Zehorit Heilicher’s pasta salad tip reminds us that those orphans in our fridge get a second life by adding them to a summer salad. Psst…her recipe links are fabulous and provide a back-up!
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If you think you don’t like lima beans, this soup will win you over. It’s a simple and straightforward variation of traditional Greek avgolemono. Find more recipes from Brenda, in her Spoonriver Cookbook!
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Chef Katie Chin presents an easy way to create a teriyaki favorite. Did you know that in Japanese “Teri” means luster and “Yaki” means grilled? I love this recipe for Teriyaki Chicken because it’s so darn easy you can spend more time with your guests and less time prepping in the kitchen.
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Kimberley Thompson’s narrative on her favorite blueberry chutney, starts with what she feels "makes" my meal memorable...the condiments!
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A lot of people drink in the Middle East, but cocktail culture as we know it doesn’t exist in the Muslim world. D. C.’s Green Zone Bartender Chris Hassaan is building a repertoire of Middle Eastern drinks.
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Adam & Laura know that vegetable farming in Minnesota is a funny thing—growing crops from tiny seeds to harvest in 6 months is a whirlwind. Check out two of this weeks recipes and more info from the farm.
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Laura Frerichs team at Loon Organic Farm tested this recipe and discovered it’s perfect to top zucchini fritters, potato salad or for a cucumber and summer-crisp lettuce salad.
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Loon Organic owner and farmer, Laura Frerichs shares her tips for this uniquely yummy slaw. We tried this recipe at the Mill City Farmers Market a few years ago. Since we don’t have fresh sweet corn yet, you could use a cup of frozen corn. Cooking the fennel does mellow its flavor.
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Reba Berge’s flower tip of the week unveils the Greek roots and mystery behind the hydrangea; as well as tips for picking and cutting this delicate treasure!
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