When I was contacted by Voyager Michigan Magazine, I felt a little overwhelmed, but flattered, that they would reach out to me and want to feature my story in their “Hidden Gems” series. I decided “why not?” and agreed to an interview. Here it is if you want to take a peek.
… More My 15 Minutes of Fame: Voyager Michigan Magazine
Incidentally, the roasting technique that I share with you today, not only makes an unforgettable bowl of tomato soup, but it’s also a great way to can your tomatoes. However, you do not have to use a canner to preserve your garden goodness, you can freeze them. This is a great technique if you do not have a large crop coming in at once. You can put up a small batch every week, or every other week. … More VELVETY ROASTED TOMATO & BASIL SOUP
While there seems to be a strong interest in making pickles, many people are intimidated by the canning process. In addition, some may like pickles but their family does not, so they do not need a large batch. Or quite simply, they do not have enough time to can pickles. … More ICEBOX DILL PICKLES (no canning required)
I freeze watermelon and blend for a refreshing drink and this summer I have been enjoying a savory addition to the juicy fruit. When I was a little girl I remember my dad salting watermelon. Therefore, it makes sense that salty feta cheese and olives make a wonderful accompaniment to melon. … More SWEET & SAVORY WATERMELON
Recipe “bowls seem to be trending on many of the food bloggers and vloggers that I follow. In theory, it is a salad, but with heartier ingredients. When I add bowls to my meal plan, I tend to prepare the ingredients and keep them separate in the refrigerator. Then they can easily be assembled the night before (for a workday lunch) or custom-made via family members preferences. … More CHICKPEA BOWLS WITH CUCUMBER TZATZIKI & LEMON TAHINI DRESSING
The addition of basil to the cooler, or smoothie, that I am sharing gives the drink an unexpected jolt of flavor and it is the perfect refreshment for a hot summer day. … More MANGO BASIL COOLER WITH COCONUT WATER
The inspiration for this recipe comes from a meal kit that I purchased. Our family often gets into a food rut and meal kits are one way that I have found to help inspire new flavor combinations and choices. The meal kit provided a Bulgogi sauce packet for the meatballs and I enjoyed looking up the Korean origins of Bulgogi. I made my sauce using Gochujang (fermented hot chili paste). You can find it in most multicultural food sections. You could also use chili sauce or your favorite hot sauce. … More MEATBALLS WITH SPICY BULGOGI SAUCE, JASMINE RICE, & ROASTED CARROTS
These mushrooms would be a marvelous side to grilled chicken, steak, or a fantastic accompaniment to a pasta dish or a plate of tomato sauce and meatballs. In fact, I am thinking I may make them again this week as a partner to a bowl of lemony pasta with parmesan cheese. … More Air Fried Portobello Mushroom Caprese
The recipe that I am sharing with you this month pays homage to warmer and brighter days. It is the perfect dish to serve al fresco poolside. Or as an accompaniment to your favorite grilled dish. It refreshingly speaks of picnics and gatherings and it begs to be followed by a juicy slice of watermelon. Or in the meantime, it is the perfect salad to eat now and pretend that the day is ripe and delicious as the end of June. … More Lemony Shrimp Salad with Avocado & Cilantro Dressing
This project will raise funds for the Marquette Police K9 Team. It will outfit their patrol vehicle with vital equipment to keep K9 Zepp and Officer Waldo safe. K9 Zepp (named after the best band ever – Led Zeppelin) and Officer Waldo Please go to our DONATE PAGE and support this project.
Produce with Amy 