A light, flavor-packed salad that’s delightful paired with virtually any grilled protein but stands alone as a complete vegetarian meal. For a vegan alternative, simply omit the feta. And try substituting dried cherries or cranberries when the fresh cherry season has ended. 🍒 Every summer, I make several varieties of homemade jam that we enjoy throughout the…
I had the pleasure of having a helper in my kitchen the other day. As much as I love it when my boys lend an occasional hand in the kitchen, it was a treat to have a female assistant this time around! Heather Green is an aspiring photographer who, at age 12, started her own…
Possibly a bigger challenge than creating recipes is naming them! Sometimes, there are lots of delicious ingredients in one recipe, so I feel a need to include as many of them in the name, knowing that different people are grabbed by different ingredients. But then, a recipe name can get rather wordy! Sometimes, I go…
The quintessential flavor of homemade strawberry jam is easy to achieve thanks to these simple instructions! This is the recipe my grandmother always used for her strawberry jam. It’s traditional strawberry jam at its best. The taste and color when freshly made can’t be beat. Opening a jar in the cold winter months provides the…
A while back, I picked up a good tidbit of information from a stand owner at our local farmer’s market: Rhubarb season lasts through the longest day of the year–the first day of summer. Same for asparagus. I find this helpful as the early days of summer approach. It is a reminder to get my…
This recipe came from Genevieve, an English teacher at Lancaster Country Day School. Another teacher told Genevieve she simply must share this recipe for the Summer Salad Challenge conducted by The Lancaster Sunday News and me. The recipe came from Genevieve’s sister and, conceptually, it caught my attention right away. Beyond offering a novel, seasonal…
Did you love going on field trips as a kid? Well, I felt just like a kid again when I spent a day on a farm followed by a farm-to-table dinner in the truest sense of the term. As you may know, I have been exploring the trends of bitter greens and braised meats as…
When cheese is made, the leftover whey is used to make ricotta. In general, to create cheese, live cultures (a fancy name for bacteria) are typically added to fresh milk. This starts a fermentation process that results in the milk separating into curds and whey. Depending on the type of cheese being made, the curds…
I have two favorite preparations for noodles in a peanut sauce so, before I chose one for this space, I made them both for dinner recently. My family declared a tie in the side-by-side comparison. They were no help! It almost came down to a coin toss, but ultimately, I chose this recipe because I…
Looking to add new grains to your diet? A hearty, wholesome bowl of millet has a light, nutty flavor and offers make-ahead convenience. Since I recently introduced millet to the repertoire of grains included on this website, I felt compelled to include a few tasty ways to use it! I began with a Millet…