From the Herb Basket – 10

April 25, 2014 // 0 Comments

Little Herby Tips… The more finely you chop herb leaves, more of the cut surface will be exposed and more aromatic oil is released. Herbs weaken in flavor the longer you cook them, so add them at the last minute to foods. Freshly picked and slightly crushed herbs have the best flavor. Powdered herbs are twice [ to read more ]

Summer Salsa With Fresh Herbs

July 20, 2013 // 0 Comments

Apple-Pepper Salsa 1 large apple such as Fuji or Gala, cored and chopped 2 bell peppers, any color, cored and chopped 1 clove garlic, minced 1/2 teaspoon chopped fresh mint 1/2 teaspoon chopped fresh cilantro 1/2 teaspoon chopped fresh parsley 2 tablespoons cider vinegar 1 tablespoon lime juice Salt and pepper In a [ to read more ]

Flavorful Fennel

May 23, 2013 // 0 Comments

  Considered one of the most under-utilized produce picks, fennel is full of suprises and bursting with flavor. To prepare fennel, cut away the stalks and leaves from the bulbs, saving them to flavor vegetable stock, or for use in other dishes. Discard the outer layers of the bulb and cut away any discolored [ to read more ]

Impossible Pumpkin Pie

November 10, 2012 // 0 Comments

This is a quick and easy recipe. It’s also a nice dessert for those who don’t like pie crust. 16 ounce can of solid pack pumpkin 12 ounces of evaporated milk 2 tablespoons of melted butter or margarine 3 eggs 1/2 cup of Bisquick 2 and 1/2 teaspoons of pumpkin pie spice 2 teaspoons of vanilla Grease a deep [ to read more ]