What do you do with celery leaves and those spring green innards? Make a salad!
Category: Vegetables and Salads
The autumnal equinox may have already passed, but there is still great summer produce to be had.
Risotto is one of those dishes that seems intimidating to make and maybe even confusing to eat. Is it an entrée? Is it a side dish? I mean, it’s rice… So why do you only order it at restaurants?
They look so normal, but pickled cherry, grape, or pear tomatoes are like little surprise flavor explosions in your mouth.
You know summer is here when tomatoes taste like tomatoes. And what better way to showcase them than in a savory tomato tart?
“Knee high by the Fourth of July” was a saying inspired by the musical “Oklahoma” to indicate if a corn crop would be bountiful.
Zucchini boats (stuffed zucchini) is summer’s answer to flexibility.
What makes a salad perfect for a picnic? It must be delicious, simple, portable, keep well without refrigeration, and may be made ahead. Pack a blanket; you’re all set!
Okra has a reputation. Southern. Gumbo. “Slimy.” Let’s pickle them, instead, and leave the stereotypes behind.
Grandma Lehman wrote on her newsprint recipe, “Great on a cold winter night or for a summer picnic.” How can you argue with that?
