Recipes

Rhubarb Apple Pie

Friday, August 21, 2015

Courtesy:  Helen Franks  Read More...


Dilly Beans

Friday, August 21, 2015

Recipe from Ball Blue Book

Ingredients
2 pounds green beans
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1 tsp cayenne pepper, divided
4 cloves garlic
4 heads dill

Directions
Trim ends off green beans. Combine salt, vinegar and water in a large sauce pot. Bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4-inch headspace. Add 1/4 tsp cayenne pepper, 1 clove garlic, and 1 head dill to each pint jar. Add 1/2 tsp cayenne pepper, 2 cloves garlic, and 2 heads dill to each quart jar. Ladle hot liquid over beans, leaving 1/4-inch-headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 10 minutes in a boiling-water canner.

Yields about 4 pints or 2 quarts Read More...


​Hickory Blueberry Conserve With Pecans

Friday, August 21, 2015

Recipe adapted from Complete Book of Small-Batch Preserving


Ingredients
2 cups blueberries, crushed
1/2 cup water
1/4 cup hickory syrup
1 Tbsp lemon juice
1 cup granulated sugar
1/2 cup raisins
1/4 cup chopped pecans
1/2 tsp ground allspice
1/2 tsp ground ginger Read More...


​Melon and Feta Salad

Friday, August 21, 2015

Courtesy:  Tami Mitchell of Dine-In Diva
 Read More...


​Corn and Nectarine Salad with Basil

Friday, August 21, 2015

Courtesy:  Alana Chernila

 Read More...


​Cantaloupe Jam

Friday, August 21, 2015

Recipe adapted from Food in Jars, by Marisa McClellan

Ingredients  
2 1/2 cups chopped peeled cantaloupe (from about 2 pounds cantaloupe) 
1 1/2 cups granulated sugar 
1 vanilla bean, split and scraped 
Zest of 1 lemon 
1 tablespoon freshly squeezed lemon juice 
1 (3-ounce) packet liquid pectin  Read More...


Chimmichurri

Friday, August 14, 2015

Courtesy:  Douglas Katz

 Read More...


Summer Squash Medley

Friday, August 14, 2015

Courtesy:  Darlene & Mackenzie Kelbach


Ingredients
Zucchini, sliced
Yellow summer squash, sliced
Onion, sliced 
Tomato, chopped
Mild cheese, thinly sliced (mozzarella/montery jack)
Butter or olive oil
Sea salt
Fresh ground pepper to taste

NOTE: Serving size is flexible. Add as many or as few of the veggies above as desired. Read More...


Squash Fondue

Friday, August 14, 2015

Courtesy:  Ross Dilley
 Read More...


Simple Barley Preparation

Friday, August 14, 2015


Barley is a great whole grain and a nice departure from oatmeal in the morning. Use it in place of rice for many savory dishes as well.
 Read More...



Go Back


Tags

feta Squash Salad biscuits buckwheat Drinks garlic radishes plum rouille Soup sauce coconut milk cranberry Rice wine vinegar Apple pork tart lemon grass shallots cointreau tomato juice Kale Farmers' Market sour bean chili peppers fennel seeds brown sugar barley plum tomatoes chipotle remoulade gruyere sherry chimmichurri bulgar bosc artichoke absinthe carrots yellow onion chicken sour cream meatballs mint Greens kirsch eggs swiss Bread bok choy spiced winter squash paste creme potatoes carrot top autumn stuffing Spread peach Shitake Mushrooms tenderloin chiles sweet potato Swiss Chard pudding knots sesame butter pine nuts gazpacho almonds snow peas turnips parmigiano blueberry roasted sandwiches blue cheese flank steak dill pancake chives green beans fennel casserole jack parmesan turnip bayeldi imam goat Cheese sunchokes tuscan pineapple lettuce onion tomato Jerusalem artichoke Dressing shrunken heads Spinach tomato corn pie cantaloupe polenta yogurt celeriac mushrooms kohlrabi pecans fondue tortillas cornmeal frittata gouda egg scapes beef Poblano Chili vanilla wafers caesar syrup kalamata compote pumpkin leeks muffins zucchini chocolate beets asparagus daisy spelt fritters Tomatillos dijon cauliflower gin spring onions Side steak celebration plums vegetarian egg noodles reggiano bbq bread pudding fennel bulb watercress chilies buttermilk bulgar wheat couscous maple cilantro fraiche bell pepper sweet cream cheese radish wrap bruschetta pecan mushroom capers celery root Eggplant celery hearts Chevre baguette tostadas flank anchovy arugula jam strawberry coeur a la creme anise slaw heavy whipping cream almond milk chicken dinner salad baby bok choy chorizo apples walnut oil white beans cockaigne chimichurri gratin kluski habanero nectarine vinaigrette hazelnuts cream coriander crisp oats maple syrup wheat flour Vegan strawberries rhubarb conserve panzanella honey Butternut bloody mary okra walnuts currants pasta ramps olives shiitake carrot fronds cake Red Onion tomatoe crepes bacon peas fritter Recipes pears cucumber poblano Corn sandwich pesto Cider gorgonzola strata collins Beans vegetable berry green pepper pie beet greens Cranberry Beans shitake hickory latkes beet Salsa shelling scallions peppers basil jack cheese Tomatoes curry dilly Potato wasabi melon Leek pepper prosciutto carrot tops chili pork chop pickled cheese thai beer sausage verde coeur mustard greens