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Recipes
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Fried Green Tomatoes

Fried Green Tomatoes

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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Quick and Easy Homemade Salsa

Quick and Easy Homemade Salsa

4 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

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

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

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Tzatziki

Tzatziki

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

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

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Arugula and Balsamic Tomatoes on Bruschetta

Arugula and Balsamic Tomatoes on Bruschetta

A winning summertime combination—arugula and tomatoes—on toasted garlic bread is the perfect way to start a meal. Or serve as a salad with bread on the side.

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Vinegared Rice and Lettuce Rolls

Vinegared Rice and Lettuce Rolls

4 comments

These rolls go great with soy sauce and wasabi mustard. Steamed slivers of carrot or scallion may be added to the rice.

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Cream Cheese with Herbes de Provence and Garlic

Cream Cheese with Herbes de Provence and Garlic

This versatile spread can be served on sandwiches and crackers; thinned with a little milk, it makes a tasty dip for vegetables.

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Herbed Goat Cheese Tartlets with Currant Tomatoes

Herbed Goat Cheese Tartlets with Currant Tomatoes

This recipe works well with any cherry tomatoes.

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Bagna Cauda

Bagna Cauda

Bagna Cauda means “hot bath.” It is a special treat made with moist, recently cured garlic.

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Okra Tempura

Okra Tempura

A crispy tempura batter is enhanced by the inherent gumminess of the okra.

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Arrows Crispy Okra with Basil Pesto and Bacon

Arrows' Crispy Okra with Basil Pesto and Bacon

The flavors of this dish from Arrows Restaurant in Maine combine well with sliced yellow and red tomatoes drizzled with a light vinaigrette.

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Green Grape Salsa

Green Grape Salsa

Serve this salsa with tortilla chips or with a warm Brie quesadilla.

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Cilantro Salsa Verde

Cilantro Salsa Verde

Cilantro adds a cool note to this green salsa.

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Eggplant and Thyme Spread

Eggplant and Thyme Spread

Eggplant and Thyme Spread makes a tasty centerpiece for a snack tray.

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Daylily Petals with Pesto Dip on Cucumber Slices

Daylily Petals with Pesto Dip on Cucumber Slices

This dramatic appetizer offers the double crunch of cucumber and flower.

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showing 1 - 17 of 17 posts