Make the most of your Roma tomato harvest! Roast and freeze them for later use with this simple and delicious recipe.
Category: Preserving
This Tomatillo Salsa is zesty and pungent, evoking summer throughout the year. Great for stew, enchiladas, or a simple plate of nachos.
I was surveying the pantry a few weeks ago and found an open bag of dried figs and pondered how to make use of them. Would the leathery fruits soften and cook down to a jammy sweet sauce? Oh, yes.
This is classic sweet pickle relish. We love it on hot dogs, hamburgers, mixed into mayo for ham and tuna fish sandwiches, etc.
I was at Katie and Dave’s place the first time I ever had Jalapeño Jelly. They served it on crackers with cream cheese. So good!
I make at least twelve quarts of these Kosher-Style Dill Pickles every year – slices for sandwiches, and spears for noshing.
This elevates your sandwich from meat and cheese slices slapped between pieces of sourdough to something completely satisfying. Beautiful and tasty. No mayo required.