Archive for the ‘Condiment’ Category

I created this recipe as part of the menu for an industry-night at Paul Mathew winery’s new tasting room. I love it because it has cheesy deliciousness and is fragrant with herbs and lemon zest. It works well with sparkling wines and wines higher in acidity, like Muscadet or Sancerre. This dip makes crudité much [...]

Continue reading...

We did a lot of grilling in our week in Park Falls, taking advantage of the beautiful long and cool evenings. This recipe uses a delicious homemade BBQ sauce. I believe that the flavor difference between bottled and homemade BBQ sauce is SO worth it. I used whiskey in this version but you could also [...]

Continue reading...

Continue reading...

This is the second in my series on “how to use 50 pounds of green tomatoes”. This is a very simple and satisfying salsa recipe. The tomatoes are tart and the grilled corn is smoky, and those two flavors play nicely together, especially on fish tacos or over grilled chicken. I ate it with tortilla [...]

Continue reading...

I know what you are thinking. Raw kale is a tough sell. You’ll have to trust me that this recipe is magic when it comes to the amazing veggie. Eating it raw preserves all the amazing minerals and that’s great stuff, but the bottom line is that the flavors are fantastic. This is really great [...]

Continue reading...

I recently had an amazing garlic scape pesto that made me want to recreate it at home. Garlic scapes are funky little things that somewhat resemble scallions and taste like garlic. Here is a take on what I tried, but with a little addition of spiciness. I like most things a little hot. I added [...]

Continue reading...