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  • in Prepare, Recipes, Side Dishes

    How to Cook Asparagus with No Recipe

    Asparagus and Hollandaise sauce1

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    Cooked asparagus has a subtle sweet grassy flavor. It is a perfect match to salty dairy ingredients such as butter, Parmesan cheese, and hollandaise sauce. Asparagus also is well matched to slightly sulfurous-tasting foods: eggs, shellfish, and garlic. There are three types of asparagus: green asparagus which can be both sweet and slightly tart flavored, […] More

  • in Prepare, Recipes, Root Vegetables

    Ways to Serve Daikon

    Daikon and green salad

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    Daikon is a long white radish sweet-mild to peppery in flavor and juicy crisp. Daikon–which means “long root” in Japanese–is most commonly eaten raw or stir-fried. It is a staple in nearly all meals in Japan, Korea, and China. Daikon is often shredded and served as an accompaniment to Japanese raw fish dishes, such as […] More

  • in Fruit Vegetables, Preserve, Recipes

    How to Freeze Ripe Tomatoes

    Tomatoes frozen3

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    Freeze the bounty of tomatoes you don’t eat fresh this summer for use in cooking next winter. How to freeze a tomato Freeze tomatoes whole or cut them into wedges. Wash and dry tomatoes for freezing and cut out any bad spots or bruises. Place whole or sliced tomatoes on a baking sheet and put […] More

  • in Prepare, Recipes

    Summer Garden Salad with Tarragon Dressing

    Salad greens beans tomatoes sprouts2

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    Every vegetable in this salad should be available fresh and local from mid to late summer. This salad would be tasty alongside fresh trout, striped bass or salmon or tuna or swordfish (choose the body of water closest to where you live). The tarragon in this light dressing is a perfect match for both the […] More

  • in Main Courses, Prepare, Recipes

    Vegetable Stew Made Simply

    Vegetable stew Tasaj206

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    Here is an easy to make vegetable stew that you can cook up any time of the year. The combination of vegetables in this stew can vary with the season and harvest. Choose two or three vegetables from the longer-cooking list and two or three from the shorter cooking list. If you want to add […] More

  • in Prepare, Recipes, Salads

    Sliced Cabbage Salad Simply Made

    Cabbage Chinese salad

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    Print Sliced Cabbage Salad   Author Steve Albert Here’s an easy to make salad. All you need is  thinly sliced green or red cabbage–or both. Instructions Toss the sliced cabbage with ½ teaspoon of salt and any of the following also thinly sliced–Chinese cabbage, celery, spinach, chard, turnip, carrot, parsnip, parsley, green onion, zucchini, cucumber, […] More

  • in Recipes, Soups and Stews

    Chard Soup Made Simply

    Chard soup

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    Print Chard Soup Author Steve Albert Ingredients Chard soup, like cabbage or lettuce soup, can be made from nothing more than chard, water, and salt, But this recipe is a bit fancier—it adds a couple of eggs, a small onion, and some pepper. Instructions Cut the chard leaves (a bunch or about 1 pound) once […] More

  • in Prepare, Recipes, Side Dishes

    Roasted Root Vegetables

    Roasted vegetables

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    Roasted root vegetables make for a sweet and savory side dish. Roots great for roasting are carrots, turnips, celery root, rutabagas, parsnips, kohlrabi, and fingerling potatoes. To these you can add garlic bulbs and thick slices of butternut squash if you like. Toss root vegetables with a bit of olive oil and salt and set […] More