What to do with a bumper crop of kumquats? One of my absolute favorite winter fruits! You can make marmalade, pepper jelly/marmalade, or just eat them by themselves or in salads, but one way to keep them all year is … Continue reading
A pictorial recipe….If you have made preserved lemons, and are looking for ways to use them up, here is one. Be sure to NOT salt the soup, as the preserved lemons should have enough salt to season the whole … Continue reading
As you know, I love lentils. Of the four varieties currenly in my kitchen, the regular inexpensive brown ones are my favorite. But, this weekend, they just may have been replaced! And not in the form of a soup, at … Continue reading
No real recipe here, just a simple combination of canned sardines, lots of parsley, and some of my preserved kumquat peels with a little bit mayonnaise. I used the boneless skinless sardines (hey, some sardines is better than no … Continue reading
If you have access to a lemon tree, you can enjoy your lemons all year long. Meyer lemons make them extra special. I was really spoiled as a child growing up in a tropical climate with a lemon tree in … Continue reading
One of the few recipes I actually got from the chef before I left home. The eggplant was served as a salad on occasion in the little restaurant, and I couldn’t get enough of it. Before I left, I took … Continue reading
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