This show-stopper pasta dish is easier and faster than it looks. You can also make it earlier in the day, store it covered in the fridge and place in the oven just before dinner time. Serve with a large green salad. Bonus Recipe: Be creative and use the filling as an appetizer instead. Toast or…
Chili Verde
When temperatures start to drop and we harvest the last of the peppers from the garden, we love to make slow food. This is one of our favorites making use the harvested poblanos and green bell peppers.
Growing Shallots
A shallot is that unique ingredient that is neither onion nor garlic, but looks like and tastes like both. You can try substituting a bit of onion in recipes, but it just doesn’t fit the bill. They can be expensive in stores so that is why we grow them. We plant them in fall and forget about them until summer. Just like garlic, you can save the best for replanting the next fall and by doing so, have an unlimited supply.
Meatballs & Bucatini with Rustic Tomato Sauce
We throw this in the slow cooker when we are super busy but need a filling meal at the end of the day. The meatballs are super tender and the sauce is flavorful, chunky and loose. I use a mix of fresh herbs from the garden when available and dried herbs during the winter. I typically use fire-roasted tomatoes, but you can use crushed tomatoes as well.
A Cook's Garden 