Recipes

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Country Pea Soup with Rosemary

susan belsinger, contributor | January 22nd, 2010

This simple, hearty soup can be made in a crock pot and is sure to please the whole family.

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Aglio e Olio (Fried Spaghetti with Garlic and Oil)

Chris McLaughlin, contributor | January 21st, 20101 comment

Don't get cheap on me here; buy the best olive oil that you can afford and use fresh chopped tomatoes. You get extra points if you use heirlooms.

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Savory Spanakopita

susan belsinger, contributor | January 15th, 20103 comments

This version of spanakopita is packed full of flavor—it is delicious—as well as being good for you.

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Pasta e Fagioli

susan belsinger, contributor | January 8th, 2010

This easy, wonderfully hearty peasant soup is perfect for a chilly winter day.

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Homemade Applesauce

susan belsinger, contributor | December 14th, 20091 comment

My family loves homemade applesauce. Sometimes I use a combination of apples--and even add a few pears--other times I use all of one type of apple. Although any apple can make a good sauce, one of...

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Golden Loaf Cake

susan belsinger, contributor | December 1st, 2009

This cake has a tender crumb, is not as heavy as the usual pumpkin bread, even though it uses part whole-wheat flour and it slices beautifully.

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Oven-Roasted Winter Squash with Garlic and Sage

susan belsinger, contributor | November 24th, 2009

Use whichever winter squash you prefer. Some of my favorites are Sweet Dumpling, Delicata, Blue Hubbard, Carnival, acorn, and butternut; I usually use two different types for this dish. This is so simple and oh-so-good.

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Winter Squash Soup with Black Beans and Corn

susan belsinger, contributor | November 15th, 2009

This Southwestern-style soup features the native trio of squash, beans, and corn; their flavors having been combined for centuries. This soup is quick to assemble once the squash or pumpkin has been prepared. It can be made ahead; it is one of those soups that tastes even better the next day. If you don't like cilantro, substitute Italian flat-leaved parsley and/or basil.

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Skillet Cornbread

susan belsinger, contributor | October 16th, 2009

This savory cornbread is hearty and rich and cake-like and full of flavor. Sometimes I add a tablespoon or two of fresh chopped sage, oregano or marjoram. This is a great accompaniment to baked beans and coleslaw.

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Whole Pickled Peppers

susan belsinger, contributor | October 9th, 2009

I have made good pickled peppers from Santa Fe Grande, Hungarian hot, red hot cherry, jalapeno, serrano and habanero chiles. Makes about 6 pints. Wash the peppers and cut the stems from the large...

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Garlic and Chile Insecticidal Soap Spray

susan belsinger, contributor | October 9th, 2009

I have been making this spray for more than 20 years--I don't remember where the idea came from--perhaps an old issue of Organic Gardening or Mother Earth News. I do know that the recipe works. It is...

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Exotic Ginger Syrup with Lemon Herbs and Vanilla Bean

susan belsinger, contributor | August 24th, 2009

This syrup is very good for a sore throat, cold, or flu. It is delicious stirred into tea, lemonade, or other juices to make a fruit punch, tossed with fruit salad, and drizzled over pancakes, waffles, or ice cream. It also makes an exceptional homemade ginger ale.

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Lemon Verbena Cookies

Danielle Sherry, contributor | August 21st, 2009

Sweet lemon verbena cookies are the perfect summer treat.

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Garden Gazpacho

susan belsinger, contributor | August 17th, 2009

When tomatoes are ripe and in season this simple, savory soup is the perfect way to begin a meal, or to enjoy for lunch, perhaps with some bread and cheese. This is not a ho-hum, cold, watery soup; it is packed full of flavor.

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Roasted Chile and Herb Sauce

susan belsinger, contributor | August 14th, 2009

This is a recipe using roasted chiles in a delicious South-of-the-Border green herb sauce. It has similarities to both pipián verde from Mexico and pesto from Italy, with a Southwestern touch. It is delicious on pasta, potatoes, squash, fresh sliced tomatoes, or with grilled chicken and fish, on sandwiches and wraps.

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Basic Pesto Recipe

susan belsinger, contributor | July 14th, 2009

Many of us use a food processor to make pesto since it's quick and easy. But for centuries, Italians have made pesto using a mortar and pestle. Pesto prepared in this manner is by far the best, as it...

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Egg and Cheese Puff with Greens

susan belsinger, contributor | June 12th, 2009

A great brunch dish, or quick lunch or supper, this recipe is easily put together and can actually be prepared a few hours ahead of time and refrigerated. Remove from the fridge about 30 minutes before baking. The ingredients are fairly versatile. Use the best greens that you have in season; some other good choices are: spinach, baby chard, dandelion leaves, arugula, watercress, nettles (pick with gloves!), basil, dill, cilantro, etc.

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How to Make Fruit Water

Chris McLaughlin, contributor | May 16th, 20095 comments

This party drink isn't your average glass of water. It's water wearing a prom dress. Serving fruit water at your next party or barbecue is refreshing, healthy, and elegant.

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Chervil Butter

KitchenGardener Magazine, archive | March 19th, 2009

Use this herb butter to finish off a dish, but don’t try to cook with it or you’ll lose the delicate flavor of the chervil.

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New Potatoes with Chervil Vinaigrette

KitchenGardener Magazine, archive | March 19th, 2009

New potatoes are potatoes that are harvested early, when they are small and especially delicious. Try them in this simple recipe for a tasty side dish.

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