Recipe | Simple Vegetable Stir Fry 0Stir fry is my go-to choice for throwing together fresh-cooked meals. I'm going to share my simple stir fry recipe with you, using vegetables that I've grown (and you can grow too) in the backyard garden.
Recipe | Home Grown Roasted Salsa 0If you're anything like me, you know exactly where I'll be found during a party: Wherever there's chips and salsa. The style I've come to love most is a Roasted Adobo Salsa. So, I've crafted my own simple recipe that I can make with ingredients that I grow in my own backyard using Ferry-Morse seeds.
Grapefruit and White Beets with Yogurt and Tarragon Recipe 0Rather than fussily cutting the grapefruit into neat segments, Chef Ignacio Mattos cuts them crosswise into disks; he likes the slightly bitter flavor of the membrane itself.
Cheers to Spring! Mixology with Fresh Herbs 0
Strawberry and Rhubarb is a classic combination. Steeping with basil adds a note of complexity to create a wonderful spring cocktail.
1 cup diced rhubarb, from about 2 stalks
1 1/2 cups quartered strawberries
3/4 cup water
1 to 2 tablespoons sugar to taste
Leaves from 1 small bunch basil, small leaves reserved for garnish
1 bottle (750 ml) dry sparkling wine for every 5 drinks
In a medium saucepan, combine rhubarb, strawberries, water, and sugar over medium high heat. Bring to a boil, then reduce heat and simmer until fruit is tender, about 5 minutes. Remove from heat, add large basil leaves, and let cool completely, about 20 minutes.
When cool, remove and discard basil leaves. Add remaining mixture to blender and blend on high speed until smooth, about 2 minutes. Place 2 tablespoons mixture into each glass, add a small amount of sparkling wine to first loosen purée, then fill glasses with sparkling wine. Garnish each glass with small basil leaves. Delicious!