All in COOK
Gardens, farmers markets and grocery stores are filled with the abundance of the summer growing season. This recipe is easy, delicious and time saving. A great way to get more vegetables into your daily meals and into your freezer for winter use.
A delicious and healthy dish that has lots of flexibility for creative additions. Perfect for the rebel cook who always feels compelled to add a little of this and a little of that to a recipe.
Got herbs? Make pesto! Use your abundance of fresh herbs and greens to make a variety of pestos for winter's use in pasta, pizza, soups, stews, and toppings for meat, vegetables and even dessert.
It's the end of rhubarb season and I wanted to something besides the annual rhubarb pie. These recipes are great and don't require a lot of rhubarb. But remember to leave some stalks with leaves on the plant to help feed it for the rest of the summer.
Chives offer the subtle flavor of onion or garlic to simple dishes like scrambled eggs and salads. But let's be honest - what would a baked potato be without chives on top? You'll find two recipes in this post: chive butter chips and chive blossom vinegar. Enjoy
Hummus is not only yummy but nutritionally loaded with protein, Vitamins B6 & C, folate and potassium. Homemade hummus is easy and inexpensive but often is grainy. I reveal the secret to making a silky, smooth hummus. And in my search for perfection, I discovered a few fascinating facts about chickpeas.
This granola is super-easy to make and offers lots of opportunities to add healthy spices, nuts, seeds and dried fruit to make it one-of-kind mix.
Comfort food comes in all forms and roasted root vegetables are one of my favorites.