Slow Roasted Cherry Tomatoes
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If you are wondering what to do with all those extra cherry tomatoes from the garden, one option is to slow roast them in the oven with a little garlic. The extra sweet nature of cherry tomatoes make these a … Read More

Million Dollar Tomato Jam
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“If I Had $1000000 We wouldn’t have to eat Kraft Dinner. (But we would eat Kraft Dinner. Of course we would, we’d just eat more. And buy really expensive ketchup with it. That’s right, all the fanciest Dijon Ketchup. Mmmmmm.)” … Read More

Ice Wine Vinaigrette
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Another part of my Harvest Menu, I used some of the Magnotta Vidal Ice Wine in this Ice Wine Vinaigrette.  It is pleasantly not too sweet, and a perfect match with bitter baby arugula. INGREDIENTS 3 tablespoons ice wine 1 … Read More

Ginger Soy Dipping Sauce
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“Great with pot stickers, chinese dumplings or shrimp.” INGREDIENTS 1/3 cup soy sauce 1/3 cup rice vinegar 1/3 cup thinly sliced scallions (green and white) 1 tablespoon sesame oil 1 teaspoon grated fresh ginger 1 teaspoon sugar DIRECTIONS Combine all … Read More

Pesto Sauce
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“Pesto sauce has so many uses, beyond just pasta.” INGREDIENTS 3/4 cup fresh basil leaves 3-4 cloves garlic, peeled 3 tablespoons pine nuts 1/2 teaspoon salt 5 tablespoons olive oil 3/4 cup fresh grated parmesan cheese fresh ground black pepper … Read More

Garlic Scape Pesto
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You don’t have to wait for August to make fresh pesto — all you need are fresh garlic scapes. Scapes, sometimes called garlic flowers, are the top flowers that emerge from hardneck garlic. Scapes are usually removed in order to … Read More