Fruits and Vegetables Archives | Page 15 of 30

Beer Cheese Tomato Soup Recipe

August 2, 2012

When it comes to soup, tomato is my favorite. Before your mind jumps to visions of cans and concentrates, allow me to explain. Homemade tomato soup with fresh spices, splashes of balsamic vinegar and wines, and olive oil is what I’m talking about. I love it straight with basil, but sometimes I like to get fancy.

Enter beer cheese.

Okay, so maybe it’s not fancy, but it is a Kentucky staple. There is even a festival at which I had the opportunity to judge the competition last year. If you are unfamiliar, there are as many recipes as people who love it. But to simplify, it is cheddar and beer turned cheese spread. I’ve grown to love it, and I can no longer imagine a tailgate at a football game or at the horse track without it.

So when I was thinking about tomato soup for this round of the Tomato Love Recipe Exchange, I first considered beer. Then I considered cheddar. Then, well, why not?

This recipe experiment is a winner. The mild tang of beer and the sharpness of cheddar pop with the sweet tomatoes. I may no longer be able to have tomato soup without beer cheese!

Beer Cheese Tomato Soup Recipe

2015-06-30 09:00:37

Makes: 4-6 servings

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Basic Beer Cheese

4 oz. block of sharp cheddar cheese, shredded
2 tablespoons chopped onion
1 clove garlic, peeled
1 tablespoon hot sauce (I used sriracha)
1 teaspoon Worcestershire sauce
¼ cup beer (any variety, I like to use lagers)

Tomato Soup

1 tablespoon olive oil
¼ cup chopped onion
3 cloves garlic, peeled and minced
4 lbs. tomatoes, cored and chopped
2 tablespoons dried basil
1 teaspoon sugar
1 teaspoon salt
¼ teaspoon crushed red pepper
¼ teaspoon ground black pepper

Instructions

To make the beer cheese, to a small food processor add the cheddar cheese, 2 tablespoons of onion, 1 clove garlic, hot sauce and Worcestershire sauce. Pulse for 10 to 15 second intervals until the ingredients are blended. Pour in the beer and continue to pulse until it reaches a spreadable consistency. Set aside.
To make the soup, in a 4 to 5-quart soup pot, heat the olive oil over medium-high. Add the 1/4 cup of onion and 3 garlic cloves. Cook for 2-3 minutes, until the onions soften. Add the tomatoes. Reduce heat and simmer, stirring often, for about 15 minutes.
Once the tomatoes begin to break down, remove the pot from the heat. Use an immersion blender (or transfer in batches to a blender) to puree until smooth.
Stir in the basil, sugar, salt, red pepper and black pepper. Return to the heat and simmer 2-3 minutes. Stir in the beer cheese. Serve warm.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Honey Peach and Tomato Black Rice Salad Recipe

July 31, 2012

Don’t let this combination of ingredients scare you! This black rice salad is full of sweet and savory flavors that uses some of my favorite produce of the summer season!

Honey Peach and Tomato Black Rice Salad Recipe | FakeFoodFree.com

If I had to pick my favorite kind of rice it would be sticky rice. Although, black rice, also known as Forbidden rice, comes in a close second.

The idea of even having a favorite variety seems a bit crazy to me considering that five years ago I only knew of two kinds – white and brown. That’s what a little travel and food blogging will do for you. If nothing else, it opens you up to the world of rice.

Rice at a market in Chiang Mai, Thailand

Jasmine, basmati, glutinous, purple glutinous – and those are just a handful of the varieties I’ve been exposed to the past few years. Black rice really stands out among the crowd because of its purple color, and aromatic, nutty flavor.

A sweet and savory snack or side recipe with black rice, peaches, and tomatoes in a honey dressing!

I’ve had some sitting in the pantry for a while, and I finally cooked it up this past weekend. Since, for me, summer is the season for cold grain salads I thought I’d give it a try with some local fruits.

A natural, savory and sweet snack recipe made with black black rice, peaches, and tomatoes in a honey dressing. At FakeFoodFree.com

I matched up the peaches from the farmer’s market with some of the yellow tomatoes that are growing like wildfire in our garden. The nutty rice called for something a little tangy and sweet as the dressing so a little lemon juice and honey did the trick.

