Margo Harshman
Diana Armstrong
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Love On The Vines - Yahoo Recipe Search
Food52This dish is best with the sweetest peas of early spring, straight from the garden, but frozen peas are still wonderful if you don't have a backyard vine. You can vary the amounts of either pea variety depending on your preference. I use frozen coconut from my local Indian grocery store (along with the whole seeds that I stock up on in bulk), but I'd love to try it with fresh -- I'm just not sure I'm ready to wrestle with a whole coconut, rolling across the kitchen counter. This dish is inspired by my dear friend, Saraswathi, who's my guru for South Indian-style cooking (my mother-in-law taught me the ways of the north).The KitchnIn this Mexican-inspired take on the classic Korean dish, squash blossoms, vines, and leaves are fermented with a seasoning paste that gets its flavor from a trio of Mexican chiles.Food.comI love when I get a salad at a restaurant that is garnished with Hearts of Palm. I often see the cans in the grocery store and am tempted to grab one, but never do for fear that I wont use it. This is a typical salad, side dish or appetizer from Central America that uses this wonderful ingredient. Since the absorbency of the hearts of palm varies from batch to batch you may need more or less of the olive oil. If making as a salad spoon on top a bed of mixed greens.Food.comMy snow peas are on the vines and I love it! This is a nice salad for a warm day. Found on a blog from laura-realgoodfood. This can be served warm or cold.Food.comThis is a classic Algerian 'salad' dish. You can either grill the tomatoes & peppers over an open flame, deep fry them or roast them. My family loves this recipe & we always mop it up with fresh bread! You can also serve this as part of a mezze selection. The vinegar is of course optional but it acts as a flavour enhancer so I do recommend at least trying a little of the salad with a few drops of vinegar on!Food52Caprese salad takes me back about fifteen years to my parents’ garden, and, in particular, to the sweet 100 cherry tomatoes my dad grew. I had never really been fond of tomatoes, probably having been overexposed to the underripe ethylene-gassed ones at my first job working as a sandwich artist when I was a young teen, so in response I steered away from tomatoes altogether. My dad was always urging me to try the ones from the garden: “Try them, you’ll like them!” or “You’ve never had a tomato like this before!” he’d say. Ya know how when you’re a kid you sometimes want to prove your parents wrong? I thought this tomato thing would be an easy opportunity to do so. Well, I was wrong, and those sweet 100 tomatoes made a fool out of me. They were a revelation: truly red, readily plucked from the vine with the slightest tug, and so juicy and sweet that you suddenly think to yourself “Hey! Tomatoes really are fruits!” I used to pick as many of those little tomatoes as I could carry in my hands, sometimes using the bottom half of my shirt as a makeshift bucket, then scurry back to the kitchen and toss them in a bowl with onion, garlic, balsamic vinegar, olive oil and some fresh basil my mom had sitting in water like a bouquet atop the counter in one of the countless glass jars she’d repurposed from honey, pickles, or olives. If I was lucky there was a hunk of mozzarella in the fridge which would liven up the mix, and if I was really lucky, there was an odd or end of crusty bread around. As a young adult still living at home, this was one of the first things I would make for myself that felt like something I had put together not based on a dish from my childhood that was familiar and I knew I liked, but something new I had discovered unexpectedly based on that one moment of experiencing the joy of a perfectly ripe summertime tomato grown by people that loved me. Last summer I don’t think I used the grill at all, owing to being in the last semester of my bachelor’s at school, so this year I’ve resolved to grill all the things (all the things!), including this caprese. The mozzarella ends up with a slightly firmer texture from its time over the flames while the tomatoes’ flavor intensifies into something a little smoky and a whole lot sweet and savory.Food.comThis is VERY delicious, wonderful comfort food on an early Fall day! I don't have a food mill, so used an immersion blender and then a colander for straining. I suppose a blender or food processor would work as well, using a colander for straining. This freezes well,(without adding the cream), thawed it out, heated, then added the cream. This is adapted from Barefoot Contessa, Back To Basics, I love Ina Garten! Hope you enjoy.Food52I love simply grilled fresh spring asparagus. All they need is a little warm sunshine and they start popping out in my garden. This weekend the weather here in Napa will be getting better (I hope!) and I will be grilling. I will fire up the wood charcoal in my Big Green Egg (will also add some prunings from our cabernet vines). I start by rolling them around in a little olive oil and then put them on the grill just long enough to earn their stripes. After stacking them on a platter I drizzle a simple vinaigrette over them. Nothing that will overpower the fantastic taste of the asparagus.Food.comIt's my understanding that Opah isn't easy to come by, so I was thrilled when I found some. Then I discovered that there are not many recipes out on the internet, so recipes are also hard to come by. I found this one and we loved both the fish and the recipe. I also had to search for a recipe for the Tomato Concasse, so included it here for convenience. Just as a note, I didn't use nearly as much butter as the recipe calls for. From Chef Linda Yamada of the Beach House in Hawaii.
