Herbs keep the flavor in all our winter cooking, but the first fresh herbs and vegetables of spring are always cherished. Not that long ago, I had my daughter out in the woods harvesting ramps with me for spring soups. 3 tablespoons olive oil 1 large garlic – pressed 1 bulb of finocchio (bulb fennel) […]
Author Archives: sunrise-hartseed
This is a fun salad to serve in parts, allowing people to put whatever they want onto their plates. I have given each guest a plate with one squash blossom or daylily blossom opened on it and explained how to make a stuffed salad. Offering both dressings to choose from. 6 cups mixed greens – […]
2 cups cooked chicken, chopped 3 tablespoons sweet onions, finely chopped 1 tablespoon fresh dill, finely chopped ½ cup yogurt ¼ cup cream salt and pepper to taste Mix and serve over lettuce leaves or stuffed in daylily or squash blossoms with the stamens removed.
When I was dating my now husband, his family invited us over to a family cookout one summer. We were asked to bring a salad. This is what I brought. No one ate any of it! They didn’t realize that some flowers are better for dinner than decoration. I think they have since learned that […]
I really don’t like a lot of Arugula, and I do prefer this recipe with the substitution. But this combination of flavors is really tasty. 1 lb. baby arugula (may substitute small spinach leaves, plus 1/4 cup water cress for bite) 2 tablespoons fresh fennel leaves, finely chopped 2 chive blossoms, separated 4 oz shaved […]
2 large red bell peppers, seeded and chopped 2 large tomatoes, peeled and coarsely chopped 3 small zucchini, coarsely chopped 1 sweet onion (Vidalia type) peeled and very thinly sliced 6 cups mixed salad greens of choice ½ cup fresh spearmint leaves 5 tablespoons white wine vinegar ½ teaspoon salt ¾ cup extra virgin olive […]
A great summer soup, served cold. 3 leeks, finely chopped 2 onion, finely chopped 2 tablespoons butter 1 small bay leaf 3 cups chicken broth 5 medium potatoes, peeled and sliced 3 cups heavy cream 1 tablespoon Worcestershire sauce Salt & pepper to taste 2 cups chopped parsley 1 cup chicken broth Saute leeks and […]
So many recipes call for cream of mushroom soup. I’ve never been fond of canned condensed soup so about 20 years ago, I set out to find a good recipe. Rummaging through the boxes of my Grandma’s recipes (and there are LOTS of boxes of them), I found this one she had cut out from […]
I first had sorrel soup at Betty Steven’s house in early March. It was a true introduction to an herb I had never known. I have changed the original recipe she gave to me to make it heartier. Since sorrel is the first herb up in my garden every year, it’s a great spring tonic […]
1 potato, diced 4 cups stock 2 tablespoon butter 1 tablespoon olive oil 1 clove garlic, crushed 1 celery stalk 1 carrot 1/2 pound mushrooms 3/4 cup dry white wine 1 tablespoon tamari 1 cup raw peas 1/2 teaspoon each; thyme, dill, marjoram, and basil salt & pepper to taste. Boil potatoes in broth until […]