Right now just about every road you head down around these parts you’ll find a produce stand with fresh local peaches. They’re in season right now and it’s most difficult to pass up buying a bushel of the intoxicating fruit. If you’re like me and come home with a pile wondering why you thought you needed another cobbler or pie, consider making a batch of continue reading …
Any leftover turkey or chicken hanging around? Well, these Turkey Pockets (or chicken) couldn’t be easier and mighty tasty too. It can be served as a heavy appetizer or as a main dish as well. And these little pockets are pretty fancy looking considering what little effort goes into preparation. You’ll find the recipe and a full photo tutorial (just to see how easy they continue reading …
Earlier this year I had the privilege of traveling to Napa with Bush’s Beans to cook alongside those I now call friends. Late last week another group of bean lovers descended on The Culinary Institute in Napa once again to learn more about the versatility of the bodacious bean. Along with Connie Guttersen, and Andy Wild, both who I met while in Napa in February, continue reading …
It’s no secret that I’m partial to beans, especially a good bean dip. Those layered bean dips that pop up at pot luck get-togethers are the best. A few weeks ago we ordered a black bean dip at a local restaurant mainly because I had to see how they made it. I’ve got a basic black bean dip (please forgive me, I used the “F” continue reading …
Here’s a simple side dish or dip that’s healthy and full of flavor. Other than some chopping, no cooking is involved and can be put together lickety split. You’ll need blackeye peas, purple/red onion, green onion, yellow bell pepper, cilantro, rice wine or white wine vinegar, canola oil, brown sugar, salt and pepper. Begin by draining the peas. Next, dice the purple/red onion, green onion, continue reading …
