Side dish or beefed up with extra protein, here’s a way to satisfy your craving for greens. We’re not Romaine purists: we use whatever greens mixture is on hand or growing outside.
Not a salsa, this combination of vegetables and herbs is a flavor basis of many Central and South American dishes. We look forward to Chris Spees’s demonstration at the LFTN Spring Workshop, especially since we’ll eat the fruits of the demo the next evening.
Sofrito’s exact greeny red color depends on the vegetables you find to make it.
This will banish the blahs without taxing your pantry.
Once in awhile, it’s fun to indulge, and two of the traditional Christmas foods of Colombia qualify: natilla (a pudding) and buñuelo. See the the recipe for natilla next Monday.
The other night, we’d run out of fresh vegetables altogether, except for a pound or so of small beets. Look what happened!
Since my vegetarian years, I have loved nearly all kinds of vegetable soup.
Please enjoy a convivial beverage involving coffee during this transitional season between summer and winter. Many thanks for the recipes to Kerry and Angel Brown of Strong Roots Resources, a business centered around helping folks build resilience from the ground up, including consultation and design assistance for the aspiring homesteader.
Mama Sauce spent two enchanted childhood years in Guam and loved its food.
We nabbed this interesting yet simple recipe from allrecipes.com and thank them sincerely. Guamanian legend holds that this dish was named for the sound of a cook preparing the meat, but we’re using ground beef, so no chopping sounds if you strictly follow the recipe.
Do you like pearl onions in food, not just your martini?
Join centuries of Greeks and enjoy something a little different.