In the spring of 2014, I was eager to get back to canning after the long winter and birth of my son. There wasn’t much in the way of spring fruits at the market at that point yet, but I wanted to find something to get me back in the preserving spirit. I came across a recipe by the fabulous Cathy Barrow for Pickled Spring … Continue reading Pickled Spring Onion Deviled Eggs
A few years ago, The Washington Post posted a recipe for 12-Hour Tomatoes. I tried the recipe once and was hooked. They develop such a deep, rich flavor after spending all those long hours roasting at a low heat. These are so versatile and can be used in so many ways. I’ve used them as a topping to a baguette smeared with fresh ricotta, mixed … Continue reading Slow Roasted Tomatoes
This past weekend, Toby’s friend, and best man at our wedding, Chuckie, was in town from New York so we invited him over for dinner, along with our friends Matt and Jessica. Because we’ll be traveling over the next few weekends, I wanted to create a menu that focused on late summer produce since it will likely feel more fall-like when we return home. I … Continue reading Menu – Grilled Sausages and Salmon, Braised Green Beans in Tomatoes, Grilled Vegetables and Mushrooms, Plum Tart
We recently hosted our neighbors over for a late summer dinner on our back patio. Since they have two boys, I wanted to do a menu of finger foods that were easy to snack on as we chatted. The menu worked perfectly and everyone was free to just help themselves to whatever they wanted and it was so easy to put together. And dessert was … Continue reading Menu – Grilled Chicken Skewers, Pepperoni Sauce, Cherry Tomato Mozzarella Bites, S’mores Bar
A few years ago while at our local farmer’s market, I came upon a container of squash blossoms. I had no idea what i was going to do with them, but I was in the mood to try something new so I purchased a box. I excitedly showed my husband my new purchase when I got home, but his enthusiasm wasn’t quite at my same … Continue reading Stuffed Squash Blossoms
Stuffed figs are a staple at our house to serve dinner guests. We’ve done them so much that we’ve tried many variations with dried and fresh figs, different cheeses and different meat wrappings. For a recent dinner we hosted for our friends, I went a fairly simple route with fresh figs, goat cheese and prosciutto. There are really limited times of year that fresh figs … Continue reading Prosciutto-Wrapped Stuffed Figs
Half Pint Garden 