Spring Means Fresh, Homemade Green Sauces

Blog, Recipes

Is your garden waking up, like mine? Parsley is blooming and needs harvesting, basil is already starting to flower and wild garlic and wild onions are trying to take over the lawn (sigh). All of these early herbs make wonderful, no-cook green sauces. My absolute favorite – probably because of the cheese and nuts! – is pesto. Here’s generic recipe you can customize to suit whatever ingredients you have.

Monday, April 30th, 2018



All marinades have the same three basic ingredients: acid, fat, and seasonings. The acid tenderizes the meat and inhibits the formation of carcinogenic properties when you use high temperature cooking methods like grilling. The fat adds moisture, and acts as the carrier for flavors of seasonings.

Thursday, April 19th, 2018