These recipes appear in the “All About Blueberries” Vegisode. All recipes written by Stacey Robert. Blueberry and Lemon Zest Jam Use the blueberry jam recipe from the Pomona Pectin package. In…
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Ingredients: 4 to 5 oz. bacon (thick or thinly sliced), cut cross-wise into 1/2-inch pieces 2 T. butter 1 c. thinly sliced onions or scallions 2 t. roughly chopped fresh…
Ingredients: 2 tablespoons unsalted butter (1/4 stick) 2 tablespoons olive oil 1 cup coarsely chopped leeks 1 1/2 cups peeled, coarsely chopped ripe pear 4 cups coarsely chopped celery 1 tablespoon minced fresh thyme leaves (or 1 tsp dried thyme leaves) 3…
SWEET LEMON THYME CRISPS Makes 2 logs, each log makes 60 crisps* (your results may vary – I did not get 120 cookies) Epicurious, from Gourmet, August 1997 Made…
Maple-Bacon Roasted Apples & Celeriac from EatingWell.com Ingredients: 1 large celeriac, peeled and cut into 1 inch pieces 2 teaspoons extra virgin olive oil 1/2 teaspoon freshly ground pepper 1/4 teaspoon…
Gumbo Z’Herbes From Heavens Banquet by Mirian Kasin Hospodar This recipe was submitted by Susan W. who picks up in Dracut. It’s a great way to clear out…
How to preserve fresh herbs in Oil or Butter. From Organic Gardening, Vol. 59:6, page 24 Wash herbs, discarding stems and damaged leaves. Spin leaves dry in a salad spinner…
Maple-Braised Butternut Squash with fresh Thyme from Bon Appetit Ingredients: 6 Tablespoons butter 1 3 – 3 1/2 pound butternut squash, peeled and cut into 1 inch cubes 1 1/4…
Recipe from Words to Eat Serves anywhere from 2 to 20, depending on how many you make and how you use them. Ingredients: Bell peppers-red, yellow, orange, green 1 clove garlic,…
from About.com – French Food, by Rebecca Franklin This roasted vegetable ratatouille recipe takes a traditional garden stew and elevates it by caramelizing the vegetables. Tossed with a simple roasted…
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