Honey Peach and Tomato Black Rice Salad

2018-06-14 11:36:38

Serves 4 to 6

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Ingredients

1 ½ cups chopped peaches
½ cup chopped yellow or orange tomato
2 tablespoons chopped red onion
2 cups cooked black rice, cooled
2 tablespoons honey
Juice of ½ a lemon
2 tablespoons extra virgin olive oil
¼ teaspoon salt

Instructions

In a medium bowl, stir together the peaches, tomato, onion, and black rice. In a small bowl, whisk together the honey, lemon juice, olive oil and salt.
Pour the dressing over the black rice salad and toss to coat. Cover and refrigerate for 30 minutes before serving.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Honey Peach and Tomato Black Rice Salad Recipe

Coconut Zucchini Pumpkin Pancake Recipe

July 29, 2012

Zucchini in the garden; pumpkin in the freezer.

That’s the current situation at our house.

I went a little crazy with the pumpkin purchases last fall, and now the frozen puree is waiting to be used. With all the tomatoes, peppers and summer squash going wild in the garden, the pumpkin needs to move over so we can create more room in the freezer.

Summer squash and winter squash? It can work, and these pancakes are proved it to me. They are soft and tender with just a hint of that fall flavor that will be in full swing in a few months.

They just happened to end up being vegan if that is your thing, but my husband kindly pointed out that the bacon I served with ours was not. I do like mine with bacon.

And I definitely think these count as having vegetables for breakfast!

Coconut Zucchini Pumpkin Pancakes

2014-10-03 09:24:25

Yields 10

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Ingredients

3/4 cup coconut milk
3/4 cup pumpkin puree (*very thin)
1/2 cup shredded zucchini
3 tsp baking powder
1/4 tsp salt
2 tbsp mascavo sugar
1/8 tsp ground ginger
1/4 tsp cinnamon
1 cup white whole wheat flour
Toasted, unsweetened coconut for serving

Instructions

In a medium sized mixing bowl, stir together the coconut milk and pumpkin. Add the zucchini.
Next stir in the baking powder, salt, sugar, ginger and cinnamon. Fold in the flour just until all ingredients are combined.
Pour 3 to 4 tablespoons of batter onto a heated non-stick griddle for each pancake. Cook pancakes 1-2 minutes on each side, or until lightly browned and cooked through. Garnish with toasted coconut before serving.

Notes

*I used fresh pumpkin puree from previously frozen so my puree was very thin. If you are using a thicker puree, or a different type of flour, you made need to adjust things to reach the right pancake batter consistency.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Tex Mex Poblano Eggplant Pizza Recipe

July 18, 2012

Whenever we have a garden, I always grow some variety of eggplant. Then once it’s ready for harvest, I wonder what to do with it! This is eggplant pizza recipe is one I came up with a few years ago and it remains a favorite.

Tex Mex Poblano Eggplant Pizza Recipe | Fake Food Free

Unlike some other veggies in the garden, we aren’t bombarded with eggplant, but we do have enough to cook up a few meals. The type we bought this year is a purple eggplant that is small and round, as opposed to the long Japanese-style we’ve had in years past. Their size reminds me of pepperoni when they are sliced so I guess that is why I thought to use them on pizza.

For this pizza, I used my favorite crust from Food Embrace, this time with whole wheat flour and corn meal. The spicy beans take the place of the sauce. I had white beans to use up, but pinto or black would work great too.

Once the pizza is out of the oven you can garnish it with all kinds of fresh colorful ingredients. I used romaine lettuce, purple cabbage and diced tomato.

Tex Mex Poblano Eggplant Pizza

2015-07-09 08:15:43

Makes: 3 to 4 servings

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Ingredients

3 Poblano peppers, halved and seeds removed
1 small onion, peeled and quartered
3 cloves garlic, peeled
1 1/2 tablespoons extra virgin olive oil
1 ½ cup cooked black, white or pinto beans
½ teaspoon salt
½ teaspoon cumin
¼ teaspoon chipotle chili powder
¼ teaspoon crushed red pepper
1, 14-inch pizza crust, rolled thin
3 small or mini eggplants, sliced
½ cup shredded cheddar cheese
¼ cup shredded mozzarella cheese
Shredded ettuce, sliced purple cabbage and diced tomatoes for garnish

