I must confess, I could honestly live off movie popcorn and soft pretzels. Thank the stars I have a garden to keep me healthy. But if your pandemic obsession with sourdough hasn't yet kicked open the door to other tasty treats, let me tempt you with this recipe for sourdough soft pretzels.
We love scratch cooking here at Gardenerd, and when the folks at Uno Casa found out, they sent us an 8" cast iron tortilla press to test out. The kit came with a recipe book and we immediately glaumed onto the notion of making cilantro lime corn tortillas. Excitement built.
Basil and lemonade are two classic symbols of summer, so it seemed appropriate to make this Purple Basil Lemonade to bring the two together.
I'm pretty sure everyone needs these Heritage Dark Chocolate Brownies right now. Not wants, NEEDS. Things are tough out there and comfort food is a necessity to stay sane.
If you are up to your eyeballs in tomatoes, now is the time to make this Tomato Crouton Casserole. To be honest, the croutons make this dish. Don't skimp on…
It's that time of year when zucchini and other summer squash are in abundance. If you find yourself at a loss for what to do with it, here are a few suggestions.
During lock down, we're all scrambling to use what we have in the fridge, and this recipe for nasturtium pesto fits the bill. It uses nasturtium leaves instead of basil, breadcrumbs instead of pine nuts and a dash of mint to keep it interesting. It's darn tasty.
During lock down, recipes with fewer ingredients--like this one for Chilean Cabbage with Avocado Slaw--are most welcome. Four ingredients will score you a delicious, savory way to consume the multitudes of cabbage coming in from the garden in late winter or early spring.
With groceries in demand during the pandemic, it's important to use everything in the pantry to its highest potential. Short on eggs for that recipe? Use aquafaba instead. Let's explore.
I once witnessed a friend making Stinging Nettle Soup with some nettles from the wild, an onion, a potato and some lemon juice. It was delicious, and I put it on my list of things to learn to make myself.