Blog Post & Recipe:
Tomato-Zucchini Tian
A tian, according to Slashfood, is a “layered, baked vegetable dish that originated in Provence.” That’s just exactly what this is.
Blog Post & Recipe:
Some Like it Hot: Pineapple Habanero Hot Sauce!
Habaneros and pineapples are a great match. Habaneros are fruity and sweet, behind that curtain of heat, and pineapple complements them perfectly.
Blog Post & Recipe:
Jicama and Cucumber Chile Spears
Jicama and Cucumber Chili Spears take a mere 10 minutes--just toss your vegetable spears in a bowl with fresh lime juice, chili powder, a pinch of cayenne and salt. Done!
Blog Post & Recipe:
Squash Blossom Pesto [
via ]
I simple converted my standard pesto recipe, with the addition of saffron from the abandoned sauce recipe, and magic! A vivid orange sauce, nutty with parmesan and pine nuts with this mysterious undernote. Squash blossoms.
Blog Post & Recipe:
Sweet Potato Fries with Orange-Nutmeg Salt [
via ]
The best success I had came at the end of my experimental process. I found that a screaming hot oven, a preheated, well-oiled baking sheet and straight or crinkle-cut sweet potatoes turned 3 or 4 times in the oven yielded the best results.
Blog Post & Recipes:
Throw Another Melon on the Barbie
The grill, as everyone knows, is the best place to cook a steak, but that doesn’t mean you have to cook a steak every time you fire up the grill.
Vietnamese-Style Portobello Mushrooms ... Watermelon Burgers With Cheese ... Curry-Rubbed Sweet-Potato Planks ... Teriyaki Cabbage Steaks ... Chili-Rubbed Jicama Steaks With Queso Fresco ... Miso-Glazed Eggplant Slices
