ZUCCHINI PASTA ALFREDO

ZUCCHINI PASTA ALFREDO

Zucchini and summer squash are so abundant in the summer months. This simple pasta is like a lighter, brighter fettuccine alfredo. It also comes together in no time—the veggies will be ready by the time your pasta is cooked. You’ll love it, I promise....

EGGPLANT WITH MISO AND SESAME

EGGPLANT WITH MISO AND SESAME

1 medium Japanese Eggplant 2 tablespoons each of Red and White Miso Paste 2 tablespoons of Honey 2 to 3 tablespoons of toasted Sesame Seeds Cut the eggplant into 1/2 inch thick rounds. Grill over very hot coals, turning once until it is quite soft and brown and nicely...

BUMPER CROP ROASTED TOMATO SAUCE

BUMPER CROP ROASTED TOMATO SAUCE

Everyone loves tomato sauce. I love making it from scratch with garden fresh tomatoes. In agriculture, a bumper crop is a crop that has yielded an unusually productive harvest. Excess produce can also be a source of problems, such as when there is insufficient storage...

STRAWBERRY COCKTAIL SAUCE 

STRAWBERRY COCKTAIL SAUCE 

Want to have people ask you what is in that special sauce? We are all used to regular cocktail sauce for our seafood. However, try this discerning dip for New England’s local seafood. Steam or poach shrimp from Maine, Lobster from Connecticut, and...

MULBERRY MUFFINS

MULBERRY MUFFINS

Americans in general don’t know too much about the sultry mulberry. They often think it is inedible. If you have the serendipity to have a tree in your neighborhood, wait until they are ripe and bring your least favorite blanket and shake and harvest a...

RHUBARB AND RED GOOSEBERRY CRUMBLE

RHUBARB AND RED GOOSEBERRY CRUMBLE

Gooseberries are big in Europe. The American gooseberry range in color from light green/yellow to pink to red – wine at peak ripeness and are quite thorny bushes. The berries can be furry with little spikes at its base with a fruity floral scent....

TUSCAN PEA BRUSCHETTA

TUSCAN PEA BRUSCHETTA

4 shallots, minced 1 cup shelled peas 2 tablespoons minced spring herbs (mint, tarragon, thyme, rosemary, marjoram, sage, basil in the Italian family) 25 bread toastsSauté shallots until slightly wilted, around three minutes on medium high...

SPICED RHUBARB SYRUP

SPICED RHUBARB SYRUP

Rhubarb season is upon us. I love the ruby red color of rhubarb. I only started using it a couple of years ago because I never knew what it was. It looks like reddish green celery with huge inedible leaves at the top of the stalks. Although technically a...