Tostadas

This week I started a new batch of cabbage fermenting, made roasted tomato sauce and cooked up some pinto beans without any particular dish or meal in mind for any of these projects. I used bits and pieces of all three in today’s tostadas. A few days ago I started a new batch of red … More Tostadas

Red Rice, Black Walnuts & Blue Cheese Stuffed Mushrooms

Like brown rice, red rice is a whole grain with bran and germ intact. Both brown and red rice are nutritionally superior to regular (polished) white rice. Because they are whole grains they are heartier with a chewier texture. One thing red rice has that brown rice doesn’t is anthocyanins which give it its red … More Red Rice, Black Walnuts & Blue Cheese Stuffed Mushrooms

Pizza With Roasted Tomatoes, Peppers Mushrooms & Spinach

Tomatoes coming out of the garden aren’t the nice big slicing variety. In fact, many of them are produced by wild plants that came up voluntarily like weeds. The small, tough skinned tomatoes are better suited for making tomato sauce than sandwiches. I oven roasted a few of these tomatoes with a spritz or two … More Pizza With Roasted Tomatoes, Peppers Mushrooms & Spinach

Muscadine Jam

Muscadines are one of the few grape varieties that thrive in the summer heat of the Southern United States, both in the wilds and backyard arbors. A week or so ago I purchased some from the farm stand just down the road.   The thick skinned grapes are most often used for making wine or … More Muscadine Jam