Today on the Sonrise Morning Show, Matt Swaim and I chatted about not wasting ingredients or food that may be slightly past its prime. We talked about using storage onions that sprout (yes, the sprout can be used for green onions), garlic that sprouts (I’ll still use the garlic but some cooks won’t – you can pot up the sprouted garlic and it will grow … Continue reading Totable Orzo Salad with Herbs and Veggies
As many of you know, each week I chat with Matt Swaimon the Sonrise Morning Show, Sacred Heart Radio. Today we chatted about strawberries. Not mentioned specifically in the Bible, strawberries have a history that goes back over 2000 years. In Ancient Greek and Roman times, it was a wild plant, best known for its medicinal value. In fact, the ancient Romans believed that strawberries … Continue reading It’s the Berries: Strawberries for July 4!
Greek Beef Kebabs Every year I have the same goal: to plant fewer vegetables so I don’t get overwhelmed during harvest. Obviously, by the photo here of grandsons Will and Jack putting in tomato stakes, that goal won’t be reached this year either. Along with over a dozen tomatoes, we’re planting several kinds of peppers, a trellis of cucumbers, 2 kinds of squash and my … Continue reading Greek Beef Kebabs and Grilled Pineapple for Father’s Day
Today, as usual, Matt Swaim and I had our Thursday morning chat on the Sonrise Morning Show. The subject was peas. I’m growing peas and love them. PEAS Beans are mentioned in the Bible, and Biblical scholars believe peas were included, as well, since they are part of the pulse/legume family and were eaten during Bible times. 2 SAMUEL 27:28: They brought him and those who … Continue reading Pass the Peas (7 Layer Salad w Peas) Please!
Salad with wild edibles. See the watercress growing behind the salad? A reader asked me how I get inspired to write about food every week. Well, here’s the answer. I find inspiration in the simplest of things. Like recently, when I taught interactive classes with children attending the Kids Kuisine event at Anderson Pavilion on the waterfront in Cincinnati. Headed by Cincinnati Magazine, this fun event … Continue reading Add Wild Edibles to your Supper Salad
I can’t begin to tell you how many times I’ve made these 2 Middle Eastern specialties. I grew up with tabouleh and hummus has been a standard on my table for decades. For Penny Thompson, an Anderson Township, Cincinnati, reader, who wanted to make both of these. As I always say, go to taste – nothing was measured back in the day…. Rita’s Family’s Hummus … Continue reading My own Hummus and Tabouleh
The “Taste of Lebanon” Indoor Fall Festival I love Lebanese food (after all, I’m Lebanese….) and love to cook it. Just this weekend I made stuffed cabbage rolls. So good. But you know what? This food takes TIME to make and that’s where the St. Anthony of Padua food feast comes in. Yes, it’s this coming Sunday and all your Middle Eastern faves are there … Continue reading The “Taste of Lebanon” Indoor Fall Festival
This year my jumbo jalapeno peppers grew so well. I’m still harvesting them along with Serranos and sweet bells. My grape and cherry tomatoes are still producing, too. So my goal is to make candied jalapeno peppers, and freeze the tomatoes. But before I do any of that, I have to make a layered salad to tote to a family gathering. The hot peppers and … Continue reading Southwestern Cornbread Salad For Halloween!
Today Matt Swaim and I talked about FIGS! We know figs are mentioned in the Bible, starting with the creation in Genesis: 3:7 There was a fig tree in the Garden of Eden. In Genesis 3:7, the passage talks about how Adam and Eve became aware of their nakedness and were embarrassed after they had eaten the forbidden fruit. So they strung fig leaves together … Continue reading Figs! Fresh in Tartines and Salads
I published this a few days ago but some of you couldn’t find it. Here it is again. Oktoberfest German potato salad If you like a more tart sauce, add more vinegar; ditto with sugar if you like it a bit sweeter. I dug up potatoes from the garden. Some were red boilers, others were white bakers. Ingredients Boiled or steamed and sliced potatoes, kept … Continue reading German Potato Salad for Oktoberfest