Ingredient of the month: pears!
You voted, and pears are the ingredient of the month! They are coming to the end of their season in late March/early April, so this…
-
-
Ingredient of the month: March
It’s time to start voting (open until the end of the week)! You pick the ingredient, and I cook with it all month. February’s ingredient was…
-
Prickly pear lemonade
What is lemon month without lemonade? Here is a fun recipe using prickly (or cactus) pears that is one tall drink of natural, fuchsia-colored goodness….
-
White sweet potato, lentil, and meyer lemon soup
It may be unseasonably warm outside today, but it is still very much soup weather. Looking to finish our lemon month strong, I was inspired…
-
Roasted tomato salad
A colorful and creative dinner or lunchtime salad. This was interesting for me because I tend to slow-roast tomatoes while these are cooked faster at…
-
Lemon curd
Homemade lemon curd – I’ve always loved it, always made it, but now it could not be simpler. While browsing Baking Banter a few weeks ago, I…
-
Lemon, fennel, and cucumber salad
Citrus and fennel are one of my favorite flavor combinations. The slight sweetness of the aniseed of the fennel is perfectly balanced by the fresh…
-
Lemon, honey, and yogurt cake
Lemons are the ingredient of the month! I love their freshness and the brightness of flavor that they impart on any dish, big or small….
-
Inventory and February Ingredient of the Month
Just back in from a wonderful time in Australia, brimming with ideas and energized for what will be a very busy February! Back with five…
-
Parsnip and apple pie
Concluding parsnip month is this delectable pie, full of the flavors of the outgoing fall season. Fruit and vegetable flavors pair seamlessly, and will make…