Instructions

Preheat the oven to 425 degrees F.
Place the poblano peppers on a baking sheet, cut side down. Add the onions and garlic cloves to the baking sheet. Drizzle with about a ½ tablespoon of olive oil, and rub over the vegetables. Roast the vegetables in the oven for about 20 minutes, and then set aside to cool.
Add the beans to the bowl of a food processor. Remove any burnt or separated skin from the peppers, and add the roasted peppers, onions and garlic to the beans. Add the salt, cumin, chipotle powder, crushed red pepper and remaining 1 tablespoon of olive oil. Pulse on high until a smooth paste is formed.
Spread the bean paste over your pizza crust. Lay the eggplant slices in a single layer evenly over the beans. Sprinkle with the cheeses.
Bake for 10 - 15 minutes, or until the edges of the crust begin to brown and the cheese is bubbly.
Top with shredded lettuce, cabbage and diced tomatoes before serving.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Matcha Tea Cookies with Gooseberry Filling

July 10, 2012

These matcha tea cookies with gooseberry are filled with a tangy spread made of the fruit! The sandwich cookies combine two unexpected flavors that are delicious together!

The first time I had green tea in sweets was during our trip to Hong Kong a few years ago. We loved the fast-paced, cafeteria-like bakeries we found on almost every corner. During one quick stop, I picked up a green tea cake with red bean filling, and loved it.

If you do a search for matcha green tea there is no shortage of sweets and bakery creations on food blogs. I’m actually a bit late to the party, but for good reason. I had a difficult time finding the powder around here. I tried to find it when I made the Green Tea Bubble Tea last year without success.

Now I know why.

Since my first experience with green tea baked goods was in Hong Kong, I was associating it with the wrong culture (shame on me). When Matcha Factory contacted me to offer a sample, I learned a thing or two, most importantly that matcha green tea is of Japanese origin.

I’d wanted to bake with it for a while so I gladly took them up on the offer. Matcha tea is ground, shade grown, steamed tea leaves. It’s full of antioxidants, and like most other Asian ingredients, it boasts a variety of health benefits. If that isn’t enough, it also turns everything it contacts into a beautiful shade of green. I definitely need more of this in my kitchen.

When it came to bake goods, just about every idea I had for the matcha tea had been done before, and done well. I first set out with the idea of a tea cake. I wanted to use some of this year’s gooseberries sent from my parents.

I posted about gooseberries last year. If you are unfamiliar it is a small round fruit with an internal texture of a blueberry, but a skin more like a grape. They are tart, and great for a something a little different in baked goods.

My cakes are more like a rich, sweet, chewy cookie, and I’m not complaining. The tart gooseberry filling turned out to be perfect for them.

Cookies or cakes, I’m sold on adding matcha tea to baked goods. I loved some of the recipes I found on the company’s website such as the Matcha Butter and Matcha Salt. Next up I’m going to use it in a morning shake or maybe a latte.

Matcha Tea Cookies with Gooseberry Filling

Makes: 8 sandwich cookies

What you’ll need for the cookies:
1 1/3 cups Demerara sugar
¾ cup (1 ½ sticks) unsalted butter, melted
1 large egg
½ teaspoon almond extract
1 1/3 cup unbleached all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon matcha green tea powder

How to make the cookies:

Preheat the oven to 350 degrees F, and lightly grease a 9 x 13 in baking dish.

In a mixing bowl, whisk together the sugar and melted butter, until combined. Next, whisk in the egg until incorporated and add the almond extract. In a separate bowl, whisk together the flour, baking powder, salt and matcha tea.

Add the dry ingredients to the wet ingredients, and stir until all is combined. You will end up with a thick batter, kind of like a very soft sugar cookie dough.

Press the batter/dough into the baking dish, and smooth it so that it is evenly spread to the corners.

Bake for 18 – 20 minutes, until the edges begin to brown and the center is set. Remove from the oven and cool completely.

Gooseberry Filling

What you’ll need for the filling:

1 ½ cups gooseberries, defrosted if frozen
2 tablespoons Demerara sugar
¼ cup water

How to make the filling:

Combine all ingredients in a medium sauce pan and bring to a boil. Once the berries have burst and it begins to thicken, remove from the heat. Allow to cool for about 5 minutes.

Transfer to a small food processor, or you can use an immersion blender in the pan. Blend until smooth and no skins can be found.

Transfer back to the sauce pan and continue to cook over medium to medium-high heat until the filling becomes thick and spreadable. Set aside to cool completely.

