Farmer’s Cheese
Fresh farmer’s cheese is infinitely versatile. Eat it as you would cottage cheese, or layer it in lasagna, or drizzle it with honey and chili oil or whatever you like to top cheese with. It can be made out of any quantity of milk. Just aim for about 2 tablespoons vinegar to each litre of milk. (It does not need to be organic or low-pasteurized.)
Ingredients
2 litres 3.25 per cent (homogenized) milk
1/4 cup white vinegar
salt, to taste (optional)
Method
Tuna and canned beans are pantry staples, and capers and Kalamata olives both last a LONG time in the refrigerator. This is fast food personified!
Serves 2
A traditional pâté is a savory spread derived from the French word paste. Typically it is made from organ meats such as pork liver or chicken liver, but in this case mushrooms make an excellent substitution! This version is made with firm raw mushrooms and is loaded with savory flavor, texture and fresh herb and lemon taste.
An alternate version of this easy mushroom pâté is to season with thyme, and frying the mushrooms, before blending up fast in a food processor.
Delicious marinated bean recipe with vibrant herbs and zesty shallots.
1 small shallot, finely chopped
2-4 tbsp white wine vinegar
1 cup cooked dried beans or canned white beans* or any mix of beans or chickpeas you prefer
2-4 tbsp olive oil
1/2 cup finely chopped herbs**
1 pinch fine sea salt
1 pinch black pepper
1/4 tsp crushed pepper flakes
Got 5 minutes and an extra can of chickpeas? Then you’re already halfway to this zesty arugula salad. Tossed with salty parmesan and a super simple lemon olive oil dressing, it’s the a perfect, simple salad recipe you can count on.
Loving fresh walnuts these days. And fresh raspberries of summer. Something to look forward to when the days get warmer. Dry walnuts are okay for cooking the rest of the year. But ingredients must be fresh to use in salads, and then just plain use use lots.
And after that..
This started with a classic basil pesto recipe. I have only made one or two modifications.
I discovered Pattypan squash at the market on Saturday. I want to remember this!
They were fresh and delicious :)
You know it's a recipe for August when even the garlic isn't cooked. This is all so fresh and yummy.
If a single serving of hummus is important to you; try this method to jazz up your next summer-fresh salad.
