Bring three quarts of water to a rolling boil, add rice noodles and boil in an uncovered pot until noodles are cooked. Remove from heat. In a medium skillet, heat olive oil for about 1 minute over medium-high heat. Add…
Sweet and savory tones bring flavor to lean, quick-cooking pork tenderloin.
The addition of pure maple syrup enhances the earthy sweetness of the vegetables when slow roasted.
Delightfully salty and lemony, this dish uses dark meat from the chicken, which is best suited for braises. Be sure to use bone-in thighs for outstanding flavor.
The juice for Maize Valley’s Chardonnay comes from Washington State. It’s just another example of the farm’s attempts to maintain diversity in what it can offer visitors who arrive all year long to sip and sample wines. Chardonnay can be produced into wines that range from dessert sweet to deliciously dry. This one is buttery, slightly oaky with hints of vanilla and buddies up beautifully with this delicious Caponata, a Sicilian appetizer or side dish, especially nice with roasted chicken.
Funny looking vegetables can raise an eyebrow among suspicious eaters. Take zucchini, which comes in a variety of oddball shapes and sizes. The savvy cook knows that this vegetable is one of the most versatile and nutritious and its bland flavor and creamy texture does a good job of highlighting spices and seasonings.
A red pepper is simply a green pepper allowed to mature on the plant, gaining great color and terrific sweetness. There’s nothing hot about this variety. “Pear” it up with some of the season’s naturally sweet vegetables in this soup that looks and feels like a cream soup on the tongue yet doesn’t contain a drop of cream.
Eggplant, the bulbous purple vegetable, is a delightful oddity. The name alone raises questions and can turn up noses. However, it has a soft, creamy texture and a neutral flavor that allows accompanying flavors to take the spotlight. Called “caviar” this recipe is as delicious and special as the real thing.
This simple and quick recipe is seriously worth the decadence provided by a bathing of butter. Be sure to ask your fishmonger for “dry scallops” – ones that are not injected with water solutions to plump them. Dry scallops brown better in the pan.
There’s only one thing that could make fresh, homegrown tomatoes better and that’s garlic. Serve them with a rice or grain dish, alongside grilled meats or with a thick slice of grilled bread to sop up the wonderful juices.