Thanks to some season-long gardening woes, I’m just now harvesting Sun Gold cherry tomatoes. A lot of them. And so I’m making this: Oven-Dried Cherry Tomato Pesto. So easy and so delicious. What do you do with Oven-Dried Cherry Tomato Pesto? It’s great on pasta and in pasta salads. Great spread over grilled fish. Great on turkey sandwiches, grilled cheese or BLTs. Great spooned over sliced tomatoes and fresh mozzarella. Get the recipe over on writes4food.com!
Please pardon a little garden-success boasting here, but you have to see these figs! We’ve discovered how easy and rewarding it is to grow figs: the tree itself is a beautiful accent on the patio, and just last week it exploded with dozens of fat, ripe fruits. Figs, meet your new BFF: prosciutto. Get inspired to try growing a fig, and get a simple recipe for figs and prosciutto!
Here’s another taste of California Wine Country cuisine for you: a bright, velvety, gorgeous pesto made with Swiss chard, enhanced with the creamy tang of creme fraiche. (Who knew?) Get this recipe for pasta with Swiss chard pesto, inspired by our recent travels!
While your garden herbs have the last bit of life to them this fall, preserve their flavors by making an herb-infused salt. Get the recipe.
The arrival of this year’s crop of garden catalogs is a magic elixir for those of us who grow our own vegetables at home. Surely, spring isn’t far off.
Wondering what to do with garlic scapes while they’re still in season? Try this arugula-garlic scape pesto recipe; you can freeze the pesto to enjoy later.
I’ve spotted them—in my own garden and at farmers’ markets—just in the last week: Garlic scapes. Hooray! What is a garlic scape, you ask? The scape is the little curlicue sprout that shoots from the top …
Pesto isn’t just for basil. In spring, turn seasonal arugula into a bright-green, slightly spicy version of this classic Italian condiment.
If you find yourself with a glut of crispy-fresh summer green beans, you can easily freeze them to enjoy several months down the road. Here’s how.
