Sweet Home Allegra

I make my Vegetarian Soup Stock from October through to summer food (June), so big sprigs of fresh sage are always just plain necessary....

SO much more roll your eyes back delicious than any store-bought sun dried tomato that you have EVER tasted!! Why? Farm fresh tomatoes,...

Slices of eggplant, grilled, topped with luscious creamy topping, fresh seasonal herbs and pomegranate seeds ! A summer meal or side dish...

Any fan of licorice or anise flavor, so prevalent in Asian cooking, is familiar with this lovely spice. I use it in pickles, primarily,...

Spring is your moment to forage these nutritious greens from your property or the woods. Dandelions pack a whole lot of vitamins and minerals into a small plant. They're probably the most nutritionally dense green you can eat — outstripping even kale or spinach. Dandelion greens, in particular, are a great source of vitamins and minerals such as: Vitamins A, C and K. Forage them fresh and young and before blooms form. Whirr up into delicious green smoothies or add to salads

Take a walk through my herb garden with me. Sweet basil. The King of herbs. Tricky to grow. Thirsty all the time, needs incessant...

Organic vegetables from the Farmers Market this week and herbs from my own late season garden. With some slight revisions, the recipe...

I keep this photo on my phone for a quick check ….so I never forget an ingredient while at the market. Simple, and ideally all organic...

Preserve your fresh basil by whirring up the most magical of condiments. ½ cup pine nuts, toasted 3 Oz Parmesan, grated (about ¾ cup) 2 or more garlic cloves, finely grated 6 cups basil leaves ¾ cup extra-virgin olive oil 1 Tsp kosher salt (if desired) Toast pine nuts in a dry hot skillet or in the oven on baking sheet at 350° tossing occasionally, until golden brown. Transfer to a food processor and let cool. Add cheese and garlic and pulse until finely ground, about 1 minut