Romesco Sauce
Romesco doubles as a dip for veggies and a sauce for meats and poultry. Smoked paprika is a must for this recipe.
Author: Renee Shelton
Cilantro and Three Cabbage Slaw with Thai Vinaigrette
Delicious and different recipe for slaw using Napa, green, and purple cabbage with a lime and soy vinaigrette.
Best Thing About Having a Garden: Gifts From the Heart
The best things about having a garden? Giving gifts like these to friends and family. 🙂
Three Olive Tapenade
If you have olives, you should be making tapenade right now. This recipe uses three different olives: black Greek, Kalamata, and green olives. Serve by itself with fresh baked herb crackers, or as a base for roasted pepper crudité. Finely chop the olives, or use …
Starting a Garden: How to Plan the Planting of Seeds and Transplants
When planning a zone-adaptable list, the only thing you need is to learn the date of the last frost in your area and adjust the planting times for each plant. Some plants thrive in cooler weather, while others require warmer soil for proper seed germination. …
Watercress and Herb Salad with Lemon Vinaigrette
Watercress is a pungent and peppery green that pairs well with citrus. This simple salad uses watercress with a base mixture of different herbs: cilantro, chervil, and basil. The lemon vinaigrette is light and simple which lets the flavor of the watercress and herbs shine through.
Watercress and Herb Salad with Lemon Vinaigrette
Ingredients
- Salad
- 1 bunch watercress cleaned and patted dry
- 1 bunch cilantro cleaned and dried
- 1/2 bunch fresh chervil cleaned and dried
- 1/4 cup basil leaves
- 1 whole lemon rind yellow part grated
- Lemon Vinaigrette
- 1/2 cup olive oil or lighter flavored oil if desired
- 1/4 cup fresh squeezed lemon juice strained
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Kosher salt
- Freshly ground black pepper to taste
Instructions
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For the Salad:
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Rough chop the watercress - the object is to leave the greens in large pieces - do not over chop. If the leaves are small, simply pick them from the stems. Place in a large mixing bowl. Rough chop all the herbs and place them with the watercress. Add in the grated lemon rind.
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Drizzle with a little of the lemon vinaigrette, then toss lightly to coat the greens.
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Serve.
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For the Vinaigrette:
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Whisk the lemon juice, Dijon mustard, Kosher salt, and pepper together, and then stream in the oil while constantly whisking to emulsify the dressing.
Three Cabbage Slaw with Cilantro and Thai Vinaigrette
Napa cabbage, red cabbage, and green cabbage combine as the base for a slaw with a Thai-spiced dressing. The vinaigrette dressing is spiced with Thai chiles, Thai basil, lime, soy sauce, ginger and garlic.
Classic Pizza Dough
Put your garden harvest to good use with veggie pizza. Here is a classic pizza dough recipe for your files.
Roasted Red Pepper Cream Sauce
A great way to use up your sweet red peppers: a roasted red pepper cream sauce with garlic and shallots. This simple cream sauce is great served with poultry and fish.
Roasted Red Pepper Cream Sauce
Ingredients
- 3 red peppers roasted, skinned and chopped
- 1 shallot chopped
- 1 clove garlic chopped
- 1 tablespoon oil
- 1 cup cream
Instructions
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Heat the oil over medium heat, and add in the shallot. Cook until softened, and add in the garlic. Cook for a minute. Add in the peppers and cream.
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Bring the mixture to a boil, and boil slowly for 5 minutes.
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Remove from heat, and puree the mixture the mixture until smooth (be careful pureeing hot liquids in a blender).
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Strain, and serve.
How to Eat a Dragon Fruit or Pitahaya
The exotic dragon fruit (pitahaya) also goes by the name ‘moonflower’, which gets its name from it nocturnal blooming nature. There are three different varieties of the sweet dragon fruit, each sporting a different colored fruit, and a sour dragon fruit. Each is refreshing to eat fresh …