One of my readers reminded me, I don’t really have specific recipes for cooking for one. Dishes that are simple to do, without a lot of leftovers. I know it’s easy to cook a little larger amounts and freeze in portion size, but realistically some of us will never take it out of the freezer…
Tomatoes
Tomatoes are the red gold of the garden. A lot of people have bumper crops this year. They are slowing down with the heat, but we still have another week or two of fresh tomatoes for sure. If we’re lucky a couple of the plants may stay alive for a fall harvest. After the harvest…
Apple Butter Coffee Cake
There’s just nothing better than a great coffee cake, and this is it. Jessica and I collaborated on this recipe. There were ingredients that needed to be used, and I like for sweets to have some redeeming qualities, if possible. This one worked perfectly. It’s moist and delicious. And Dot gave it the stamp of…
Eggplant with Garlic
We’re harvesting a little eggplant now and this is our favorite recipe for it. It’s the same recipe I use for kohlrabi. You’ll love this as a side, on crostini, or for an amazing vegetarian main course, on pasta with roasted tomatoes and parmesan. PrintEggplant with Garlic Ingredients1/4 cup olive oil 2 medium eggplant, cut…
Savory Cheesecake
This is probably my last recipe with Hatch Green Chile Tortilla Chips, maybe, for now at least! You could certainly use this dish as an appetizer or a main course. PrintSavory Cheesecake Total Time: 1 hour, 20 minutes Yield: Serves 8-10 Ingredients1 cup grated Parmesan 1 cup Hatch Green Chile Tortilla Chips 1-2 tablespoon olive…