By Jeanie Rose | Green Beans
Are you a fan of planned leftovers? If so, this stunning composed salad could be on your table in 15 minutes. The necessary planned leftover is chili lime green beans. The beans are tender-crisp and beautifully seasoned. They stand alone as an outstanding side dish. You probably served them a couple days before serving this […]
Continue reading
By Jeanie Rose | Apple
I’m finding baked apples to be such a comfort food, delicious and healthy. They’re great with any meal and at all times in between. Yesterday I tried this recipe and the apples were fresh from the oven when two friends stopped by to help move some chickens. As they were climbing into their truck to […]
Continue reading
By Amanda Rose | Persimmon
There may be no better reason to stash persimmons during fall persimmon season than this recipe. We freeze the persimmons whole (though you could freeze puree) and simply pop them in the blender with the other ingredients. If you are new to persimmons, you should know that if the persimmon is not dead-ripe, it will […]
Continue readingBy Jeanie Rose | Winter Squash
Roasted pumpkin is the key ingredient in pumpkin pies, other custards, and as a base in soup. The pumpkin is roasted and then pureed. However, as roasted vegetables become increasingly popular, we have also begun to enjoy roasted pumpkin as a side dish. Learn each method to enjoy the great flavor of pumpkin. Roasted Pumpkin […]
Continue reading
By Jeanie Rose | Berries
Asian pears have never tasted “finished” to me. Surely they would taste better if not grown here in the Central Valley of California — perhaps grown in volcanic soil like the Napa Valley or in the coastal air of See Canyon near San Louis Obispo where so many remarkable apples appear each fall. I don’t […]
Continue reading
By Jeanie Rose | Winter Squash
Whenever I bake butternut squash or pumpkin for puree, I bake as much as I can fit on the roasting tray. If you are going to take the time and dirty the kitchen, get as much out of the effort as possible. What I like to do is keep four or five cups of that […]
Continue reading