The finished product is colorful and sweet-ish
Recipe: Pickled Winter Radishes
I have a confession to make. I strongly dislike vinegary pickled and fermented things. Get your kimchi, sauerkraut, and what have you away from me.
The finished product is better than any movie house rubbery pretzel.
Recipe: Sourdough Soft Pretzels
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.
Our new Uno Casa tortilla press (sent for review by Uno Casa).
Homemade Corn Tortillas
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.
A refreshing glass of purple basil lemonade quenches the thirst and celebrates summer.
Recipe: Purple Basil Lemonade
Basil and lemonade are two classic symbols of summer, so it seemed appropriate to make this Purple Basil Lemonade to bring the two together.
Cut the brownies and try not to eat them all in one day. We made ours last at least 4 days, which is how long they stay fresh on the counter.
Recipe: Heritage Dark Chocolate Brownies
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.
The finished product is deliciously crunchy and tender at the same time.
Recipe: Tomato Crouton Casserole
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 that step. The finished casserole is delicious over rice, or as a side dish to just about anything during summer. I had the pleasure of meeting Lisa Kivirist at a retreat right after her cookbook, The Farmstead Chef, came out. Our paths crossed during an evening writers circle and I…
Ronde de Nice zucchini at the ready for zoodles or any other dish.
Recipes for Zucchini Overload
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.
Nasturtium leaves make a great base for pesto.
Recipe: Nasturtium Pesto with Breadcrumbs and Mint
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.
Cabbage, avocado, lemon and salt are all you need for this recipe.
Recipe: Chilean Cabbage with Avocado Slaw
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.
Aquafaba whips up in less than 10 minutes.
Recipe: Intro to Aquafaba
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.