One of my favorite things to grow are peppers. Even before I had a ‘real’ garden, I would grow in pots to appease my husbands love of all things spicy. I grow a few different varieties, but jalapeños are the favs around here. And when my plants are so full they are tipping over from the weight, I know it’s time to do a mass harvest and start my seasonal preserving recipe for easy pickled jalapeños.
When I was growing up, the only color carrot I can remember eating were the big ole orange carrots that Bugs Bunny was always chomping on! But our amazing farmers have been bringing back heirloom variety’s for awhile now. Don’t let the colors throw you; they have the distinctive carrot taste, although the orange variety is a bit sweeter.
It’s National Pumpkin Day, and I have a great recipe for tonight, Pumpkin Risotto. If you’ve been making your own pumpkin puree, that will add an extra delicious freshness, but canned puree will work perfectly fine as well. (Make sure it isn’t pumpkin pie filling!!!)
Savory Kugel vs Sweet Kugel… as far as I’m concerned these are vastly different dishes. And over the years I think I’ve chalked it up to one thing, as far as what side of the Kugel fence you are on: your grandmother. The Kugel your grandmother made was always the best and if you’re like me, the only one worth while.
It’s not too late to pick up Hatch Chiles this season. They are fantastic roasted up on the grill but did you know you could also easily roast them in the oven? The ingredients in this Roasted Hatch Chile and Tomatillo Salsa were all roasted up in the oven, and with the whirl of the blender you can have some kick ass salsa for Sunday Football gatherings, or any time.
Pico de Gallo is a great recipe to make in the summer. All the ingredients are at their peak of flavor and are plentiful in the farmers markets. You might even have an over abundance of tomatoes in your own garden, so why not whip up a batch to munch on!
Last week I was still finding a few farmers market vendors with Brussels Sprouts, but I think we are nearing the end of these with our temperatures starting to warm up here in LA. My hubby makes this Roasted Brussels Sprouts dish for the guys at his station. It’s a side dish for them, but a hearty vegetarian main dish as well.
Looking for one more appetizer for your Thanksgiving table? This Savory Cranberry Jam not only goes great on a baguette with a dollop of goat cheese, but it would also be fantastic on top of your turkey!