Roasted Fennel Salsa
Preheat oven to 450°. Remove white papery skin from garlic head (do not peel or separate the cloves). Cut off top of garlic head; wrap in foil. Place garlic and fennel on a baking sheet coated with cooking spray. Brush fennel with oil; sprinkle with…
Rosemary Fig Confit
This is the perfect blend of sweet and savory. It would be great with cold chicken or other roasted meats.
Sauteed Beet Greens with Raisins & Olives
This makes a delicious pasta sauce. Cook 8 ounces of fusilli or penne, drain and toss with the hot beet greens. Add a sprinkling of grated Parmesan cheese if you like.
Tangy Apple Thyme Marinade
In large bowl or shallow dish, whisk cider vinegar, apple juice, vegetable oil, thyme, Dijon mustard, salt and pepper. Add 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat or poultry; cover and refrigerate for 4 hours. Make-ahead:…
Taste of Summer Strawberry Chutney
What better way to preserve the goodness of summer than in this flavorful melange.
Tomato Corn Relish
A colorful way to liven up hot dogs and hamburgers.
Uncooked Tomato Sauce
You have to let your own taste buds be your guide here. When you toss this together, add the smaller amounts of vinegar and oil, a little salt and pepper and a dash of Tabasco if you like. Taste and go from there.