By Jeanie Rose | Tomatoes
If you have a tomato bounty, the tomato roasting method is ideal for processing those tomatoes that are undersized, misshapen or a bit too soft for salad or sandwich. All that is necessary is to wash them well and cut out the stem caps. There is no need to peel or seed your tomatoes. In […]
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By Jeanie Rose | Tomatoes
If you have a love for tomato soup, you will go into orbit over this one. Thick and richly flavored, this soup is like none that comes from a can, a box, or the frozen food section of your local grocery. If you own The Vegetarian Epicure by Anna Thomas, you will find this recipe […]
Continue readingBy Jeanie Rose | Summer Squash
Freezing zucchini is a great way to preserve the flavors of summer. Here we provide a process to freeze zucchini that has already been grated. You freeze it in amounts appropriate for your recipes, usually in two-cup portions. This method works very well for dealing with over-grown zucchini. You may have noticed that they are […]
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By Jeanie Rose | Oregano
One morning on our Facebook page, Kandy Inglis listed the ingredients she uses in making a white sauce for fish tacos. I was intrigued. Jalepeños and capers together? A new one for me. Both of these with yogurt? Stretch! Stretch! I love all the ingredients singly. What would they taste like sitting together in the […]
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By Jeanie Rose | Nuts and Seeds
This simple treat is one to serve at any celebration or to turn any given moment into a celebration. Cut the recipe in half if you do not plan to consume the cashews within the week. That’s hard to imagine! Besides making these tasty cashews available on a tray along with other party finger foods, […]
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By Jeanie Rose | Main Dishes , Recipes
Living in Delano, California for fifteen years, close to one of the largest Filipino populations in the United States, I came to love Filipino food. Adobo was the first dish I was served at many Delano potlucks and events. It is still one of my first choices: it is juicy, full of flavor, and satisfying. […]
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