This seasonal vinaigrette is a great way to dress up your fall salads. We make it and serve it at the shop with our entrée salads. Pomegranate molasses, a syrup made by reducing pomegranate juice, is available for purchase at Flagstone Pantry. Enjoy this recipe! POMEGRANATE VINAIGRETTE Yield: 1.25 quarts Ingredients: 1 cup pomegranate molasses […]
Archive | Dips/Sauces/Spreads
A Generational Thing: Cranberry Chutney
My aunt gave me this recipe. Many years ago, she cut it out of the New York Times Magazine and glued it to a recipe card, in strips, sort of (well, totally) hanging off the bottom. I love recipes like this. Tried and true, they’ve been around the family, and saved over the years so we won’t forget to use them again and again. I just made this chutney for the first time this year and it is holy-cow-delicious. Trust me. Fresh cranberries are not just for Thanksgiving…
Preserving the Tomato Harvest
Look at these beauties! The Early Girls are still going in my garden. In fact, I have more tomatoes than I know what to do with and suspect you might too. Here are some ideas for preserving your tomato harvest. If you take time now to do some slow roasting and stewing, you will reap […]
Black Bean Dip!
They say necessity is the mother of invention. That was the case with this Black Bean Dip. I wanted to have something healthy around for snacking and spreading on sandwiches – my mind went immediately to a bean dip – but I didn’t want to go to the grocery store. I opened the pantry and […]
Back to Basics: Grilled Salmon with Herbed Yogurt Sauce
Our friends just returned from Alaska and brought over some wild caught silver salmon for dinner. Oh my! I wanted the flavor of the fish to really shine, so I simply brushed it with olive oil, salt and white pepper before grilling. I served it with a cool, herb-y yogurt sauce I made using the fresh herbs running rampant in our garden.
Grilling fish is a simple, healthy and delicious choice for meals at home. Some people are intimidated by the idea of grilling fish. Don’t be! This method of using direct and then indirect heat to cook fish on the grill works every time. I’ve written specific instructions for using both charcoal and gas grills. Enjoy!
The Taste of Summer: Tomatoes
A visit from my parents-in-law yielded pounds of Roma, Early Girl and Purple Prince tomatoes. Organic, fresh and home grown, they don’t get better than this. In celebration, I wanted to make a light and summery sauce for pasta, so I turned to Pim’s Super Quick and Fantastic Tomato Sauce. I used fresh basil, red pepper flakes and sherry vinegar to boost the flavor of the tomatoes. It is indeed fantastic!
Read more for links to other great recipes featuring fresh tomatoes that will deliver the taste of summer to your table. Enjoy!
New Party Staple: White Bean Tapenade
More often than not, I mess with ingredients in recipes. I substitute this or change that. Sometimes I change things because I want to use what I have on hand instead of buying something new. Often, I make substitutes in order to make healthier choices. But not with this recipe. Nope. I like it just the way it is.
The Love Affair Continues: Marinated Chickpeas
Actually, there are two love affairs at play here. The first is with the humble chickpea. I love chickpeas in soup, salad, curry, hummus, you name it. The second affair, in name only, is with marinated vegetables. I love pickled this and marinated that. I especially love our locally owned and crafted “Carriots of Fire” […]
The Meal Maker: Arugula
After harvesting the last of my arugula patch to make room for tomatoes, cucumbers, basil and whatnot, I found myself in wallowing in piles of fresh arugula. No hardship here. Colorful, crunchy but delicate, and peppery (or really peppery, depending on the variety), it’s so versatile. I used it to top pizza, made nice mixed green salads with vinaigrette, and made oodles of arugula pesto. By nature, arugula pesto tastes “grassier” than a traditional basil pesto. It’s a nice twist on an old standard. For menu ideas and links to recipes, read more…
Yield: 1 cup These days, the backyard basil patch lives only in my dreams. This “pesto” is a great way to brighten up winter and make the most of lemon season. Bright and tangy, it’s delicious on grilled chicken or fish and makes a lively topping for vegetables and pasta. Ingredients: 1 lemon 1/2 shallot, […]