by rwhitson | Jun 25, 2021 | Recipes, Salads
This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid “cooks” the florets a little as ceviche does fish. After an hour, the broccoli...
by rwhitson | Jun 25, 2021 | Recipes, Salads
Yield: 4 servings 1 clove garlic, minced or grated 1 small Fresno chile or jalapeno pepper, seeded and minced 6 to 9 tablespoons extra-virgin olive oil (depending on how acidic you like your salad dressings) 3 tablespoons red wine vinegar Kosher salt and freshly...
by rwhitson | Jun 25, 2021 | Canning
Green onions, or scallions, make a tangy accompaniment when pickled. A pickled onion is a classic side to the British Ploughman’s Lunch. Pair pickled onions with meatloaf or sausages. Chop one of the onion pickles into a tablespoon each of sour cream and...
by rwhitson | Jun 25, 2021 | Canning
PREP TIME: 20 mins COOK TIME: 40 mins WATER BATH: 15 mins TOTAL TIME: 75 mins YIELDS: 3 pint jars 4 pounds firm, fresh, clean red bell peppers 1 cup bottled lemon juice (*Bottle lemon juice has a consistent level of acidity which you need.) 2 cups...
by rwhitson | May 15, 2021 | Desserts
This recipe is one that everyone claims to be their own. No one is sure where it came from. It is really, really good and amazingly easy to prepare. Follow directions to a tee, even when they seem counter intuitive, and you’ll have no problems....
by rwhitson | May 15, 2021 | Recipes
We are Sanda Coyle and Robin Whitson. Although not specifically Biblically referenced, we think our spiritual gift is the Spirit of the Stomach. Simply put, WE FEED PEOPLE. We use food to bring people together, to comfort, to celebrate, to nourish both body...
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