This is a great way to serve vegetables during the late summer months, when the vegetables are coming in by the bushel-full. Make a platter-full of Vegetable Tempura, served with some sliced tomatoes and a beet salad and you have a filling meal. Ingredients: Vegetables, cut into strips, slices or cubes ½ C corn starch…
This is our family’s favorite way to eat zucchini. It always gets rave reviews whenever I take it to potlucks. Serve it with sliced tomatoes from the garden and you have a complete and filling meal. Ingredients: 4 C sliced zucchini 1 C slice onions 1 C sliced carrots 1 can cream of chicken soup…
Once you’ve tasted pumpkin pie made from scratch, you’ll never want the canned stuff again. The flavor is so much better than anything from a can. If you planted pumpkins this year in your garden, you’ll have plenty to make wonderful pies. If you didn’t grow any yourself, you can buy pie pumpkins at the…
There is nothing food-storagey at all about this soup, but I have to share this recipe from my friend Laura Dallman, because it is such a good, hearty soup. It is commonly served during the holidays here in the Dakotas and Minnesota. Laura brings it each year for our Thanksgiving dinner and we LOVE it.…
If kohlrabi is new to you, this is a good dish to start with. But don’t stop here. You should also try Kohlrabi Salad. I could eat these fritters all by themselves as a meal. The cool mint-green Creamy Avocado Sauce makes it even yummier. Remember, I love avocados, but no one else in my…
It’s asparagus season and this is a family favorite. But really this recipe can be used for almost any veggie. Try it with fresh green beans, sugar snap peas, zucchini slices and broccoli or cauliflower florets. The key to a light but crispy coating is the soda water. Also, make sure the oil is hot…