Use a round cookie cutter to cut the cooled matcha tea cookies, or cut into squares. You will get about 16 (8 cookies) with a 1 ½ inch cutter. You will get more if you choose to make squares.

To assemble, spread a small amount of the filling on one cookie, and top with another just before serving.

Thanks for reading! All images and content are the property of Fake Food Free and Lori Rice unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Disclosure: A free Matcha Tea sample was sent to me by the Matcha Factory. I was not required to post about it and received no compensation for doing so. All thoughts and opinions are my own.

Salad with Grilled Zucchini and Blackberry Balsamic Dressing Recipe

July 7, 2012

If you’ve spent any time at all near a summer squash plant, you know how it goes. One minute you see a tiny little zucchini growing; a day later you have a squash as big as your arm.

Those huge zucchinis always went into bread at our house so I made some zucchini muffins last week. Unfortunately, that only used up ½ of the monster. Instead of more baked goods, I decided to take the rest to the grill for zucchini steaks.

With summer zucchini always comes blackberries so a blackberry dressing sounded perfect. This dressing drizzled on a salad with a couple zucchini steaks and few extras made a great summer meal.

Salad with Grilled Zucchini and Blackberry Balsamic Dressing

Makes: 4 servings

What you’ll need:

Zucchini Steaks
8 – 1 ½ inch thick slices zucchini
2 teaspoons olive oil
1 teaspoons balsamic vinegar
Salt and pepper to taste

Blackberry Balsamic Dressing
½ cup blackberries, defrosted if frozen
5 fresh rosemary leaves
2 tablespoons balsamic vinegar
½ cup extra virgin olive oil
1 teaspoons sugar
¼ teaspoons salt
1/8 teaspoons black pepper

Salad
8 cups greens (I used romaine, cabbage and spinach)
4 oz. blue cheese, crumbled
4 tablespoons sunflower seeds

How to make it:

Place the zucchini slices in a shallow dish and drizzle with the olive oil and balsamic vinegar, and sprinkle with salt and pepper. Coat each piece and set aside to marinade while you prepare the dressing and salad.
In a small food processor, combine all of the dressing ingredients and pulse until it is smooth. If using fresh berries you may need to add 1-2 tablespoons of water. Makes about ½ cup of dressing. Set aside.
Prepare four plates with 2 cups of greens, 1 ounce of blue cheese and 1 tablespoon of sunflower seeds. Set aside.

Preheat the grill or a grill pan on the stove. Place the zucchini slices on the grill and cook on medium-high for 3 to 4 minutes on each side.

Place two zucchini steaks on each salad and drizzle with dressing.

Blue and White Potato Gnocchi with Fresh Red Tomato Sauce Recipe

July 2, 2012

This homemade potato gnocchi with fresh tomato sauce is made with blue and white potatoes for a patriotic 4th of July meal!

Blue and White Potato Gnocchi with Fresh Red Tomato Sauce Recipe | Fake Food Free

As I’ve shared before, this year our garden produced an abundance of Adirondack Blue potatoes. I can’t get enough of them! They are such a fun ingredient to experiment with in the kitchen. As you can imagine, with blue potatoes on hand, I thought it appropriate to create some type of patriotic dish for the 4^th of July holiday.

Yes, I know they look purple, but bear with me here. It has been a long time since I’ve made gnocchi, but that was the first thing that came to mind when I wanted to get creative with the blue potatoes. Paired with the white potatoes my parents brought me from their garden last weekend, and a few surprise tomatoes that arrived in the garden, I had the makings of a red, white and blue creation. Even if the blue potatoes came out a wee bit purple in the end.

Gnocchi is more of a comfort dish; one that doesn’t sound all that appealing in record high temperatures. For that reason, I kept the tomato sauce raw and fresh. The basil gives the dish a refreshing quality that makes it perfectly acceptable for summer.

