Recipes

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Herbed Goat Cheese Tartlets with Currant Tomatoes

KitchenGardener Magazine, archive | January 6th, 2009

This recipe works well with any cherry tomatoes.

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Ketchup

KitchenGardener Magazine, archive | January 6th, 2009

Homemade ketchup has a complex flavor that's worth the effort.

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Mema's Spaghetti with Meatballs and Sausages

KitchenGardener Magazine, archive | January 6th, 2009

This recipe from grandma's kitchen makes enough to feed a crowd.

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Tomatoes Stuffed with Mint and Bulgur

KitchenGardener Magazine, archive | December 12th, 2008

The red cabbage and raisins in the stuffing are an unusual touch.

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Simple Vinaigrette

KitchenGardener Magazine, archive | October 21st, 2008

This basic dressing won't overwhelm your delicate garden lettuces.

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Garden Chef's Salad with Creamy Caper Dressing

KitchenGardener Magazine, archive | October 21st, 2008

Romaine lettuce can stand up to big flavors; pair it with a dressing that features capers and anchovies.

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Warm Shrimp Salad with Ginger-Tarragon Dressing

KitchenGardener Magazine, archive | October 21st, 2008

This salad makes an outstanding lunch or light supper dish.

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Butter Lettuce Salad with Merlot-Raspberry Dressing

KitchenGardener Magazine, archive | October 21st, 2008

A blend of raspberry vinegar, honey, sour cream, and Merlot nicely complements the delicate taste of butterhead lettuce.

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Strawberry Watermelon Soup

KitchenGardener Magazine, archive | October 16th, 2008

This soup makes a refreshing first course for a summertime meal.

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Wilted Greens with Garlic

susan belsinger, contributor | October 8th, 2008

Use any of your favorite greens in this dish—spinach, chard, kale, beet, collards, dandelion—even a bit of arugula. These are good served as a vegetable accompaniment to roast meats or...

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Lamb and Fava Pod Sauce

KitchenGardener Magazine, archive | October 7th, 2008

This Middle-Eastern dish is good served over rice or couscous.

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Fava Beans with Pancetta

KitchenGardener Magazine, archive | October 7th, 2008

Fava Beans with Pancetta is a quick sauté that exemplifies the best of italian cooking.

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Cold Cucumber Dill Soup

KitchenGardener Magazine, archive | October 6th, 2008

This recipe uses dill to turn a chilled cucumber soup into a spring-fed pool of flavor.

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Dill Biscuits

KitchenGardener Magazine, archive | October 6th, 2008

A cup of dill folded into an easy biscuit recipe gives the day an elegant start.

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Dill Pesto

KitchenGardener Magazine, archive | October 6th, 2008

A pesto made with two cups of dill lends extraordinary freshness to a bowl of pasta.

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Country Apple Pie

KitchenGardener Magazine, archive | October 3rd, 2008

Pile the apples high and glaze after baking for an irresistible dessert.

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Broccoli Spears with Prosciutto and Parmesan

KitchenGardener Magazine, archive | September 30th, 2008

Wrap broccoli in prosciutto and broil it for a new take on this old reliable vegetable.

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Mashed Potatoes

susan belsinger, contributor | September 30th, 2008

This basic recipe can be served as mashed potatoes or used to prepare other Irish side dishes: root vegetable mash, colcannon, and champ.

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Mashed Potatoes, Irish Style

susan belsinger, contributor | September 25th, 2008

This basic recipe can be served as mashed potatoes or used to prepare other Irish side dishes: root vegetable mash, colcannon, and champ.

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Garlic Croutons

susan belsinger, contributor | August 17th, 2008

These are garlic croutons so good, you'll want to make extra to snack on while you're cooking. I like to use a good, hearty, country-style bread to make these, but you can use leftover baguettes, wheat, or even rye bread to make croutons--I often mix them.

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