By Jeanie Rose | Tomatoes
This is a real sleeper. I roasted a pan of green tomatoes out of curiosity. There was such a pile of them, wasting a few green toms was no big deal. The experiment was on! The end result was so delightful and tasted most excellent on a cracker with cream cheese and roasted garlic. Ingredients […]
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By Jeanie Rose | Winter Squash
“How to cook pumpkin?” you ask. If you have ever tried to make pumpkin pie out of last week’s jack-o-lantern, then you have already discovered that roasted and pureed pumpkin is not the same as the canned pumpkin you grab at the market. Here’s the deal. Those large, showing pumpkins are full of water. Yes, […]
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By Jeanie Rose | Okra
If you like the flavor of okra but don’t care of the “slimy” texture it can have, this is a great recipe and process to follow. It was inspired by a video on YouTube. Although the presentation is not in English, the video is clear enough in detail to get the gist of this splendid […]
Continue readingBy Jeanie Rose | Peppers
If you are fortunate enough to grow your own tomatillos or have access to a Mexican grocery, here is a delectable sauce to make a staple in your menu planning. It can be used as a base for soups, salsas and sauces. Be creative. Watch our tomatillo sauce video below or follow the written instructions. […]
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By Jeanie Rose | Citrus
In cold months you tend to eat heavier food to help you deal with the weather. However, no matter how wonderful the main course tastes, it will taste so much better with a light, bright side dish to balance it off. This salad is one of those side dishes. As a bonus, it is quick, […]
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By Jeanie Rose | Nuts and Seeds
Realizing the sticking power of acorns in any recipe, I now view pancakes through a different prism. Pancakes that always seemed more like “fluff” to me have now become an actual meal. Acorns are a “no-fluff” ingredients to add to almost any baked good. You can enjoy these acorn pancakes for any meal — we […]
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