Cooking an artichoke is not super popular, and it’s not exactly easy, but its refreshing flavor is very rewarding. Instead of eating artichokes the classic way … scraping the cooked leaves with your teeth … use the flesh to make artichoke aioli. This easy recipe happened because I wanted to revisit this often-forgotten edible flower. …
Herb Roasted Potatoes
Roasted potatoes are a universal side dish associated with comfort food, and making them at home is super easy, filling, and economical. The ability of potatoes to absorb lots of flavor makes them a perfect vehicle for jam-packed combinations of fresh herbs tossed in garlicky, peppery olive oil. Serve these for brunch, alongside an omelette…
Andouille Vegan Red Beans
If you’re trying to consume less meat, consider this plant-based Red Beans recipe. And even if you love meat, it will seem like you’re eating Andouille sausage when you bite into these spicy, smoky, and oh-so tender red beads. After much research on what exactly Andouille seasoning is, this meatless recipe is where I landed….
Fried Green Tomato Bites
What to do when you’re faced with too many unripe tomatoes? Most people would say, “Fry ‘em up!” A couple of months ago, I pickled a batch of them when I swore I was done with the growing season. However, seeing so many unripe cherry tomatoes still in my container garden convinced me to hang…
Pickled Green Tomatoes, the Quick Method
Here’s something super easy to do with unripe tomatoes from Fall gardens. The classic pickling process of preserving in jars is time-consuming and potentially dangerous if not done correctly. Alternatively, if you want to eat your pickled food within a day or two, quick pickling can achieve similar results in a skillet with some oil,…