This is an easy, quick way to make a condiment that has big impact. I use the same recipe with small purple onions for garnish for steaks and hot dogs. I use the shallots on smoked salmon and cream cheese crackers for breakfast, on omelets, sandwiches, and they are great on burgers or with grilled...Read More

This onion relish is one of those treasures to have handy in the refrigerator. It can be used so many ways-part of a vegetable dish, as a topping or relish with meats and top burgers, chopped up and mixed into whole grains, as part of a soup, and they are especially good mixed with roasted...Read More

Tapenade is a caper and olive paste that comes from Provence, France. The word comes from “tapeno,” the Provençal word for caper. This paste is extremely versatile, being used for things like crostini for appetizers, a topping on grilled salmon, a marinade for roast chicken, lamb, or beef. Use it as a quick pasta sauce,...Read More

Lynne says, “I love to make this sauce and usually double the recipe for my family. I like to use the orange blossom honey because it cuts the sharpness of the cranberries. Not only is this perfect for your holiday dinner, its wonderful on vanilla ice cream, too!” INGREDIENTS: 1 bag of organic cranberries 1/2...Read More

INGREDIENTS: 1 bunch green garlic 1 medium brown onion 2 sprigs thyme leaves, leaves removed1 tablespoon olive oil or olive oil/ butter combinedSalt and pepper1/2 cup water, white wine, white vermouth, or a combination1 teaspoon sugar1 tablespoon white wine vinegar (you may or may not need this) METHOD: Remove most of the greens from the...Read More