If you grow tomatoes, you likely make your own salsa. It’s one of the quickest, tastiest ways to consume those round, red orbs at their peak of ripeness. In our house, it’s also one of the few ways my kids actually eat tomatoes. It doesn’t matter the size or type of your tomato, the more varieties, theContinue reading “Pico de Gallo”
Category Archives: Appetizers and Snacks
Cucumber Peach Salsa
I love salsa. Spicy, sweet, chilled, home-canned, tomatillo, classic, yes and yes! So when the season is spilling over with cucumbers and peaches, well, they should become salsa too. You might have seen recipes that feature mango as the swap for classic tomatoes, but mangoes don’t grow on the mountainside in these parts. So peachesContinue reading “Cucumber Peach Salsa”
Stuffed Zucchini Blossoms
As summer veggies begin to appear in the garden, there’s a decadent treat you might overlook: the flowers on your zucchini plants. These fragile beauties are a tasty delicacy, a little sweet, with a silky mouth-feel. If you’re growing zucchini, simply keep your eye out for blossoms as they appear on your plant. If youContinue reading “Stuffed Zucchini Blossoms”
Black-Eyed Pea Hummus
We eat a lot of hummus in our house — on wraps or pitas as part of a sandwich or as a dip for cut veggies and crackers as a way to keep the hunger away. But lately, my tried-and-true recipe was getting some disapproval at the table. So I began the search for aContinue reading “Black-Eyed Pea Hummus”
Vegetarian Spring Rolls
Gardens and farmers markets are bursting with greens (like lettuce, Swiss chard, arugula and spinach), fresh herbs (like mint, parsley, cilantro and chives), and other salad veggies (like carrots and radishes and snow peas). Which makes right about now the perfect time to wrap up some Vegetarian Spring Rolls. These beautiful and delicious rolls pack a nutritiousContinue reading “Vegetarian Spring Rolls”
Arugula Strawberry Spring Rolls
They’re called “spring rolls” for a reason, right? Because this beautiful fusion of salad and wrap combines the very best of spring — greens and berries and goat cheese and fresh herbs. I have often folded together these Vegetarian Spring Rolls. With their pan-fried tofu and Asian Peanut Sauce, they are an easy, make-ahead lunchContinue reading “Arugula Strawberry Spring Rolls”
Sugar-Coated Pecans
Add these to a salad or scatter them alongside the pickles and crackers on your cheese board or set them out before you serve your meal as an irresistible snack. In any case, they’ll bring a little fancy, a little salty, a little sweet to your table. The secret is starting with top-quality nuts. AndContinue reading “Sugar-Coated Pecans”
Tropical Green Smoothie
We have been on a bit of a smoothie kick ever since my husband ordered a new kitchen toy for Christmas. But with nutrient-rich ingredients like spinach, sprouts and ginger, and a delicious flavor to boot, who wouldn’t be stirring up smoothies? This blend of green and sweet will definitely have you revving up theContinue reading “Tropical Green Smoothie”
PB and Chocolate Smoothie
Smoothies are a hit year-round in our house. But there are definite opinions about what ingredients make a smoothie top-notch. Me? It’s all about the fruit and veggies. My husband is a big banana lover. And my youngest? Well, a smoothie is not a smoothie unless a healthy dollop of peanut butter is swirled in.Continue reading “PB and Chocolate Smoothie”
No-Cheese Queso Dip
I have long been a hummus fan. But a new cookbook is taking hummus’s main ingredient, tahini, and turning it on its head. The Tahini Table has recipes for pesto and sorbet, granola and sheet pan dinners, all with tahini as the star. I sampled several recipes from the book. This is the one IContinue reading “No-Cheese Queso Dip”