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Served over egg noodles from the farmer's market, these mushrooms with cream and tarragon created a variation on a stroganoff. The tarragon added a hint of anise to the dish and combined with the cream to create a luscious dish.
Baby carrots fresh from the field make a lovely starter with a dipping salt mixed with toasted sesame, coriander, and cumin seeds and some black pepper.
Layered with lightly sauteed fresh sage, the Fontina cheese in this variation on the Classic Grilled Cheese sandwich melts well and creates a mouth-wateringly good lunch. The aroma of the sage leaves rises subtly in a crescendo that takes the flavor to a new height.
Filled with ricotta cheese and blueberries, this whole wheat tortilla is grilled to make a quesadilla. We topped it with a teaspoon or so of vanilla yogurt and more of the fresh berries. The breakfast was filling and so satisfying.
What a celebratory dessert! Angel food cake, ice cream, and homemade cherry sauce result in a delicious dessert.
Everyday Greens again produces a beautiful, delicious dish! These rosemary crepes are filled with wilted greens (specifically, turnip greens and spinach) and a hint of chèvre. The reduced herb cream sauce is delicate and aromatic.
For this Rhubarb Custard Tart, I followed Cresent Dragonwagon's Passionate Vegetarian recipe. The crust is particularly worth mentioning, even though it isn't in the photo. Rather than being a traditional tart crust, this one is a more rustic, hearty crust. It is multigrain and has wonderful toasted sesame seeds that burst with flavor.
This "Shocking Pasta from Crescent Dragonwagon is bowtie pasta tossed with pureed roasted beets and sprinkled with grated Parmesan cheese. I'm not sure I've ever seen such brilliant colored food before! It made a wonderful leftover lunch, too. Yum! What fun.
During the recent July 4 weekend, we made several new dishes that seemed to fit with the holiday. Here are dill pickles stuffed with cheese and roasted red pepper. We found this recipe in Rick and Lanie's Excellent Kitchen Adventures, which we borrowed from the public library.
To celebrate Independence Day on July 4, we made homemade ice cream and topped it with strawberry sauce and with cherry sauce. For the ice cream recipe, we turned to Sherry Yard's wonderful dessert cookbook.
