• Creamy lemon sauce: mix 1 cup ranch dressing, 1 crushed garlic clove, and the juice of 1 lemon.
• Mint-yogurt sauce: mix ½ cup simple yogurt, the juice of 1½ lemon 1 tablespoon chopped recent mint, and 1 small minced garlic clove.
• Sun-dried tomato or recent tomatillo pesto with goat cheese sauce: mix 2 tablespoons every pureed marinated sun-dried tomatoes or tomatillos and able pesto with 2 ounces recent goat cheese, 1 tablespoon olive oil and chopped garlic to taste.
Grapes can be broadly categorized as either table grapes or wine grapes, though many grapes can be used as both. Table and wine grapes. Table grapes are eaten out of hand or used in baking and cooking. Wine grapes are used for making wine. Grapes can also be used for making raisins or for producing
Cocido is a Spanish meat and vegetable stew that is slowly cooked and then served in three courses or vuelcos (singular vuelco) from the same pot. There are several regional variations of cocido throughout Spain and Portugal–and in other countries where Spaniards have immigrated. While chickpeas are essential to every cocido, the combination of meats
How to Choose Chili Peppers–Jalapeno, Thai, Serrano, Habanero, Scotch Bonnet The potent spicy heat you experience eating chili peppers is caused by capsaicin, a colorless, odorless, waxy compound found in the white pith of the pepper’s inner wall where the seeds are attached. Capsaicin is an irritant to most mammals—including humans; the sensation it leaves
It was only fitting that a few days before Thanksgiving my much labored over new book THE KITCHEN GARDEN GROWERS’ GUIDE: A Practical Vegetable and Herb Garden Encyclopedia was published. Over the past few years thousands and thousands of readers have visited HarvestToTable.com from all around the world: name a country and you are
It really does feel like the end of summer here in the Sonoma Valley this week. The weather has turned breezy and slightly cooler. At the farm market in the Sonoma town plaza this past Tuesday evening a sweater was in order once the sun dipped below the valley edge. Our growers still have a
A heavy summer harvest of ripening tomatoes, peppers, squashes, and eggplants can be easily made into a base for soup, sauce, and juice and stored for winter use. Each week during the summer and fall set aside 40 minutes to quickly prepare, cook, and freeze the vegetables that you can’t eat fresh or add to
