Bolo Ragu Serves 4 Another spectacular autumn morning in the northwest. Frost twinkles on the field, streaks of golden sunlight peak through fog, and apples engorged with juice hang precariously to their stems. Every fall my recipe mind thinks meaty … Continue reading →
Imagine a tiny Italian farm kitchen on a chilly winter night. On the wood burning stove a big cast iron pot heats water for pasta while the farmer’s wife reaches for a jar of tomatoes canned months before, goes outside … Continue reading →
In response to our recent jam posting a Fresh By Northwest reader sent these photos of her and a friend making tomato sauce with their combined back yard crops. “We followed the your Fresh Tomato Sauce* recipe and instructions from … Continue reading →
Fresh Tomato Sauce Makes about 2 cups Inspiration This is a very light sauce that complements seafood and pasta, especially ravioli and tortellini. Ingredients 1/3 cup extra virgin olive oil 3 cloves garlic, thinly sliced or minced 2 cups ripe, … Continue reading →
