Seeding and dicing tomatoes

Heather says: Tomatoes, while botanically classified as a fruit are treated as a vegetable in the kitchen. While this tidbit may get you two hundred on Jeopardy, it certainly will not help much at all when deciding how to get the most from summer’s bounty. Delicate soups and sauces often call for tomatoes that are … Read more

Peeling tomatoes

Heather says: Lots of recipes call for peeled tomatoes, but just how does one go about removing the thin skin from these stubborn fruits? There is a simple trick to peeling tomatoes. Heat a pan of water to a roiling boil. Be sure to leave enough room to add your tomatoes without overflowing. Drop the … Read more

Eggplant Parmesan

Heather says: Now I know you are just dying for a way to use your new-found basic marinara. How about eggplant parmesan? Those alien looking vegetables are quite tasty when oven fried in breadcrumbs and cheese. Eggplant Parmesan 2 ripe medium eggplant 1 cup breadcrumbs 2/3 cup grated parmesan (+shredded for garnish) ~ 1 tsp … Read more

Marinara, Basic

Heather says: Jarred sauces have their place, especially in a pantry designed to carry a family through extended power outages. However, it is nice to know that a basic marinara sauce requires few ingredients, minimal preparation, and only some time to simmer for robust flavor. Basic Marinara 2 TBSP olive oil 3 cloves garlic minced … Read more

Asparagus, Grilled

Heather says: Nothing says spring like fresh asparagus. Well, that is not quite true, there is also: pollen, hay fever, the first gnats of the year, and rain. However, there are few things I look forward to more than the price of asparagus dropping. Yes, I am still exaggerating, but it is a nice perk. … Read more