Salad Ingredients:
1 1/2 cups cherry tomatoes
1 1/2 cups sweet corn
1/2 cup red onion, chopped
2 T cilantro, chopped
1 large Haas avocado, chopped
Honey Lime Dressing Ingredients:
2 T lime juice
3 T olive oil
2 T honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper Read More
Enjoy this colorfully and tasty salad with just about any meal.
Ingredients:
2 large tomatoes, diced
1 English cucumber (or 2 small cucumbers)
1/2 large red onion, diced (less if you are not an onion lover)
1 T lemon juice
1 T olive oil
1 T fresh mint leaves, chopped
1 T fresh cilantro leaves, chopped
A bit of fresh ground pepper Read More
Ingredients:
1 lb zucchini and/or yellow squash, thinly sliced
1 1/2 cups sweet corn kernels, fresh or thawed from frozen
2 large meaty tomatoes, sliced thinly
1/2 a large sweet (or yellow) onion, thinly sliced
1/2 cup Parmesan cheese, grated
2 t garlic powder
1 t oregano
1/2 t ground black pepper
1 T parsley, minced
1 T butter Read More
Let the Spoon Mage™ Help You Learn to create Mother Sauces!
Color and the Five Basic Sauces
Five sauces rule the kitchen – Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. Fantastically named Mother Sauces, they form the swirling base or hefty ladle of deliciousness on top of your favorite meals.
Once you know what to look for, you’ll see Mother Sauces everywhere – in many recipes, on menus, and on cookery shows. It doesn’t take secret saucery incantations or an analysis of ancient texts to learn to identify them. The easiest way to find the big five is by mindfully considering their colors – white, light brown, deep brown, yellow, and red.
Pause a moment, breathe, and let your imagination stir up a little colorful saucy goodness. Read More
Ingredients:
4 large or 8 small-medium green tomatoes
1 cup flour
2 eggs
1/2 cup milk
1 cup corn meal
1 cup panko
2 t sea salt
1/4 t ground black pepper
Optional: pinch of cayenne pepper
Vegetable oil for frying Read More
Ingredients:
1 T olive oil
1 onion, chopped
8 oz mushrooms, button or cremini, cut into large chunks
2 t dried oregano
3 t dried basil
6 t garlic, chopped
1-2 t powdered garlic
1/2 t fresh cracked black pepper
1/2 t red pepper flakes
A few twists of the sea salt grinder (do not use if you use regular salted stock)
1 t sugar
2 cups beef stock, low sodium
32 oz tomatoes, canned or fresh, hand squished
12 oz green beans, cut, fresh or frozen
1/3 cup acini di pepe or other teensy tiny soup pasta Read More
Ingredients:
3 large garlic cloves, minced
3 T extra virgin olive oil
1 (44 oz) tomato puree, or 1 (29 oz) can and 1 (15 oz) can of puree
2 T carrots, minced (approximately two large baby carrots)
2 Parmesan rinds
1 2/3 t onion powder
2 t garlic powder
1 t salt
1/2 t ground black pepper
1 bay leaf
1 1/2 t oregano
1/4 t basil
Pinch ground rosemary
Pinch ground thyme
Several shakes of crushed red pepper flakes Read More
Serves 12
Ingredients:
2 two inch thick rounds of provolone
1 T olive oil
1 t dried garlic
1/4 t dried oregano
1/8 t ground black pepper
1 T parsley, chopped
12 basil leaves
2 t garlic, minced
1 large tomato, chopped
1 loaf baguette, sliced into 1 inch pieces, brushed with garlic and olive oil
Option: sturdy crackers such as Triscuits or sliced ciabatta bread Read More
Join writer and editor Rosemary Gretton as she walks us through this most delicious summer evening.
This salad is best served on a late summer evening, when tomatoes are at their ripest. Boccincini are nuggets of soft, creamy, fresh mozzarella cheese, about the size of a cherry tomato. In Italian, bocconcini means “small mouthfuls.”
First, head outside to your vegetable garden, smiling as you savour the sight and smell of the warm, ripe Bella Rosa tomatoes, finally come to fruition. Pick four or five large tomatoes right off the vine. Bring them in the house. Wash the tomatoes well, and cut them into thick slices. Place the slices in a glass salad bowl. Read More
Ingredients:
2 T olive oil
1 cup onion, chopped
12 oz mushrooms, sliced into chunks
6 cloves garlic, minced
1 (28 oz) can tomatoes, hand squished
1 (28 oz) can tomato puree
1 (14.5) oz can tomato sauce
1 (6 oz can) tomato paste
1 cup basil, fresh, rinsed and torn
1 1/2 t dried leaf oregano
1/4 t dried leaf thyme
2 T fresh parsley, chopped
1/4 t black pepper
1 T brown sugar
1/4 cup red wine
1 parmesan or Romano cheese rind Read More
Mindful Palate 