Blue and White Potato Gnocchi with Fresh Red Tomato Sauce

2015-07-01 11:01:44

Makes: 4 to 6 servings

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Fresh Red Tomato Sauce

4 medium tomatoes, cored and diced
¼ large white onion, minced
20 – 30 fresh basil leaves, chopped
2 teaspoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 teaspoon salt
2 tablespoons freshly grated Parmesan, plus more for garnish

Potato Gnocchi

1 lb. blue potatoes, baked
1 lb. white potatoes, baked
1 cup unbleached all-purpose flour
1 teaspoon salt
1 teaspoon dried parsley
Olive oil

Instructions

Fill a large soup pot with water, about ¾ of the way full. Bring to a boil as you make the tomato sauce.
In a bowl, combine the tomato, onion and basil. Add the balsamic vinegar, olive oil, salt and Parmesan. Toss to mix the ingredients and set aside.
Place the flesh of the white potatoes and the blue potatoes in separate medium-sized bowls. Mash the potatoes until smooth and no clumps are present. Often gnocchi calls for sending the potatoes through a potato ricer. I don't have one, so I do my best to mash the potatoes well with a hand-held masher or a fork. If you have a potato ricer, feel free to use it.
Next, add ½ cup flour to each bowl of potatoes. Then add ½ teaspoon of salt to each, and a ½ teaspoon of parsley. First take the blue potato mixture and combine the flour and potato by hand. Once it holds together, turn out onto the counter and knead as you would bread dough, until a smooth ball is formed.
Roll the potato dough into a thin log. You may need to do this in 2 to 3 batches. Use a knife or dough cutter to cut the log into small ¼ inch pieces. You can leave the pieces as they are, or roll them gently with a fork to create ridges. Place the gnocchi on a plate or baking sheet.
Set aside the blue potato gnocchi and repeat the process with the white potato gnocchi.
Prepare a place for the cooked gnocchi by drizzling about 1 tablespoon of olive oil in a medium-sized bowl.
Once the water comes to a boil, sprinkle in some salt, about a 1/2 teaspoon. Add the blue potato gnocchi to the boiling water in 3 separate batches. Allow it to boil until it floats, about 45 to 60 seconds. Remove from the water with a slotted spoon and place it in the bowl with olive oil. Repeat with the remaining blue potato gnocchi and then the white potato gnocchi. Toss the cooked gnocchi gently in the the olive oil.
Divide the gnocchi into 4 to 6 portions. Top with the fresh tomato sauce, and garnish with freshly grated Parmesan.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Happy 4^th of July to all my readers in the U.S!

Spicy Sesame Cucumber Salad Recipe

June 30, 2012

We planted our cucumbers late this year. The blooms have started and the plants are coming along nicely, but I’m still a bit envious of the mountains of cucumbers I’m seeing from other gardens.

I’ve been practicing patience and it was rewarded last weekend when my parents brought me a few from their garden. I’ve wanted to make Wasabi Cucumber Sesame Salad from She Wears Many Hats for a while. But with no wasabi in the house, I had to use it for inspiration and save the recreation for when our cucumbers arrive.

I went with my favorite chili sauce – Sriracha. These cucumbers have just the right amount of heat, but I will warn you, leave them in the fridge a couple days and the fire begins to build!

Spicy Sesame Cucumber Salad

Adapted from Wasabi Cucumber Sesame Salad from She Wears Many Hats

3 medium pickling cucumbers, thinly sliced

½ tsp salt

1 tbsp Sriracha Chili Sauce

½ tbsp dark sesame oil

2 tbsp white vinegar

1 tsp sugar

Black sesame seeds for garnish

Place the thinly sliced cucumbers in a colander and sprinkle with salt. Allow to drain in the sink or over a bowl while you prepare the dressing.

In a small dish, whisk together the Sriracha, sesame oil, vinegar and sugar. Transfer the drained cucumbers to a bowl and pour in the dressing. Toss to coat. You can salt and pepper to taste, but I found I didn’t need to add any more salt. Garnish with the black sesame seeds. Serves about 6.

Blue Potato Salad with Lemon Basil Vinaigrette Recipe

June 26, 2012

My favorite thing that I’ve grown in our garden is the Adirondack Blue Potato. These potatoes have a pleasant texture, and they add a pop of color to summer side dishes.

Blue Potato Salad with Lemon Basil Vinaigrette Recipe | Fake Food Free

In the spring I started a search for a variety of the blue potato. I didn’t want them to eat, but to plant in our garden this year. I finally learned about the Adirondack Blue, but every corner I turned I found that they were sold out.

Then I was surprised at Easter by my parents – Adirondack Blue potato seed from Wood Prairie Farm in Maine!

