Monthly Archives: June 2007

Tomato Gazpacho

Posted on June 29, 2007 by John Herring

OK, so here’s a more traditional gazpacho. Be sure to use only the very best tomatoes you can find. Those rock-hard, well-travelled, tasteless red orbs at the grocery store are NOT what you want here. Grow them yourself or buy … Continue reading →

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Hummus

Posted on June 24, 2007 by John Herring

Easy, easy, easy appetizer, and a pretty effective crowd pleaser. Great as a dip, but also good as a spread for veggie sandwiches. Most recipes use more tahini than this, but I like the lighter consistency of this version. Hummus … Continue reading →

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Cucumber & Roasted Pepper Soup

Posted on June 21, 2007 by John Herring

Another refreshing summer soup. Icy cucumber and and tangy garlic dance around a hint of smoky pepper. Your palate will thank you. (And it’s healthy, too!) Cucumber & Roasted Pepper Soup makes almost a quart 3 lbs cucumbers, peeled, seeded … Continue reading →

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Roasted Pepper

Posted on June 15, 2007 by John Herring

This little technique is one I use all the time. Roasted pepper flesh is great for salads, soups, bruschetta, omelettes, etc. Roasted Pepper 1 bell pepper (any color) For gas stoves, just turn the burner on medium and burn the … Continue reading →

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Cold Borscht #1 with Avocado Yogurt Cream

Posted on June 14, 2007 by John Herring

Borscht exists in about as many variations as kitchens. Cold borscht is a great way to beat the heat with some colorful & healthy soup. Just remember to wear an apron while you’re peeling the beets! Cold Borscht # 1 … Continue reading →

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Summer Citrus Pasta

Posted on June 10, 2007 by John Herring

Summer Citrus Pasta 4 lemons 2 limes 1 orange 2 cups finely grated Parmesan cheese 1/2 cup extra virgin olive oil 1 lb thin spaghetti 1/2 teaspoon salt 1 large handful of basil, cut into thin strips Using a Microplane … Continue reading →

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Risotto with Peas & Yellow Zucchini

Posted on June 7, 2007 by John Herring

If you haven’t made risotto before, then you should. Right now. Ditto if you haven’t made it in a while. It does require a lot of stirring, but the magical alchemy that turns arborio rice and stock into risotto is … Continue reading →

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Fried Green Tomato & Scrapple Napoleons

Posted on June 3, 2007 by John Herring

Hey, don’t knock it if you haven’t tried it! This is a great way to enjoy green tomatoes and obscure pig parts, two greatly underused ingredients. Fried Green Tomato & Scrapple Napoleons serves 4 1 lb scrapple, sliced the short … Continue reading →

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