Rhubarb Ketchup

Having picked up an armload of rhubarb on the weekend, it was time to get busy and cook up our annual batch of rhubarb ketchup!  Don’t remember where I got this recipe but we liked it a lot the first time I made my version of it.  I’ve even used it in making homemade barbecue … Continue reading Rhubarb Ketchup

Asparagus Vinaigrette

Chilled asparagus with a lovely vinaigrette makes a  great starter salad and an excellent addition to a buffet table. Makes 4 – 6 Servings 1 ½ – 2 lbs. asparagus, trimmed (see below) 2 shallots, finely chopped 2 to 3 Tbsp. finely chopped flat leaf parsley Bring a large pot of water to a boil.  Add a … Continue reading Asparagus Vinaigrette

Green Corn Tamale Casserole

For a printer friendly version of this recipe, click here. Known as Tamal de Elote en Cazuela in Mexico, I make this casserole quite often. It’s a really tasty dish to serve as part of a Mexican meal or with BBQ ribs, chicken or as a vegetarian main course with some Mexican beans and a … Continue reading Green Corn Tamale Casserole

Skillet New Potatoes

For a printer friendly version of this recipe, click here. The first time I made these, I was impressed, so easy but so darned good. I do have a thing for locally grown new potatoes available late spring & summer. Sometimes I  toss in a sprig of fresh rosemary with the other ingredients. Makes 4 … Continue reading Skillet New Potatoes