Grilled Pork Tenderloin With Cherries

When you order local meat from nearby farmers, the cuts aren’t always the same as you’d find in the grocery store. But our latest delivery included a prized pork tenderloin. We knew we wanted to cook it in a way that would let its tenderness and flavor shine — and this recipe rose to theContinue reading “Grilled Pork Tenderloin With Cherries”

Creamy Potato Salad With Fresh Herbs

Late June/early July is dig-the-potatoes season (or find freshly dug potatoes at your favorite farmers market). It’s also the season for picnics and potlucks and backyard eating. This recipe makes the most of fresh potatoes and fresh herbs with just a bit of mayonnaise (or a vegan substitute) to hold it all together. You’ll beContinue reading “Creamy Potato Salad With Fresh Herbs”

Make the Most of Your Herbs

I love herbs. All of them. Mint, oregano, rosemary, thyme, lavender, chives. We grow them as flowers and greenery, as bushes and ground cover. Some of them fill in as quiet background plants, others steal the show in their corner of the yard. I have a dedicated herb garden just outside the back door; the basilContinue reading “Make the Most of Your Herbs”

Pesto Cheese Straws

This was a banner year for the basil in our garden, so of course I set out to make as much pesto as I could. But while my food processor whirred and whirred week after week, I began to wonder about the different ways to eat all this green goodness. Yes, we mix it withContinue reading “Pesto Cheese Straws”

Pesto Possibilities

The basil came late to our garden this year. We planted it, same as always, but for some complex convergence of heat and rain, sunlight and nutrients and pollinators, it took awhile to get going. It was the same with the carrots. But now that a little rain has arrived, the carrots — and even moreso, theirContinue reading “Pesto Possibilities”

Mint Pesto

  Mint grows like a weed, so finding a tasty use for all that herb feels satisfying. Try this twist on traditional pesto alongside lamb kebobs or steak. Slather it on your baked potato or thin it with extra lemon juice and olive oil for a simple salad dressing. I brought my three favorite pestosContinue reading “Mint Pesto”

Traditional Basil Pesto

  If you grow basil in your garden, at some point in the summer you’ve got way more than you can eat in salads or on sandwiches or even steeped into tea. That’s when you know it’s time to make pesto. I made three pestos on my local TV mid-day show, Daytime Blue Ridge. For a step-by-step how-to, youContinue reading “Traditional Basil Pesto”

Spring Stir Fry (with Scapes)

  In early summer, our garlic bulbs send up flowers that must be picked if the plants are to grow into fat, tasty bulbs. The best part is the flowers (scapes) are edible  — and delicious at that. I experimented and found I liked the stem of the scapes best. They have a starring role in this simple, yummyContinue reading “Spring Stir Fry (with Scapes)”