Cooking an artichoke is not super popular and it may not seem easy, but its refreshing flavor is very rewarding. Instead of eating artichokes the classic way … scraping the cooked leaves with your teeth … use the flesh to make artichoke aioli. This easy recipe happened because I wanted to revisit this often-forgotten edible…
Herb Roasted Potatoes
Roasted potatoes are a universal side dish associated with comfort food and making them at home is super easy, filling, and economical. Potatoes’ ability to absorb lots of flavor makes them a perfect candidate to carry jam-packed combinations of fresh herbs tossed in garlicky and peppery olive oil. The technique for herb roasted potatoes is…
Andouille Vegan Red Beans
If you’re trying to consume less meat, consider this plant-based Red Beans recipe. And even if you love meat, it will seem like you’re eating Andouille sausage when you bite into these these spicy, smoky, and oh-so tender red beads. After much research on what exactly Andouille seasoning is, this meatless recipe is where I…
Fried Green Tomato Bites
What to do when you’re faced with too many unripe tomatoes? Most people would say, “Fry ‘em up!” A couple months ago I pickled a batch of them when I swore I was done with the growing season. However, seeing so many unripe cherry tomatoes still in my container garden convinced me to hang on…
Pickled Green Tomatoes, the Quick Method
Here’s something super easy to do with unripe tomatoes from Fall gardens. The classic pickling process of preserving in jars is time consuming and potentially dangerous if not done correctly. Alternatively, if you want to eat your pickled food within a day or two, quick pickling can achieve similar results in a skillet with some…