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Appetizers
Green Pea Dip or Bruschetta
Tortilla Espanola (my riff)
Beans (dried or canned)
Black Bean Soup
Breads
Catalan Tomato Bread
Nano’s buttermilk biscuits (and scones)
Rhubarb Streusel Bread
Desserts
Fruit Clafoutis
Fruit Crisp for two
Fruit Galette – a simple dessert
Nano’s shortcake
Pound cake
Grains and Rice
Cooking grains
Barley Soup
Dilled Rice with Homemade Vegetable Stock
Caribbean rice and beans
Grilling mixes, rubs and marinades
Herb grilling rubs and marinades
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Pickles, Jams, Jellies
Blackberry Jam
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Broccoli stem slaw
Grilled Lettuce Salad
Marinated Beet Salad
Shredded spring salad
Tonic salad with “weeds”
Fresh slaw with bok choi
Homemade salad dressings
Sauces, salsas, marinades
Creamy Sorrel Sauce
Pestos
Broccoli-Parsley Pesto
Garlic Scape Pesto
Summer salsa dip (pico de gallo)
Soups (cold and hot)
Gazpacho
Cucumber bisque
Lentil soup for two
Creamy Mushroom Soup
Summery Corn Chowder for two
Roasted eggplant and tomato soup
Vegetables
Beets
Crispy sauteed beets with beet greens
Carrots
Roasted Root Vegetable Medley
Potatoes
Scalloped potatoes
Sweet potatoes
Melting Sweet Potatoes
Winter squash
Butternut squash or pumpkin gratin
Stuffed Squash (Acorn, delicata, any small squash)
Breakfast strata
Cheese Puff
Cucumber smoothie
Panko and seasoned panko
Eggplant dip (Baba ganouj)
Bruschetta
Roasted or Grilled Cabbage Steaks
Blistered Green Beans
Grilled pac choi
Pasta Alfredo with Swiss Chard
Sauteed greens for two
Massaged Kale Salad
English Muffin Bread
Fruit Jelly
Katherine Hepburn’s Brownies
Elderberry Syrup
Kalecannon
Spinach pasta
Root Vegetable Soup
Seasoned Tomato or “Glut” Sauce
Roasted Vegetables with Grain
Crunchy Fruit Crisp
Easy Squash Soup
Garden Cakes
Quinoa Cakes
Zucchini or Summer Squash Latkes
Saucy Greens
Umami-rich Oven Risotto
Hummus
Spinach and Avocado Toast
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February Garden Tips
March Garden Tips
November garden tips
Kitchen tips
Some canning basics
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White Flowers
Pink/Purple Flowers
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Kate's Garden Kitchen
Simple gardening, simple cooking.
Beans (dried or canned)
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