry, or fish. Herb butter can be prepared more quickly and tastes just as good as most melted butter sauces. It’s easier to take herb butter to the table—or to the patio or picnics—than it is […] More

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    Fresh Apricot Tart Recipe

    Apricots reach their full potential cooked. Compare the flavor of a raw apricot to one that has been heated up a bit in the oven—you will be convinced. The most flavorful of all apricot varieties is the Blenheim. The Blenheim—also called the Royal and the Royal Blenheim—is a petite fruit often with lightly green shoulders. […] More

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    Simple All-Purpose Pie Crust Recipe

    PrintSimple All-Purpose Pie Crust RecipePrep 10 minsInactive 20 minsTotal 30 minsAuthor Steve AlbertYield 1 crust for a 9-inch pie Here is all-purpose pie crust recipe you can use for pies, tarts, and galettes. Ingredients1 cup flour½ teaspoon salt6 tablespoons cold solid shorteningInstructionsIn a medium bowl, combine flour, salt, and shortening. With your fingertips or a […] More