So we went from this:

To this (they look purple on the inside, but they go by the name blue):

Adirondack Blue Potatoes before planting

And then lots of excitement when we saw this:

Adirondack Blue Potatoes sprouted in the garden

Followed by this:

Adirondack Blue Potatoes bloom before harvest

And this week, we finally got this – almost 15 pounds!

With blue potatoes on my hands I’m now challenged to come up with a few recipes that show off their beautiful color. We’ll start with a potato salad.

The flavor of the blue potato doesn’t really stand out, but they do have a very smooth texture. When cooked until soft (but still firm enough to hold their shape) they are perfect for potato salad.

Now the question is – if you put this on your picnic table would people be adventurous enough to eat it?!

Blue Potato Salad with Lemon Basil Vinaigrette Recipe

Makes: 6 servings

Ingredients

~ 1 ¾ lbs. blue potatoes
1 small bell pepper, diced (I used a purple lilac pepper)
¼ large onion, chopped fine
Juice of one lemon
1 teaspoon apple cider vinegar
¼ cup olive oil
1 teasppon sugar
~15 fresh basil leaves
Salt and pepper to taste

Preparation

I cook the potatoes using a method taught by my mom. Place the whole potatoes in a pot, cover with water, cover the pot with a lid and bring to a boil. Once they boil, turn off the heat. Leave the lid on, and let them sit in the hot water until the potatoes are softened. For this recipe they sat about 15 – 20 minutes.

Drain the potatoes and let them cool, chop into bite-size pieces. Add the bell pepper and the onion.

In a small bowl, whisk together the lemon juice, vinegar, olive oil and sugar. Chop the basil and stir into the dressing.

Pour the dressing over the potatoes and toss to coat. Salt and pepper to taste.

Refrigerate for about 15 minutes before serving. Serve soon after making because the potatoes do begin to lighten a bit as they sit.

Thanks for reading! All images and content are the property of Lori Rice and Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Gardens, Markets and Pure Beef

June 3, 2012

Happy June!

I was not a fan of summer until I started gardening and exploring Farmer’s Markets. Now summer rates as high on my list as autumn, at least until we get to the hot and humid Augusts we often experience in Kentucky. Until then I will be enjoying all the things of the season.

I thought I’d use this post to spread some of the beauty of June through garden and market photos, and to reveal the winner of the Pure Beef cookbook!

Our garden is coming along nicely except for the extra bugs that are around due to the mild winter. The Roma tomatoes are just now beginning to turn pink on their way to red. The blue potatoes are blooming, and although I’m sad that the strawberries are done, we have picked a few blueberries, and raspberries aren’t far behind!

Roma on its way to red!

Eggplant blooms

Blue potato blooms

Blackberries-to-be

Raspberries

Guard Pug – every garden should have one.

I stopped by our small (but sufficient) Farmer’s Market this weekend for onions and tomatoes. Some of our farmer’s here grow tomatoes in high tunnels so there are already some heirlooms ripe and ready.

All of this produce will go perfectly with some Pure Beef. By random draw, the winner of the cookbook is LouAnn at Oyster Food and Culture! Congratulations!

I’ve been reading LouAnn’s blog for a few years now, and had the opportunity to meet up with her for lunch a few years back when I was visiting California. Do stop by and check out her blog. It is full of so much information on food and culture. I learn something new with each post!

Thank you for your comments! I hope you’ll consider getting your own copy of Pure Beef. I’ve been enjoying it so much.

Older Posts

Newer Posts

Fruits and Vegetables

Beer Cheese Tomato Soup Recipe

Honey Peach and Tomato Black Rice Salad Recipe

Coconut Zucchini Pumpkin Pancake Recipe

Tex Mex Poblano Eggplant Pizza Recipe

Matcha Tea Cookies with Gooseberry Filling

Matcha Tea Cookies with Gooseberry Filling

Salad with Grilled Zucchini and Blackberry Balsamic Dressing Recipe

Salad with Grilled Zucchini and Blackberry Balsamic Dressing

Blue and White Potato Gnocchi with Fresh Red Tomato Sauce Recipe

Spicy Sesame Cucumber Salad Recipe

Spicy Sesame Cucumber Salad

Blue Potato Salad with Lemon Basil Vinaigrette Recipe

Blue Potato Salad with Lemon Basil Vinaigrette Recipe

Gardens, Markets and Pure Beef

Thanks so much for reading!

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