September 2010

Cucumber Basil Granita

September 30, 2010

Our garden is overflowing with cucumbers and we’ve been drumming up things to do with them other than chunk or slice them up for salads. Sumac Chicken with Bread Salad is a great weekday meal which you can complete with a light dessert. This herby granita is not too sweet and works well to use up […]

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…Make bread! One of the things we spend a lot of time doing is trolling all of our sources (friends, magazines, cookbooks, the internet) for the best recipes and kitchen tips that we can find. With five yellow and brown polka-dotted beauties overripening in the fruit bowl, we searched for a simple recipe that might […]

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BananaBanana Bread

September 29, 2010

from allrecipes.com 2 c. all-purpose flour or white whole wheat flour, or a combination 1 tsp. baking soda 1/4 tsp. salt 1/2 c. unsalted butter, at room temperature 3/4 c. brown sugar 2 lg. eggs, lightly beaten 5 overripe bananas, mashed Preheat oven to 350 degrees. Grease a 9 x 5″ loaf pan. In a large bow, combine […]

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Inspired by Spanish cooking, this quick version of the classic pollo y chorizo is good for a satisfying weekday meal. Serve it hot over brown rice. Tip: There are different kinds of chorizo – some you have to cook and a few that you don’t cook at all. We prefer the kind you have to cook. Chorizo […]

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Pickled Okra or Beans

September 26, 2010

This is a loose version of Alton Brown‘s recipe. Makes 8 eight-oz. or 4 pint jars 4 pts. okra (pick the size according to the jar you plan to use) or string, long or Romano beans Small dried red chilies, one per jar Whole mustard seeds, 1/4 – 1/2 tsp. per jar (depending on jar […]

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So, So Easy Focaccia

September 24, 2010

This recipe was passed on to us from Judy, a wonderful home cook. Make it for lunch, to serve with dinner, or pack it for your next picnic.   This recipe makes a very large flat of bread; feel free to halve the recipe – it works equally as well. 2 packs dry yeast Pinch […]

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Spicy, flavorful arugula makes a fine microgreen and a terrific substitute for most recipes. This fast-growing cool season green is a favorite among gourmet chefs and home gardeners – perhaps because it is so simple to grow and the harvest time is just about 30-40 days (BTW, that’s fast). Arugula’s musky, peppery taste adds interest […]

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Arugula and Fig Bruschetta

September 24, 2010

Cut figs into quarters or eighths, depending on their size. Season and toss with olive oil and balsamic vinegar (or a bit of balsamic glaze) and arugula leaves. Serve on bruschetta for appetizers or as an open-faced sandwich on your favorite toasted bread.

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The Italian for sheep is la pecora, thus all Italian cheeses made from sheep’s milk are called pecorino. In Mediterranean culture, the sheep predates the cow and the first cheeses to be made were made with ewe’s milk. Today there are many different kinds of pecorino, with romano being the most common. Spicy, simple, and […]

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Really good right now are cantaloupes. If you are tired of just slicing them plain or of the watermelon and feta salad that seems to be so overdone these days, try this refined recipe for the same sweet, salty and refreshing taste.  We can’t seem to stop buying cantaloupes for this starter salad. Recipe: Melon Caprese […]

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