Spicy Corn Chowder Serves 5 Ingredients 2 cups fresh or frozen corn kernels* zest and juice of 1 lime 2 tbsp. corn oil 1 large yellow onion, peeled and minced 1 quart chicken stock, preferably homemade 2 cups peeled, diced … Continue reading →
Just how good are our local fresh sausages? Those days when dinnertime appears out of nowhere or I can’t drum up enthusiasm for cooking it, I head for the garden to pick kale, pull a package of Italian sausage out … Continue reading →
Sunbeams in the Pumpkin Patch At University Farmers Market Saturday the baskets at Foraged and Found Edibles were mounded with wild mushrooms: moist but not soggy chanterelles; clustered white cauliflowers and big fat matsutakes. Salivating, I visualized creamy chanterelle soup … Continue reading →
Lentils with Wild Mushrooms and Caramelized Onion Serves 6 Inspiration Lentils are healthful and have a great texture, but they are a litttle bland. So I add the flavors of rich caramelized onions and musty wild mushrooms. French green lentils … Continue reading →
