Another great way to consume your unripe garden surplus. Recipe from Mark Bittman’s How to Cook Everything. Yields about 2 cups.
We had a bounty of backyard tomatoes this year, but haven’t been rolling in salads, sandwiches and salsa. WHY? Because the neighborhood squirrels have been dining in style! Half-eaten tomatoes, scattered remnants and seeds are all that remained most of … Continue reading
I loooove shrimp cocktail, but standard cocktail sauce has a LOT of you-know-what. So here’s a great solution – marinate the shrimp before serving and forgo the sauce. Your guests (and taste buds) will thank you. Serves 4-6.
Today’s dish makes a deliciously light vegetarian entree or side for a heartier meal. It’s quiche-like appeal is addictive, each bite filled with toothsome rice and spinach in a peppery custard, but without the added fat (and chore) of a … Continue reading
