Almost everything we cook in our house starts with garlic. It’s that flavor bomb that I almost double the amount automatically when I try a recipe. It brings a dish together. On its own, its sweet and creamy when roasted with a drizzle of olive oil, a touch of salt and pepper and good enough to just slather on bread.
Scallops with Cherry Tomatoes, Olives & Capers
Tomato season is coming to a close. The cherry tomatoes are the last plants still producing in our Garden. I love to use cherry tomatoes in a fresh sauce, bringing out their sweetness.
One last hurrah before garden clean up commences….
Preserved Lemons
I have a small Meyer Lemon Tree in a pot. When I am lucky enough to get a few lemons, I make preserved lemons and use their salty, sweet, tangy, umami goodness in place of lemon in a variety of dishes. Our new favorite is Chicken with Olives and Preserved Lemons. I highly suggest you…
Raspberry Crumble Bars
Last fall we planted a small plot of one of my favorite fruits – Raspberries. In my youth I’d walk thru the brambles picking berries and shoving them in my mouth by the hand full as fast as I could, my Grandfather right beside me. You could always hear my Grandmother a couple rows over…
A Cook's Garden 