INGREDIENTS:
• 1 (2lb) butternut squash, peeled, seeded and cut into chunks
• 2 sweet potatoes, peeled and cut into chunks
• 2 carrots, peeled and chopped
• 1 onion, peeled and chopped
• 2 cloves garlic minced
• 1 (3in.) piece of ginger, peeled and...
INGREDIENTS:
• 2 medium eggplants
• 1-2 adobo chiles, depending on how hot you want your dip
• 2 Tbsp olive oil
• 1 small onion, thinly sliced
• 3-4 cloves garlic, chopped
• 3/4 cup tomatoes, diced
• 1 cup cilantro chopped (optional)
• 1 tsp salt
...
We found this awesome article in Food Network Magazine. Here at A Backyard Farm, we LOVE pesto!
How to make pesto:
Blend 8 cups packed basil leaves, 1 cup olive oil, 1/2 cup toasted pine nuts, 2 to 4 garlic cloves and 1/2 teaspoon salt...
Don't give away your bumper crop of zucchini or summer squash, says chef Dan Barber, who teaches classes in food preservation at Stone Barns Center for Food and Agriculture in New York. Puree, and freeze squash for tasty meals on the...
Cooking in the summer can be so easy! Pulling in season veggies out of your garden on onto your grill can make a surprisingly substantial meal ready in minutes. We loved this list from motherearthnews.com and hope you will too!
The...
Summer is such a wonderful time for zucchini! There is so much available and it is a great crop! We absolutely adore zucchini and this zucchini recipe we got from www.cooks.com is simply delightful!
INGREDIENTS:
• 3 large zucchini...
