Recently In The Gardening Section
Once you’ve tasted the perfect roasted green bean, you may not want green beans cooked any other way — ever! The key is reaching that “perfectly roasted” state. If you haven’t found that point yet, here are some considerations. Choose the rounded slim beans that grow to about 6 inches long. Most filet beans fit…
For many people, spaghetti squash is like a vegetable come from outer space. What in the world do you do with that thing? Roast it and use it once and you will be an expert. If you need a little help on that first time, here are the steps: Roasting Spaghetti Squash Cut in half…
For years my routine has been to pick the largest (and most likely to ripen) green tomatoes just before our first killing frost. Needless to say, many smaller green tomatoes fell victim to the freeze. Then somehow I came across You Grow Girl, who wrote about roasting green tomatoes. I had never heard of such…
With growing interest in health and nutrition, interest in beets is on the rise but most people do not know what to do with them. Roasting beets is a wonderful entry-level skill to develop. In fact, learn to roast beets and you can use those little darlings as the base for some of the most…
I had my introduction to roasted vegetables in a small Armenian restaurant in Fresno. We ordered a salad piled with roasted veggies and drizzled with olive oil vinaigrette and fresh parsley. When the salad was gone I wanted to lick the plate. The vegetables were room temperature but you could tell they had been roasted…
Roasted pumpkin is the key ingredient in pumpkin pies, other custards, and as a base in soup. The pumpkin is roasted and then pureed. However, as roasted vegetables become increasingly popular, we have also begun to enjoy roasted pumpkin as a side dish. Learn each method to enjoy the great flavor of pumpkin. Roasted Pumpkin…
Roasting butternut squash is a simple way to enjoy its flavor and beauty. Once its roasted you can puree the butternut squash and use it in a variety of recipes for soups, breads, and desserts. The puree can be frozen in recipe-sized containers for ease of use. However, consider roasting butternut squash to serve as…
When summer is here and the garden is in full swing, you can sometimes get overloaded with eggplant. After using your three favorite recipes a couple of times each, you need a new plan. Here is a primo suggestion for enjoying eggplant today or saving it for winter. These are roasted eggplant cubes that serve…
The Traditional Foods site comes to you from the Sequoia National Forest in a house designed by Irving Gill. We are a mother-daughter team strong in both the science and the art of cooking. We chronicle our cooking here and our adventures in the forest at Gill on the Hill. Read more about our background and food philosophy.
