Vegetable Stock

Vegetable BrothI prefer to make my own stock. I use it in all kinds of recipes, so I make a big batch and then freeze it in 4-cup portions for making soup and 1-cup portions for flavoring in all kinds of recipes. Because its best if simmered over several hours, I’ll often throw it together on a weekend morning when I know I’ll be around for a good part of the day. If I want chicken stock, I’ll add a chicken carcass or maybe 2 pounds of chicken wings. Continue reading

Roasted Pumpkin with Wild Rice

Despite being a longtime fan of sweet pumpkin dishes such as pumpkin pie or pumpkin bread, this is the first savory pumpkin recipe I have created. I found pumpkin to be hearty and delicious in this context. Continue reading

Apple Onion Relish

Apple Onion RelishThis is a flavorful accompaniment ┬áto roasted pork or chicken. It would also make a nice addition to a salad or wrap sandwich (Lately I’ve been obsessed with Trader Joe’s Brown Rice Tortillas for making wraps). Continue reading