Broiled Tomatoes with Herbes de Provence

This is as simple as can be but it will add some sunshine to your breakfast plate. Slice two tomatoes in 1/4 inch pieces and arrange on a baking pan prepared with olive oil. Sprinkle 2 Tablespooms of Herbes de Provence on the tomatoes with salt and pepper. Broil on high for about 3 minutes….

Herbes de Provence

Our Herbes de Provence are a mix of freshly picked and hand-dried herbs … oregano, thyme, marjoram, basil, savory, rosemary and fennel seeds. Read more about the blend and check out some recipes here.

Dill Inspired Taters

I love herbed potatoes! Chives, rosemary, parsley or other mixes of several herbs. I usually keep it simple and cut up whatever potatoes we have into bite size pieces (scrubbed, but not peeled … get all those vitamins in the peels!) and then toss them with olive oil, salt, and pepper and throw them in…

Overlap of Seasons … Yum!

Today was fun. We had a new zucchini, (white Lebanon) and asparagus … and no, I’m not sick of it yet … it is so yummy! And we had the very last of our red onions, plus some growing tops and a dried red cayenne pepper. What an overlap of seasons! I added an orange…

Galettes … Our First!

Ed made some sour dough starter and it all began there. It seems I can eat this stuff! This galette uses Einkorn flour and we did a savory version with fresh asparagus and a sweet version with our frozen plums. Both were delicious!

A True Winter Soup

Today it snowed… again. I thought spring had taken hold, but alas, no. Well, maybe! Weather predictions show 70 degree days on our near horizon. So for tonight’s dinner we really ate from our stores. I made a soup out of dried leeks, dried red onions, a cache of potatoes I found while planting this…