Quick, easy, and budget-friendly tuna patties, made with canned tuna, mustard, lemon, parsley, chives, bread, and hot sauce.
A Genoese mushroom sauce for pasta or polenta, with dried porcinis, tomato, onions, celery, carrots, garlic, and a little red wine. Sugo ai Funghi.
Peach galette rustic tart made with slices of fresh yellow peaches in a simple butter crust.
Simple Indian dal, made with red lentils, onions, garlic, spices, tomatoes, and cilantro.
Ground turkey meatballs made with herbs and sour cream, tossed with fresh tomatoes and basil.
Classic potato salad with boiled potatoes, sour cream, mayo, green onions, celery, parsley, pickles and bacon.
Refreshing drink made with an infusion of dried hibiscus flowers.
Slow barbecued chicken on the grill, slathered with your favorite barbecue sauce.
Basil hummus dip made with garbanzo beans, puréed with fresh basil, olive oil, toasted pine nuts, garlic, and lemon.
Homemade tomato salsa with green chiles and jalapenos, with canning instructions.
A classic spicy chicken and andouille sausage gumbo with okra.
Chile verde made with turkey thigh meat and homemade tomatillo salsa verde.
Lightly blanched fresh green beans sautéed in bacon fat and served with a little bacon, black pepper and either vinegar or lemon juice.
Blackberries cooked on the stovetop with sugar and lemon, topped with dumplings.
Grated zucchini and chopped blanched spinach, mixed with onions sautéed with bacon, parsley, and garlic, bound with eggs, topped with grated Parmesan, and baked.
A recipe for homemade root beer made with the roots of sassafras plants, spices, and molasses. Non-fermented version.