Slow Roasting Roma (Plum) Tomatoes

slices of roma tomatoes on cookie sheets in the oven

Roma tomatoes, a variety of plum tomatoes, are dense in flavor and best known for making sauces and pastes. When I have them in abundance, I love to slow roast them to concentrate their flavors even more and then freeze them so I can enjoy the taste of fresh tomatoes all winter long. These little […]

Freezing Bell Peppers

Slices of red, yellow, and green bell peppers on a baking sheet with frsty coating from being frozen

Take a few minutes to freeze fresh bell peppers at the end of summer, and you will thank yourself all winter long. Use your frozen bell pepper stash in soups, curries, pasta dishes; you name it. If you’re cooking something that calls for sautéed onions and peppers, just pull out the quantity you need, dice […]

Roasted Delicata Squash

Delicata Squash is so sweet and delicious; you don’t need to do much to enjoy it. Just toss it in olive oil, roast it, and finish with a bit of flaky salt. These cheerful little half-moons can be eaten like french fries or added to pasta dishes or salads. Is the delicata squash skin edible? […]

Kale, Apple & Farro Salad

Wood salad bowl with salad forks, filled with small pieces of curly kale, apples, and farro

This salad is a celebration of textures, seasons, and flavors. I like to make it when apples are first in season, but then make some variation of it all winter long. You can load it up with whatever fresh and dried fruit you have on hand, and this tangy Fresh Lemon Vinaigrette will keep it […]

Fresh Lemon Vinaigrette

Lemon juicer, two juiced lemons, a garlic clove, and a jar of lemon juice on a white background

My favorite use for this lemon vinaigrette is this hearty kale salad loaded with apples, walnuts, and raisins. It’s also tasty drizzled on Mediterranean-inspired salads with feta and olives. Store this dressing in an airtight jar in the refrigerator for up to a week.  Ingredients (yields 1½ cups)  ¾ cup extra virgin olive oil 5-6 […]

Pico De Gallo

Quesadillo on a wood tray with small bowls of guacamole, pico de gallo, and two glasses of ice water with blueberries

If you have fresh ripe tomatoes, cilantro, lime, and a jalapeno, on hand, it’s definitely time to make pico de gallo. Even if you don’t have all of those ingredients, consider improvising. I like to think of pico season as an invitation to eat diced tomatoes on anything and everything. We particularly love it on […]

Simple Bread & Tomato Salad

Bread and tomato salad in a wood bowl

Think of this salad as a tomato sandwich in a bowl. Bread, tomatoes, and oil are the stars, and you can improvise from there.   How To Make a Simple Bread & Tomato Salad Plan for roughly one part toasted bread, one part tomatoes, any optional additions you want, and a vinaigrette. On this late summer […]

Everyday Stovetop Croutons

Croutons in a cast iron skillet

Homemade croutons are an excellent solution for stale bread or leftover artisan loaves, but you can really make them anytime. I make croutons whenever I want to add a little heft to a salad (ok, practically every salad) or if I want to add variety to a creamy soup. You can also make breadcrumbs this […]

Fresh Rosemary Popcorn

Green bowl full of popcorn

Next time you have an abundance of fresh rosemary in your garden or get some from your CSA, I highly recommend planning a movie night. That way, you can make everyone in your living room happy and serve popcorn with fresh rosemary-infused olive oil and nutritional yeast (OK, I’m biased about “nooch” on popcorn). It’s […]

Storing Fresh Basil

Lots of leafy basil in a jar on a counter

When you’re lucky enough to have a big batch of freshly harvested basil, I recommend storing it uncovered on your countertop.   Trim the ends and drop the basil in a jar or vase with some water. Place near a window if possible so it can get sunlight. Change the water as needed and use within […]