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This USDA tested and approved recipe is from the University of Georgia Extension. It yields 7-8 pints, and produces a lovely, vinegar-free salsa. This recipe provides a perfect method to use – and preserve – the abundant ripe tomatoes currently (or almost) available at farmers’ markets or even your own gardens! Make sure to use caution when handling chilis and jalapeños, so that you do not inadvertently get the capsaicin oil in your eyes (don’t ask me why I am including that information here!).
Almanack Contributor MB Mitcham
MB, an ADK 46-R, is an Assistant Professor and Director of the Online MPH Program at George Mason University. In her free time, she can usually be found scampering up and over mountains whilst munching on eggplant bacon, writing odd things, or doing zoomies with Sig and Bella, the shollie and entledoodle dynamic duo who own me. She can also be found at: dr.mb.mitcham@gmail.com
MAKE IT: Tomato/Tomato Paste Salsa
MAKE IT: Campfire Orange Blueberry Muffins
Muffins cooked in oranges – whomever originally came up with this idea deserves a medal! This versatile recipe can be made with any muffin mix, allowing you to tailor it to your preferences.
MAKE IT: Bacon Meatloaf Burgers
Bacon Meatloaf Burgers
During the summer months, I cook outdoors as much as possible. Burgers are always a huge hit with my family, so I try to make different burgers just for variety! This recipe for bacon meatloaf burgers is a huge hit. Although you can make this recipe as-is, using ground beef and pork bacon, you can also make a lighter version using ground venison or turkey and turkey bacon. Enjoy!
MAKE IT: Wild Spring Greens Salad with Maple Balsamic Dressing
Wild Spring Greens Salad with Maple Balsamic Dressing
One of my favorite things to do in the springtime is to gather young wild greens for my salads. I love eating salads full of dandelion, common evening primrose, red clover, and chicory greens. When harvesting any of these greens, make sure to follow safe and ethical harvesting practices, and wash thoroughly with cold water prior to consuming. Enjoy!
MAKE IT: Sweet Roasted Chickpeas
These crispy sweet roasted chickpeas are the perfect choice for your snack craving! Rich in B vitamins and folate, chickpeas also provide a decent amount of iron, fiber, protein, and healthy fatty acids.
If you do not want a sweet snack, you can switch out the sugar and cinnamon for other spice combinations (curry powder, cayenne pepper/chili powder, za’atar, and more!).
These chickpeas can be kept for a day in an airtight container, but do tend to lose their crispiness fairly quickly. However, they are so delicious, that you won’t have to worry about leftovers!
MAKE IT: Chocolate Chip Cookie Bars
Chocolate Chip Cookie Bars
Although I am not a huge fan of baking cookies, I do enjoy making these chocolate chip cookie bars for my family! This recipe comes together quickly, and produces delicious cookie bars from scratch (so much better than pre-made cookie mixes!). For variety, substitute butterscotch, mint chocolate, or dark chocolate chunks for the chocolate chips. You can also leave out the chocolate entirely and substitute dried fruit for the chocolate chips (dried cranberries and coconut are a favorite!). » Continue Reading.
MAKE IT: MB’s Spaghetti and Meat Sauce
This simple and easy recipe not only produces mouth-wateringly delicious spaghetti and meat sauce, but it can also be adjusted to meet different dietary needs. For those on a gluten-free diet, use gluten-free spaghetti. Although ground turkey was used in this version, you can substitute any other ground meat or even meat substitute.
I threw in a handful of dried bean flakes and some shredded carrots for added nutrients when I made this a few nights ago, and my son never even knew that they were there (shhh!).
MAKE IT: Carne Asada
Carne Asada, Colombian Style
Carne asada, or grilled meat, is a popular staple in Latin American cuisine. Although the exact recipe for carne asada will vary from region to region, and from person to person, most carne asada recipes contain a 1-inch thick, tough cut of beef steak, lime juice, garlic, onion, and black pepper. The final product, grilled to perfection, is cut against the grain into thin strips that are often used in tacos, and/or served along beans and rice.
This recipe for marinated flank steak is based on a Colombian version of the traditional recipe. If you do not prefer to use beer in your cooking, free to substitute non-alcoholic beer or even a dark soda (such as cola).
MAKE IT: Frances’ Scones
Frances’ Scones
Several years ago, I was able to go with my daughter, at the time, one of the Wild Irish Acres Dancers, on a trip to Ireland. During that magical trip, we visited the Rathbaun Farm, a working sheep farm in County Galway. After watching the farm’s border collie round up the sheep, we went inside the farm’s thatched cottage for some freshly baked scones, prepared by Frances, and topped with farm-fresh whipped cream and preserves. Every time that I make Frances’ scones, the scent of them baking brings me back to the farm in Ireland.
MAKE IT: MB’s Hearty Vegan Lentil Soup
PLANT-BASED DIETS
MB’s Hearty Vegan Lentil Soup
I love food that is inexpensive, filling, healthy, and flavorful. This recipe hits all of my requirements. For more of a kick, feel free to add some cayenne powder! Servings: 5
Make it: Herbed Focaccia Bread
Herbed Focaccia Bread
A recipe for baking an herbed foccacia bread, an Italian yeast bread backed in a sheet pan and flavored with olive oil and herbs. It is simple, easy, and smells absolutely incredible when it is cooking.
Make it: Puréed Parsnip Soup
Puréed Parsnip Soup
My grandmother loved parsnips, and would use them in her cooking like most people would use carrots. You could find them in her red flannel hash, in soups and stews, and even mashed, in heaping bowls, alongside the mashed potatoes at Thanksgiving. Although I did not appreciate parsnips when I was a child, I have grown to love them almost as much as my grandmother did. This simple recipe, which beautifully blends the earthy flavor of parsnips with the sweet acidity of tomatoes and the sharp bite of peppercorns, reminds me of her.
MAKE IT: Anadama Molasses Bread
Anadama Bread
This old-fashioned recipe is an easy way to make a delicious loaf of yeast bread. I usually use whole-wheat flour and blackstrap molasses, but you can use whatever wheat flour and molasses you have on hand (if you successfully substitute other types of flour for the wheat, please let me know!). It does not require a lot of kneading, and will make your kitchen smell amazing when it bakes.
MAKE IT: Easy Cinnamon Rolls
Easy Cinnamon Rolls
These cinnamon rolls are a holiday breakfast staple in my home. Don’t let the number of steps in this recipe keep you from trying it – this is actually quite easy to make. Although I usually use traditional, animal-based ingredients when I make them for my family, I have also successfully made these cinnamon rolls using only vegan ingredients – and my family never knew the difference (shhhh!).
Make it: Eggplant bacon
This is one of those “don’t knock it until you’ve tried it” recipes. When I make batches of these, they do not last very long at all. I usually cook them in the oven (much faster than dehydrating!), and if I want them extra-crispy, will cook them directly on a cookie rack that is placed on a baking tray. That strategy allows both sides of the eggplant to cook, giving it a fantastic texture.
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Latest News Headlines
- Adirondack Foundation celebrates 25 years of philanthropic impact
- Ask a Scientist: Climate research
- Small towns in St. Lawrence and Lewis counties are finally getting high-speed internet
- DEC releases draft plan to guide future Adirondack trail work
- Ticonderoga dreams big for downtown improvements
- Curling, explained*
- Frontier Town: New life for Adirondack landmark
- Hiking grandma logs 1,000 Adirondack miles in 2022
- What's next for free shuttles in the Adirondacks?
- Andrea Hogan resigns from Adirondack Park Agency
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