This refreshing blueberry and watermelon smoothie lets the delightful sweetness of ripe blueberries take center stage, but also letting the refreshing coolness of the watermelon peek through. Great smoothie for a hot summer day!
Continue reading “Blueberry Watermelon Smoothie”
I love to take advantage of summer squash while it is in abundance in our baskets, at farmer’s markets or from friends who are eager to get rid of their bumper crop. Wherever you are getting your summer squash fix, they are perfect for blending with other ingredients or in very simple preparations because of their subtle flavor.
This salad is perfect on a hot evening when a cheesy or fried squash dish just won’t do.
Continue reading “Shaved Summer Squash Salad”
I’m not a big fan of normal ketchup. I know, I’m weird but I don’t even keep it in my house. I just find that it is generally oversweet and can overpower the flavors of whatever you are putting it on.
With that being said, I think that Kasundi is fabulous and makes up for ketchup’s shortcomings. Katsundi is an Indian chutney that comes in a lot of different varieties. I like this hot tomato based kasundi. It combines tomato, vinegar and a lot of delicious spices into one flavor that is sweet, spicy and fun. I slather this on everything when I make a batch.
Continue reading “Kasundi… ketchup’s Indian cousin”
I just love summer produce! All of my favorite fruits are at their prime in the summer so I take advantage during the season. This recipe works well with whatever fruits you have on hand so substitute pretty much anything. Everyone will love this delicious fruit salad tossed with a delicious honey-yogurt sauce.
Continue reading “Fruit salad with yogurt dressing”
I am always looking for new ways to bring fresh ingredients to our table!
These fresh bright orange Tangelo popsicles were a huge hit with my toddlers- and husband! Continue reading “Tangelo Fruit Popsicles”
There are so many ways to use cauliflower. The only limit is your own mind. I have seen lots of cauliflower tortilla recipes on the web but wanted to do one of my own. Here it is.
Continue reading “Cauliflower Tortillas”
Every now and then I make two much juice so that is when I turn to making sorbet. Sorbets are easy to make but take time to freeze unless you have a ice cream maker. Either way they are a wonderful treat. A few simple steps and you can turn any fruit into the perfect sorbet.
- 2 cups water
- 1 1/2 cups sugar
- small pinch salt
- 2 cups blood orange juice
- Bring sugar and water to a boil.
- Boil for 1 minute and remove from heat.
- Stir in juice and salt.
- Refrigerate 3 hours or over night.
- Pour into ice cream maker and follow your ice cream makers instructions.
- If you do not have a ice cream maker pour into shallow stainless steel pan and freeze for 3 hours.
- Scrape frozen mixture and return to freeze.
- Let freeze for 7-8 hours and then serve.
You can use any fruit you like to in this recipe. Try mixing a couple different types of fruit for a special blend.
Copyright 2007 - 2012 Tanya Jolly & Sally Stevens
One of my first Christmas memories with my then-new-boyfriend 10 years ago (now he’s my fabulous husband) was experiencing some of his deeply rooted family food traditions with his parents. Norweigan Sweet soup. Spritz cookies. Norwegian Krumkake. These foods have come to mean the holidays for me, and are things I look forward to eating every year around Thanksgiving and Christmas, as do my children. Growing up, I had a couple of family recipes that got handed down, but there was not really something we ate and made every year that had historical significance, so these traditions from my husband’s family have come to be a treasured part of my holidays. What traditional foods do you eat around the holidays?
To start our Thanksgiving this year, we had Sweet Soup and Swedish pancakes for breakfast. The sweet fruity goodness of the soup warms me heart and my belly! Continue reading “Norwegian Sweet Soup– and family traditions!”
This year there are pumpkins everywhere. How I love the smell of pumpkin cooking and wish it would last throughout the year. Here is one way I get my pumpkin fix for the rest of the year. I make Pumpkin chips and pumpkin powder. My dehydrator is a good friend that I often use with my bountiful baskets produce. There is nothing easier than drying fruits and vegetables for later use. You don’t even need a dehydrator as the oven on its lowest setting works fine.
Continue reading “Oh My So Much Pumpkin”
This week we received fennel, red pears and apples in our baskets. I decided to try a more autumnal version of fresh fennel slaw by making an apple cider vinaigrette to dress it. It came together rather quickly and only needed to rest for 30 minutes for the flavors to meld. I would imagine this would be a wonderful side dish to roasted pork loin, pork chop or to top a pulled pork sandwich.
Continue reading “Autumn Fennel Slaw”