Recipes

Recipes
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Pesto

Pesto

16 comments

This is a classic version of the famous Italian sauce. Excerpted from Basil: An Herb Lover’s Guide by Thomas DeBaggio and Susan Belsinger, Interweave Press, 1996.

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Chocolat!

Chocolat!

68 comments

Here is a quick and easy recipe you can whip up anytime--especially on a cold winter night. This spicy, warming chocolate beverage uses ancient and exotic spices and flavorings. Cacao, vanilla bean, mace and chiles are all considered to be aphrodisiacs so make this luscious beverage for your valentine!

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Curried Vegetable Soup

Curried Vegetable Soup

9 comments

I really enjoy soup and find it comforting and warming in cold weather. Using curry powder and chiles makes it especially so. Try this soup this weekend--you will be glad that you did!

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Cranberry Nut Bars with Rosemary

Cranberry Nut Bars with Rosemary

5 comments

These are one of my favorite holiday bars. The flavors of rosemary, orange and cranberry work really well together. The bars are festive and seasonal with dried red cranberries and green flecks of rosemary, accented with a hint of orange zest. Everyone is always surprised and delighted at how tasty these are--be sure to make some to share over the holidays--pass the pleasure around.

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Baked Sweet Potatoes with Horseradish

Baked Sweet Potatoes with Horseradish

4 comments

Both horseradish and sweet potatoes are crops that are better harvested after the first frost. Although rich, this savory recipe combining two seasonal root vegetables is outstanding--try it and see!

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Chard Baked with Parmesan Cheese

Chard Baked with Parmesan Cheese

3 comments

Chard is much loved in Italy, particularly Tuscany, where this is a classic dish.

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Fried Green Tomatoes

Fried Green Tomatoes

14 comments

This Southern-inspired dish is beloved by folks who live south of the Mason-Dixon line. Although these are usually prepared in the summer months when tomatoes are in the pre-ripening stage, fall is a great time to enjoy the last of the harvest.

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Chinese Cabbage Stir-Fry

"Chinese Cabbage" Stir-Fry

3 comments

If you are into stir-fry or oriental cooking, the many varieties of Chinese Cabbage are a must in your Victory Garden.

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Pear and Cranberry Crumble with Orange-Scented Geranium Leaves

Pear and Cranberry Crumble with Orange-Scented Geranium Leaves

5 comments

Pears and cranberries are a favorite fall combination; both are delicious when complimented by the flavor of orange.

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Gardeners Quick Breakfast

Gardener's Quick Breakfast

8 comments

Wild herbs lend themselves to egg dishes. This recipe is from my gardening friend Tina Marie Wilcox; she has prepared it for me and it was delicious.

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Zaatar: An Exotic Herb Blend

Za'atar: An Exotic Herb Blend

4 comments

Try the recipe below and sprinkle it in or on everything from pita bread to steamed or grilled vegetables, grains, legumes or beans, chicken or fish, eggs, salads, soups and sauces. Add the blend to bread dough or crackers for a savory treat, or brush the tops or rolls, flatbread, pitas or pizzas with olive oil and sprinkle with the za’atar. I often use it as a dipping sauce by adding about 1/4 cup of the herb blend to 1/4 cup of olive oil.

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Three Sisters Saute

Three Sisters Saute

7 comments

Here is a dish to enjoy right now! Squash, beans, and corn are crops that are often grown together in the southwestern U.S. and are commonly referred to by Native Americans as the three sisters. This sauté is easy to make and the measurements do not need to be exact. Sometimes, I might not have a bell pepper, other times I might add a ripe tomato, finely chopped. If you do not like cilantro, substitute fresh basil, or Italian flat-leaved parsley combined with some Italian oregano. The roasted chiles add a wonderful flavor—if they are not hot—add serranos or jalapenos for heat according to taste.

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Quick and Easy Homemade Salsa

Quick and Easy Homemade Salsa

14 comments

I make this all of the time without using a recipe, so it varies with what is in season and what I have on hand.

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Fried Squash Blossoms

Fried Squash Blossoms

24 comments

The golden orange blossoms from these annual vegetable plants are a summertime treat. The blooms of all types of squash--zucchini, yellow crookneck, patty pan, winter squash, and even pumpkin--can be used, though they do vary a little in size and time of bloom. Squash blossoms taste vegetable-like, slightly of raw squash, with a vague flowery smell. They are an Italian specialty when stuffed with cheese and fried in a light egg batter, or they can also be stuffed and baked. They are delicious sautéed at the last minute with squash dishes, eaten alone, or tossed with pasta. Squash blossoms can be cut into chiffonade or used whole and added to egg dishes, stir fries, soups, vegetables, and salads.

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Greek-Style Eggplant Spread

Greek-Style Eggplant Spread

12 comments

This eggplant spread is delicious served with pitas, crusty French bread, or crudités.

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Salsa Verde

Salsa Verde

13 comments

This sauce goes well with any type of vegetable whether it is grilled, steamed, oven-roasted, or crudités; it is also good with simply prepared meat, chicken, or fish and pasta.

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Summer Greek Salad

Summer Greek Salad

15 comments

Having just recently spent a few weeks in July on the isle of Syros, I found out what a true Greek salad is. This salad is placed on the table family style and generally serves 2 to 4 people; it is easily doubled or tripled.

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Tzatziki

Tzatziki

28 comments

This is a national dip of Greece—it is on every table and goes with just about any dish—and there are probably as many variations as there are cooks.

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Cream Cheese with Herbes de Provence and Garlic

Cream Cheese with Herbes de Provence and Garlic

14 comments

This cheese is simple to make, less expensive than store-bought herb cheeses, and better tasting.

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Grandmas Rhubarb Jam Recipe: Quick and Easy

Grandma's Rhubarb Jam Recipe: Quick and Easy

2 comments

A delicious and quick-to-make rhubarb jam recipe.

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showing 21 - 40 of 323 posts
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