Rock Your Palate

This is a very simple method of cooking a delicious prime rib dinner that you would typically find served in any five star restaurant. The key is simple… keep an eye on the temperature. Serve with a nice horseradish sauce and don’t be afraid to add lots of fresh horseradish.

Native Americans are credited with the planting of three main native crops. These plants were squash, maize (corn) and beans. They were planted together, with the cornstalk providing support for the climbing beans, and shade for the squash. The squash vines provided ground cover to limit weeds. No one likes weeds including squash! The beans provided a nitrogen fix for all three crops.

Winter squashes (such as butternut, Hubbard, buttercup, acorn, spaghetti squash and pumpkin) are harvested at maturity, generally the end of summer.

This year I tried a new recipe from butternut squash harvest. So, I peeled, cubed and boiled until tender and then after cooling separated into 2 cup portions and froze. This is the exact amount needed for two loaves of my new Maple Butternut Squash Bread.
Enjoy!

Oh what to do with leftover rotisserie chicken? In the summertime my choice is chicken salad. There are so many variations and this is one of my favorites. Many complimentary favors… moist chicken, tart Gorgonzola, sweet berries, toasted walnuts and crunchy celery. Its like an explosion in your mouth.

Recipe serves 2 2 cups of fresh blueberries 2 cups of fresh strawberries 1 tsp of lavender vanilla sugar 2 tsp pure maple syrup 1 tsp fresh lavender flowers Wash berries cutting strawberries to bite size. Mix in lavender vanilla sugar, maple syrup and washed lavender flowers. Chill for at least 2 hours or overnight. [...]

This big guy probably somewhere in the northwest knows how delicious salmon fish can be. I am not privileged to get my hands on salmon this fresh nor do I like eating it in such a fashion. But grilled with your favorite spice rub, yeah! This Salmon Summer Salad recipe I designed to utilize grilled salmon leftovers. Sometimes I have to hide the leftovers otherwise this would be a Veggie Summer Salad… hmmm.

Recipe serves 7 [ages 2 -12] This recipe is a simple and easy dish to prepare pleasing many different young taste buds. No spices… like no little ‘green things’, no veggies, no sauce; just pasta and parmesan cheese. 1 LB pasta de jour 4-6 quarts of water 1/2 tsp salt 4 Tbsp butter 1/2 Cup [...]