by Judy | Sep 25, 2016 | CobraHead, Recipes
Are you looking for something to do with all those cherry tomatoes? In addition to salsas, cobblers, pasta sauces, etc., how about a hot tomato sandwich? This is a vegetarian version of your typical hot beef or hot turkey sandwich and just as satisfying. Recipe: 1-2 T. Olive Oil 2-3 cloves garlic, minced 4 cups cherry tomatoes, halved or quartered (about 2 pounds) 1/2 tsp. salt Freshly ground pepper Basil garnish – optional Shredded parmesan cheese –...
by Judy | Aug 30, 2016 | CobraHead, Recipes
Need a quick cucumber salad for lunch or dinner that’s just a step up from plain sliced cucumbers? Try this: 1-2 peeled cucumbers, thinly sliced 1/4 to 1/2 tsp. salt 1 T. white wine vinegar Slice your cucumbers as thin as you can. if you have a mandoline so much the better, and faster. There’s something different about the slices when they’re thinner versus thicker. Sprinkle with salt and lightly stir. Let stand for 15-30 minutes. Drain...
by Judy | Aug 2, 2016 | CobraHead, Recipes
‘Tis the season for garden veggie meals. We’ve been mixing the old and the new, i.e. some veggies from last year’s harvest and some fresh from this year’s crop. It’s not always easy to come up with brand new recipes but by virtue of what’s available in the pantry and/or the garden, the dishes end up being different most of the time. One of our many favorites is Sweet Potato Black Bean Salad. I first posted the recipe here....
by Judy | Jul 7, 2016 | CobraHead, Recipes
This has been a great year for peas and we didn’t even have to share any with the roaming neighborhood deer. (Noel will tell you about his new electronic deer detractors in another post.) We have been eating snow peas and a couple varieties of sugar snap peas (edible pods) every day for the past 3 weeks. We have served them plain right out of the garden, as an appetizer with a dollop of soft feta/cream mix or hummus on one end, and with various stir...
by Judy | Dec 16, 2015 | CobraHead, Gardening, Recipes
We still have Brussels sprouts growing in the garden. They can tolerate light freezes and even colder temperatures if covered with straw or leaves – which we have done. Most years I pick the sprouts before it gets super cold, then blanch and freeze them. This year the freezer was already at capacity so that was not an option. Lately I’ve been roasting the sprouts. There are lots of variations on the theme but basically the vegetables are tossed with...
