Freezing peak season chile peppers is a necessity in our house: nothing takes the place of enjoying home and locally-grown chile peppers throughout the year. I’ve tried two methods: freeze-raw the tiny super-hots, and roast-then-freeze with the larger Hatch chiles. Whichever method you use wear gloves- if you don’t you’ll learn why when the burning in your eyes, nose, or mouth […]
You Are What You Eat
Grilling Peaches
Grilling peaches is an easy way to save peaches for freezing when you’ve bought too many in the summer months. You’ll have them available to enjoy later in the season, if they last that long. Grilling concentrates the sugars in the peach, enhancing the unique peach flavor without being cloyingly sweet. 1. Preheat grill on low. 2. […]
Fresh Easy Salsa Verde Recipe
This fresh easy salsa verde recipe takes minutes to pull together in two basic steps and it puts its bottled versions to shame. It’s a real crowd pleaser for your next informal gathering, among other uses. Ingredients: 1.5 lbs of tomatillos- look for small and uniform size to make broiling easier 1-2 jalapeno peppers finely chopped Juice […]
Beets with Beet Greens Orzo Salad
Beets with beet greens pasta salad give you nutrient density and is a balance acid-alkaline meal. Beets have an unique property that increases the amount of hemoglobin in the blood, making them medicinally valuable. To get the most out of beets, boil or roast them to bring out their natural sugars and serve with complementary foods. Some people don’t […]
Insanely Good Tomato Sauce
I learned how to cook following Marcella Hazan’s cookbook recipes. This insanely good tomato sauce may be improved upon with herbs and spices, but it’s pretty good using just these three simple ingredients. Serve over any pasta with a side of greens or a simple salad with a clean, light dressing. Assembly asks only one challenging […]