Autumn has officially arrived and I love the idea of a warm, cozy sip that uses locally grown apples with bourbon and smoky mezcal. This one is delicious for a swanky cocktail party but also works just fine in a red solo cup next to a bonfire or on a hayride.
The dog days of summer require something cool, strong, and slightly sweet - this one is just the ticket. Quick and easy to whip up…but impressive as a pre-dinner cocktail or for just sippin’ on the back porch. Feel free to increase the amount of vodka depending on your day -
Something magical happens when goat cheese is paired with summer tomatoes and juicy ripe peaches. This super quick salad works well as a starter course, but also equally impresses as an appetizer when served with our firecrackers or buttery grilled toast. We especially love the bright green nuance of fresh basil and mint from the garden, even though added bits of zesty arugula or watercress would make this the summer salad to end all summer salads….
This dip is great with fresh vegetables and toasted pita; but we like it with homemade potato chips; the salty, crunchy potatoes are fabulous when dunked into the creamy, earthiness of the dip. We may not be ready to host a cocktail party at home just yet; but I guarantee your family will love and appreciate this “Italian Hummus.”
One of the great virtues of this garden, pantry soup is that it takes under an hour to prepare; but it’s still chock full of fresh vegetables, herbs, and greens. This version is completely vegetarian, but following this year’s Easter I made the same soup using leftover braised lamb to give it a meatier, heartier twist.
Mujadara is a classic Arabic recipe featuring cooked lentils and rice, topped with caramelized onions, fresh herbs and a side of yogurt. It’s a delicious vegetarian main dish that we thought could use a new High South kick using fresh Swiss Chard, Green Onions, and a myriad herbs from the Appleseed’s Teaching Garden in Fayetteville, Arkansas.
In an attempt to help my friend Jason Suel make dinner from items in his pantry and fridge, we devised a recipe that with the help of fresh Kale, garlic, and onions from the Appleseeds Teaching Garden is not only easy to make, but also delicious. I perused Jason’s options via facetime, I recognized several items from his pantry that included dry penne pasta, olive oil, vegetable broth, and roasted almonds; in addition to a leftover lemon and a bit of crumbled feta cheese. that I knew could add some brightness and depth to the evolving recipe.
