Salad Dressings with Lemon Balm

These two dressings use lemon balm, a strong citrus-scented member of the mint family. Light and Bright Lemon Balm Dressing Ingredients: 1 cup olive oil 1/2 cup raw apple cider vinegar 1 cup fresh lemon balm, minced 4 tablespoons fresh parsley, minced 1 teaspoon salt 1 teaspoon freshly ground pepper nasturtiums for garnish Combine all ingredients. Cover…

Zesty Herb Dressing

1 T vegetable oil 2 T raw apple cider vinegar 1/3 orange, cranberry or grapefruit juice ½ t oregano* ½ basil* ¼ t black pepper ¼ t salt * These amounts are for dried herbs. For fresh herbs use three times the amount. Try different combinations of fresh herbs. Mint is a good addition especially with…

What’s for Dinner?

Last week, after market, we cooked up a delicious treat featuring Cayuta Sun’s mushrooms along with some of our leftovers. Unfortunately I forgot to take a photo … too tired from a super hot market day, I guess! We had polenta (cooked the day before) on a bed of broiled kale topped with mushrooms sauteed…

Broiled Kale

We eat broiled kale as a side for breakfast, lunch or dinner! Unlike kale chips, broiled kale, takes just a few minutes and doesn’t use many extra toppings but it is delicious. (Some kale chips are sprinkled with cashews or seasonings.) It is a crispy-ish treat that we enjoy better than bacon (really!) with our…

Red, White and Blue for July 4!

We do an early planting of potatoes inside so that we can have a sampling of new red, white and blue spuds in time for Independence Day. I found an awesome recipe for horseradish potato salad that gives these colorful taters zing. Of course, you don’t have to use multi-colored potatoes to enjoy this dish,…