Eating and living locally . . . mindfully . . . simply.
When I was researching tarts for this week’s Back to Basics theme, I combed my archives and discovered Plum Tomato Pie. At the time, I described it as “Not really a pie, more like a pizza.” Now I realize it was a galette! Or tart, whichever you want to call it.
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I was able to kill two birds with one stone by making this herbed butter–I wanted to try it for sauces week, plus it’s on my list of recipes I still need to finish from Simply in Season. This one is great on baked potatoes.
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It’s not one of the four essential sauces, but this past weekend I went to a cooking demo at The Homestead Resort in Glen Arbor, MI. There, I learned how to make Bolognese (meat sauce) from an actual Italian chef!
“Local Cook,” you may be protesting, “how can you challenge us to make salad in the WINTER?” It’s easy to take fresh from the garden vegetables and create a salad, but in the winter it requires a bit more creativity. Here are some ideas to help you get outside the lettuce box.
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Leisurely Sunday breakfasts are a treasured tradition for me and DH. Today’s doubles as this week’s Dark Days Challenge entry and features nearly all local ingredients.
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This is the second peach pie I made last weekend. How did it compare?
This is one of those “whatever fruit you have will work” recipes from Simply in Season. Since I had a ton of peaches (as you’ll see throughout the rest of the week as I post several peach recipes) I decided to make a yogurt peach pie.
I’m republishing this recipe from last year because I was recently given a large sorrel plant from my friend Holly–I see another batch of this in the near future!
In a recent Huffington Post article, Linda Buzzell makes a case for “pattern recipes,” which basically means learning the basics of recipe and then varying things as one goes along.
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