Minestrone means big soup in Italian. You can make and serve minestrone as a meal in itself, nearly a vegetable stew. Minestrone varies from cook to cook but most commonly includes onions, carrots, celery, potatoes, and tomatoes bolstered by beans or peas and pasta or rice. Because minestrone is a thick soup, the vegetables are […] More
A hearty seasonal vegetable soup is made simply by combining the flavors of one, two, or three in-season vegetables with the flavors of one, two, or three all-season vegetables. You can have tasty home-made vegetable soup in 30 to 40 minutes any time of the year. All-season vegetables–carrots, celery, onions and potatoes–are a classic foundation […] More
Vegetable stocks draw their flavor entirely from vegetables and water and, sometimes, herbs and spices, and wine. Vegetable stock can be served alone or used to flavor soups, sauces, meats, poultry, fish, and vegetables. Use vegetable stock for light, healthy dishes. Vegetable stock—also called vegetable broth–is a clear, thin flavored liquid—the flavor is determined by […] More
Here is a recipe for a blueberry crumble that will be prepared and out of the oven in 40 minutes, that’s not counting the time passed in the garden picking the blueberries. This recipe is so simple. The hardest part was picking up a box of zweiback crackers–which means heading to the baby section at […] More
The fruit cobbler has an interesting history. It was invented in America sometime in the middle of the nineteenth century. Where is not exactly clear; some say the midwest; others say the west. The names of American cobblers are a study in themselves: the Betty, the Grunt, the Slump, the Buckle, and the Sonker. And […] More
Print Savory Radish-Cabbage Coleslaw Author Steve Albert Here’s an easy coleslaw you can put together right from the early spring garden. This coleslaw has a sophisticated radish bite to it. It’s savory. No sugar, so it’s not your average picnic slaw. We matched this slaw with grilled salmon and steamed peas and mushrooms and every […] More
Thin sliced baby artichoke hearts tossed with thin sliced mint leaves, a bit of chopped garlic, fresh lemon juice and extra virgin olive oil then sprinkled with Parmesan cheese makes a tasty side salad. Baby artichokes are plentiful in spring. Artichokes are actually flower buds. You want to pick them while they are still tightly […] More
Just cooked English peas, sautéd spring onions and roasted, salted almonds are a delicious combination of tender sweet, sweet pungent, and crunchy just salty. You can set this side dish next to grilled fish or chicken or mashed potatoes and a roast. It’s not too filling yet will holds its own. English peas and spring […] More
Sweet and smooth baby beets–red, yellow, and orange–added to sugary sugar snap peas and sweet baby carrots tossed with a tangy orange zest dressing and you have a seasonal salad that says Spring! You’ll have to search to find someone who doesn’t like this salad. Baby beets, sugar snap peas, and baby carrots will hit […] More
Yellow potatoes like ‘Yukon Gold’ and ‘Yellow Finn’ are ideal for boiling and using in salads and gratins or adding raw to stews. They are moist with a dense flesh and low in starch which means they will hold their shape cooked. You can boil yellow potatoes whole and unpeeled or cut and unpeeled or […] More
Artichokes are always eaten cooked. Once cooked, they can be served hot, warm or cold. Pull off each leaf; dunk it in the sauce; put it in your mouth and pull, scraping the tender flesh through your teeth. Cut the tender nut-flavored bottom into bite-sized pieces, dunk in sauce and eat. Serve with béchamel, butter, […] More
The black bean – Phaseolus vulgaris – is kidney shaped and just short of blocky looking with a cream-colored flesh, and, of course, a matt to shiny black skin. Why is the black bean found in so many cuisines? Two reasons: it holds its shape when cooked, and its floury texture absorbs the flavors of […] More
Stephen Albert