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Fresh Flavors for Fall Feasting
Bringing together diverse groups to share new foods is Thanksgiving’s origin story. Centuries later, hosts can embrace that holiday spirit by welcoming vegetarians, vegans, gluten-free
November 11, 2020
Bringing together diverse groups to share new foods is Thanksgiving’s origin story. Centuries later, hosts can embrace that holiday spirit by welcoming vegetarians, vegans, gluten-free
Early fall may end with roasting peppers, but it begins by roasting eggplant. I’ve been roasting and freezing eggplant flesh for months now, since my
This time of year, I eat a jalapeno almost every day: on pizza, in tacos, topping my favorite Asian-style noodles and substituted for red pepper
This is a wonderful use of extra grilled summer squash. When packing for a healthy lunch, add the vinaigrette right before serving in order to
If you find it challenging to get those daily fruit and vegetable requirements met, experiment with sneaking in zucchini or summer squash to fortify a
Rhonda Foshay’s gazpacho was one of the lovely little perks of participating in the Sunriver Art Faire every August. Her husband, Paul, is a talented
This is another use for extra zucchini or your favorite summer squash toward the end of the summer season. Shelf-stable evaporated milk replaces the heavy
Butter on corn. Salt on corn. Maybe chili powder on corn. Gloriously sweet corn practically stands alone so long as summer keeps the crop coming.
Abundant garden zucchini often prompts my penchant for making pizza. I slice the squash as thinly as possible and arrange it in concentric circles on a
Cookbooks will tell you that French cutting — the act of cutting green beans lengthwise into thin strips — should be reserved for mature, less
Cool, crisp and refreshing, sweetened with fresh fruit and seasoned with global flair — these are summer’s hottest salads. Truly satisfying salads that speak to
Among my favorite noodle dishes, pad Thai recently was referenced in this blog. In truth, my typical pad Thai could be more accurately described as
Oregonians spend an awful lot of time waiting for summer. Even when it’s technically here, at least as indicated by that “X” on June’s calendar,
Another camping trip under our belts has left me craving fresh vegetables. After a weeklong campout featuring fairly diverse meals last month, my husband wanted
Who needs mayonnaise-based salads when fresh herbs and ethnic spices can season summer’s freshest ingredients? It’s a rhetorical question, of course. I acknowledged in my
A great breakfast or mid-day snack that is gluten-free and can also be vegan and dairy-free depending on milk choice. A vibrant green tea, matcha
Without a garden tomato in sight, there’s already enough basil in my raised beds to warrant pesto. I tend to think of pesto as one
At the height of summer’s bounty, there’s a way to heighten berries’ flavor and nutrition. Dehydrating concentrates both the sweetness and beneficial properties in berries,
Sept. 2020 TOC:
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