By Jeanie Rose | Peaches Plums Apricots
One of our culinary goals is to include more raw produce into each of our meals. If you are like me, you didn’t grow up with this kind of food on the table, so this has been an on-going adventure. Our adventure led this week to try a fresh cherry salsa on pork tenderloin chops. […]
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By Jeanie Rose | Cucumber
This wonderful salad is so easy, the compliments it brings are almost embarrassing. Serves: #4 Cucumber Salad with Sour Cream Ingredients 5 cups of tender young cucumber slices Sour cream, about 1 cup of sour cream to 5 cups of cucumber Freshly minced garlic, 2-3 cloves per 1 cup of sour cream Dill weed, fresh […]
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By Jeanie Rose | Greens
This is a recipe from Greens, Glorious Greens caught my attention early on. The title was Uncle Eddie’s Spiral Meatloaf with Mixed Greens. According to the introduction, Uncle Eddie had been an army cook. My Uncle Eddie was a Navy cook. We loved him dearly. It is a strange connect, but I just had to […]
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By Jeanie Rose | Cilantro
As a food-loving cook there are a few kitchen staples I do not want to be without. Fresh garlic is one of them. If I run out of garlic, I close the kitchen down. Another is fresh cilantro. It is a critical seasoning agent in a number of our favorite Thai, Mexican, and North African […]
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By Jeanie Rose | Beans
One of the outstanding traits of white beans is their creamy texture. Why not accentuate that creaminess by turning them into a creamy soup? It’s delicious and satisfying — almost decadent. This recipe calls for dill but you can substitute fresh basil or use a dill and mint blend. Parsley and chives are a tasty […]
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By Jeanie Rose | Summer Squash
Do you revel in the many ways you sneak zucchini into your menus? If you grow your own zucchini then you already know how you have to stay ahead of the crop. One of the easiest ways of incorporating zucchini in you dishes is to use overgrown zucchini that has been grated or ground. Who […]
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