Is your garden over flowing? My greens keep giving and the next round of crops (tomatoes & zucchini) are beginning to ripen en mass. Unless I want to freeze greens in bulk I need to make quick use them. The best ways I know to consume copious amount of greens in one sitting are to …
Roasted Corn Salad with Strawberries
Here is one more summer salad for you. This time it is served up in my toaster oven taco shells. I love the combination of grilled corn and cold fresh berries. Try this salad with some grilled shrimp, or skip the shells and set it out for spooning onto plates or chow down with some chips. …
Cool Blue Potato Salad
Happily browsing the shiny aisles of my local grocery store, a beautiful basket of blue potatoes stopped me in my tracks. How can I resist tight skins over firm blue flesh? I couldn’t. Those little babies belong to me. I have a weakness for potatoes in any form: red, white, blue, mashed, baked, or boiled. Lucky …
Minted Green & Grain Salad
As you may be aware, I am eating an anti-inflammatory diet to help answer a few health questions. The bulk of my diet, aside from a nummy smoothie, has been greens and sprouted grains. In order to make life easier on myself, I end the weekend by prepping food. This is as easy as unloading …
Apple Pecan Rosemary Baklava
Rosemary Garlic Chablis Wine Jelly is a personal favorite and very first Potlicker flavor. The jelly itself is inspired by an apple rosemary jelly from a family friend. In fact, she is the hostess with the mostess. I imagine that she would serve this Apple Pecan Rosemary Baklava at her very posh parties. This is …
Leftovers = Fiddlehead Forbidden Fried Rice
I live for leftovers! I always make more food than Tall Dark & Handsome and I will eat just because I am planning on leftovers. Unfortunately, sometimes a little bit of this and a little bit of that will take up a whole lot of fridge space. Sometimes my leftover meals are complete failures like …
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Forbidden Rice Salad with Edamame and Avocado
Rice salad is somewhat of a guilty pleasure for me. Not as obvious as potato or macaroni salad, a rice salad is so much more versatile. No need to add all the mayonnaise and unhealthy fat to get full flavor. A little bit of rice vinegar is all I need to down a monster bowl …
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Pineapple & Pecan Dressing
Pineapple stuffing was an important part of Easter dinner during my youth. Served along side the classic honey baked ham and green bean casserole, it was all part of the tradition. As a kid, one of my jobs was to help make the stuffing (which I now know is actually dressing because it is not …
Sunchokes
Sunchokes or Jerusalem artichokes are a particularly fantastic nuisance to have around. In the late summer, sunchokes may easily be mistaken for an average sunflower. Wait until cold weather (spring or fall), however, and they are a plentiful food crop. This time of year, dig into the cool ground and you will find loads of …
Root Vegetable Ragu
My mom is always an inspiration in my cooking. Days when I miss my family, I make things that remind me of home. Growing up my mother made something she called student's ragu. It is a layered and simmered dish all done in mom’s electric skillet. Mom’s ragu has potatoes, onions, ground beef and the …
Nancy Warner 