Pepper and Beef Goulash
Peppers peppers peppers. The combination of so many varieties of peppers with a fall cold snap makes us long for […]
Sautéed Corn with Pepper and Tomato
What? Still serving fresh corn on the cob in New Jersey in October? You bet. No killer frost yet. Our […]
Timbale of Collards, Red Pepper and Corn
A savory custard envelopes seasonal vegetables to make a simple but satisfying vegetarian meal. (It would also welcome a few […]
Preserving Herbs Part 9: Salt Rubs – Rosemary-Sage and Celery
Now that the local growing season is winding down, I am harvesting the remaining herbs that won’t survive the winter […]
Preserving Herbs Part 8: Making Herb Tea
I have had a love affair with lemon verbena for months thanks to a bumper crop at our CSA. At […]
Preserving Herbs Part 7: Sugared Pesto – Lemon Verbena
When I was playing around with herb syrups for Part 5 of my Preserving Herbs series, I was in the […]
Waste Not Want Not: Braised Fennel, Tomato-Orange Sauce, and Manicotti with Fennel Frond Pesto
After a weekend of canning tomatoes, including a lovely Provençale-style tomato sauce with orange and rosemary, I had a little […]
Canning Tomatoes: Tomato-Orange-Rosemary Sauce
I’ve been restocking my pantry with tomato puree, a simple base of crushed canned tomatoes – smooth and chunky – […]
Waste Not Want Not: Carrot and Celeriac Roots and Greens as Puree and/or Soup
When the first fresh carrots and celeriac show up at our CSA or Farmers’ Market, the greens are young and […]
Gingered Eggplant, Tomato and Potato Stew with Green Beans
The aroma and taste of this hauntingly delicious vegetable stew comes from the combination of ginger and tomatoes, punctuated by […]
October: Salsa – the Last Hurrah and a First Hello
As the growing season moves into its final, coolest stage, the last hurrah of summer vegetables, flowers and herbs beg […]
Peach Salsa for the Pantry
I am astounded by the fast food phenomenon of corn chips and salsa that has invaded our homes. My husband […]
Preserving Herbs 6: Rose Geranium and Lemon Basil Jellies
I’ve been making really fun jellies since the spring, when I started with flowers – dandelions, violets and Queen Anne’s […]
Preserving Herbs Part 5: Syrup from our “Local Lemons”
I am resuming the series that I started last fall on various ways to preserve herbs. Last year, I preserved […]
Peppers Stuffed with Corn, Zucchini and Basil
The weather at the end of September has been warm enough for me to continue to appreciate the late summer […]
Two Pots of Homemade Mustard
My antique German cobalt blue and white mustard pots with hinged with pewter hardware – charming miniatures of beer mugs […]
PROSPECT THE PANTRY 