PESTO TIME

PESTO TIME

The basil and parsley are growing quite nicely this year.  It’s not tall yet but there are numerous plants with big leaves in our garden so I had plenty to harvest for a batch of pesto. The ‘traditional’ pesto is made with basil and pine nuts.  But there are as many different pesto recipes as there are cooks.  You can mix or match all kinds of greens, including but not limited to, basil, parsley, mint, spinach, arugula, garlic...
Rhubarb Ginger Pie

Rhubarb Ginger Pie

The rhubarb plants are big and strong this year.  I have already made our favorite rhubarb crisp, but this time Noel wanted a pie.  I don’t usually bother with pies because they’re too fussy, though I suppose if I bought the crust it would be a lot easier.  But then I don’t think I would have received 5-star ratings from all of my usual tasters! Here’s my recipe: Crust 2 cups unbleached flour (I used 1/2 cup soft whole pastry...
Sweet Potato Black Bean Avocado Salad with Lime

Sweet Potato Black Bean Avocado Salad with Lime

Sweet Potato Black Bean Salad After looking at Noel’s beautiful sweet potato starts for this season I thought I’d better see what we have left from last year’s harvest.  After setting aside the two biggest sweets for next year’s sprouts we still have about 10 lbs left to use.  We have good luck with individually newspaper-wrapped potatoes kept in a cool room temperature basement setting.  They don’t like to be too cold so root cellars...
Veggie Fajitas with Seitan

Veggie Fajitas with Seitan

3 T. Olive Oil, divided We were lucky to have a bountiful pepper harvest last year due to Noel’s diligence in the garden.  Not only did we have more hot peppers than we could use, we had enough sweet peppers to freeze in strips which is what I used in the recipe below. 3 sweet bell peppers (Green, red or purple, Yellow), sliced lengthwise into 1/2″ strips. I used frozen pepper slices from last year’s garden. 3 T. olive oil, divided 1 large...
Mushroom and Onion White Pizza

Mushroom and Onion White Pizza

One of my favorite Neapolitan style pizzas is from Pizza Brutta in Madison, WI.  I was trying to recreate it from memory.  I came up with a delicious pizza but after I looked at the description on their website it turns out we were missing mushroom paste or puree – something I’ve never used before.  Of course there is a recipe on the internet for the paste so next time I’ll give that a try!  Also, they used Fontina cheese and...

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