Recipes

Beet, Rice and Goat Cheese Burgers

Published at In Category beets, Blog, Recipes, Vegetables Tags:

This recipe was published in the New York Times. A really yummy veggie burger. Unless I plan to serve my beets raw, I go ahead and cook the whole batch (either wrapped in foil as a big bundle and baked, or put into a large microwave-proof container with a little water, covered, and allowed to steam in the microwave). Now I have roasted or steamed beets to pickle, slice into salads, or turn into dishes like this.

Cucumber Cooler

Published at In Category Beverages, Blog, Cocktails, Recipes, Vegetables Tags: ,

A recipe without provenance. Simple syrup is a mixture of one part granulated sugar and one part water, heated enough to dissolve the sugar. It will keep in your refrigerator for weeks and is the perfect way to sweeten iced tea – no undissolved sugar in the bottom of the glass.

Dolma Mahshi (Iraqi Stuffed Onions)

Published at In Category Blog, Onions, Recipes, Vegetables Tags:

This recipe comes from Aladdin’s Castle Cafe in Portland, Oregon. No pomegranate molasses? Any chance there’s tamarind paste in your pantry? That would work as a fruity but tart substitute. If you don’t have either, just skip it. Although it’s worth finding a bottle of pomegranate molasses. It makes a wonderful glaze for grilled meats and seafood among many other uses.

Dixie Winfrey’s Yellow Squash with Garlic Cream Sauce

Published at In Category Blog, garlic, Recipes, Summer Squash, Vegetables Tags:

Dixie Winfrey is the mom of Judith Winfrey of Love is Love Farm at Gaia Gardens and PeachDish. This recipe ran in Atlanta magazine. From Susan Puckett’s writeup: “A caterer, Dixie traveled to France and learned how to master velouté (a velvety “mother sauce” made with a butter-based roux) after having it served over squash blossoms. Back home, she tried the same sauce technique over the actual squash, which she simmered just enough to retain some of its crunch. Even her squash-phobic daughter approved. Now squash is a staple in both their kitchens during the summer months.”