Foodsmiths Recipes
I am finding as the season is changing so are my flavour profiles. I am...
Pasta with Cherry Tomatoes for dinner, followed by one of the most comforting desserts, Apple...
This is a great side dish with chicken and a salad, and a great way to enjoy the plentiful tomatoes at this time of year.
Buttermilk is one of my favourite baking ingredients. I add it to many cake and muffin recipes, and it makes the best biscuits. It adds a bit of tang to recipes. The acidity in buttermilk helps cakes rise more and makes them more tender. It can be used in dressings and makes chicken tender when used in a marinade.
With lots of fresh vegetables available right now (and lots from my garden) we enjoyed pizza night with good friends. This was the first time I pre-roasted the tomatoes and loved that it removed some of the juiciness and eliminated a soggy crust.
This is a recipe I make and freeze every summer when sweet, fresh corn is available. I also freeze as much corn as I can so I can make it again during the winter when I run out of my supply. I added leftover chicken this time, but usually make it vegetarian.
We were so excited to pick the first eggplant from our garden (it was our first season planting and growing eggplant, I bought the plant here at Foodsmiths supplied by a local farm this past spring!) The garden is doing impressively well, and we are enjoying lots of vegetable focused meals, very satisfying and filling.
We are so enjoying the vegetables and herbs from the garden. This is a recipe I've made several times, and it has become a favourite summer side dish!
These recipes resulted from an abundance of cucumbers, arugula and beets from our garden. It's just the best time of year to enjoy fresh garden flavours.
This is a great recipe for canning, but it also serves up deliciously fresh with piles of tortilla chips.
Fresh or frozen rhubarb works fine with this recipe. Serve with whipped cream or ice cream. I like to freeze a batch of these for a handy, last minute dessert.