Recipes

A collection of my favorite go-to recipes. Nothing ends up here unless it’s tasty, easy to cook, and (most of the time) based on or including vegetables from the garden.

• Roasted Garlic Cheddar Bread
  Notes This is a no-knead bread. It makes 4 one-pound loaves. You can double it or halve it, and the bread dough will keep for about a week in the fridge. You need to roast the garlic before baking the bread. The roasted garlic recipe can be scaled up to as many bulbs as you […]
• Lemony Catfish and Bean Stew
  Ingredients  1 teaspoon dried orange peel or fresh lemon zest  2 tablespoons lemon juice   1  teaspoon paprika  3 to 4 garlic cloves, minced  ¾ teaspoon each salt and pepper, plus additional to taste  4 tablespoons butter (1/2 stick)  1 pound catfish, cut into bite sized chunks  6 to 12 cups fresh Swiss chard, cut into […]
• Colcannon with Mushrooms and Leeks
  This is one of those “base recipes” I make. It’s a little different every time, depending on what ingredients I have on hand. I will note that this time I made it with roasted garlic, and that is a game changer. I served it alongside of a good kielbasa, but it also will go with […]
• Clam Stuffed Mushrooms Recipe
  I love clam stuffing. This recipe for portobello mushrooms with a clam stuffing works great as a main course with a salad on the side, or make it as an appetizer using the smaller crimini mushrooms. My secret ingredient is Old Bay Seasoning, which I use for EVERYTHING.
• Easy Corn Succotash
  I’m still working out this recipe, but I’m including it anyway because I want to save the current status and ingredients list. There’s a fair number of variations on succotash and I’m taste-testing my way around, to find out what works for both A) I love it and B) I happen to have ingredients on […]
• Instant Pot Egg Bites
  This makes a double batch of the easiest and oh-so-tasty reheat-able little omelets. You will need two silicon egg bite molds and a steamer rack with a handle. Quantities are inexact, as I eyeballed volumes.
• Anasazi Cave Beans with Poblanos and Okra Rice
  Today is clean out the freezer day! Going into April, I want to use up all the odds and ends of last year’s harvest before this year’s veggies start coming in, as well as making sure that nothing from the back of the freezer languishes forgotten. Lo and Behold, what do I find in the […]
• Grilled Garlic Scapes and Asparagus
  Garlic scapes are the young and tender flower stalks and buds of the garlic plant. They pop up in mid-to-late June, spiraling and coiling above the leaves. I wait to cut them until they have had a few days to grow to a nice size, but not too long or they will become tough. If […]
• Light Cajun Cream Sauce With Pasta
   This recipe was inspired by the Cajun sauce at Cheesecake Factory.
• Coyote’s Bitey Bite Hot Sauce is Now A Thing!
  The hot sauce is now a thing, and OMG it is delicious! In the photos: the jarred peppers on the day I started the ferment, the same after a round in the cuisinart, and in the bottle. I still have to make the labels. And the name: “Coyote’s Bitey Bite Hot Sauce.”, because after tasting […]
• Heirloom Red Beans and Rice with Ham
  This started as solely red beans and rice until I decided to include and use up a few bags of heirloom beans from the garden.  Used in this rendition of the recipe: Red Kidney, Scarlet Runner,  Little Italy, and Cave beans.
• Kielbasa and Bean Soup with Chard
  This kielbasa and bean soup is a great way to include chard and other garden greens in your diet, and is perfect for fall or winter.
• Summer Harvest Clam Chowder
  Many of my recipes are inspired by the experience of “so the garden has just produced a ton of these veggies, now what do I make”, coupled with I always end up with a ton of chard and garlic and I love clams.
• Chicken and Andouille Jambalaya over Yellow Rice
  Jambalaya is one of my absolute favorites. This is another recipe that is fairly inexpensive and so very tasty. It also makes for great leftovers.
• Mexican-style Beans With Ham, Leeks and Jalapeno
  This is another garden harvest recipe, using dry beans, garlic, leeks, jalapeno, and bay leaf that I grew this year.I used 1500 Year Old Cave Beans for this recipe instead of pinto beans. Feel free to use whatever bean you prefer.I really like how this came out.
• Cream of Mushroom and Spinach Soup
  Mushrooms are one of my absolute favorites.  This soup is flavorful and good anytime of the year.  Feel free to use whatever variety of mushrooms you have on hand, and to substitute Kale, collards, arugula, mustard greens, or any other green leafy vegetable you prefer.
• Tuscan Garden Salmon
  Insanely good. Definitely making this again. I adapted this from the “Tuscan Butter Salmon” recipe I found on Delish.com. The Tuscan Garden Salmon recipe is for sundried tomatoes, garlic, and spinach in a parmesan cream sauce, with roasted asparagus on the side.
• Squirrel with Mushrooms and Leeks
  My sister knows that I love wild game but have a hard time finding it here in northern Ohio, so she will often bring a cooler filled with goodies when she comes down to visit. This time the gift box included a pair of squirrels. I was more in the mood for rice than potatoes, […]
• Crockpot Italian Sausage with Peppers and Onions in Tomato Sauce
  This recipe is from my sister-in-law Marsha, who is amazing in the kitchen. Ingredients 2-3 pounds of sweet Italian sausage. Use sausage from a real Italian store if possible, you will taste the difference. 2 jars of spaghetti sauce, to cover. Use your favorite brand and flavor. Sliced green, yellow and red peppers. At least […]
• Easy “Onion Soup Mix” Meatloaf
  This is about as easy as meatloaf gets. Makes two meatloafs Ingredients 3 lbs ground beef (I use 85% lean) 2 cups panko bread crumbs (Can substitute regular bread crumbs or oatmeal) 2 1/2 cups spaghetti sauce (Whatever brand and flavor you like best). 2 eggs 1 large chopped onion 1 package onion soup mix […]