Last year we had a bumper crop of cherry tomatoes (harvesting more than 2 lbs a day at the peak of the season) - making tomato jam as well as dehydrating them saved me.
Marisa McClellan (Food In Jars) is my go-to for jams/jellies/pickles/tomatoes and her Smoky Spicy Tomato Jam is fabulous! (https://foodinjars.com/recipe/csa-cooking-smoky-spicy-skillet-tomato-jam/) It's my new favorite topping for meat loaf and I also use it (along with our dried cherry tomatoes) to make her savory jammy granola (in her book - Food In Jars Kitchen).
These all look so good! And if anyone has a healthy hot chocolate recipe, please share. I am looking for one that is rich and wondrous and not too sweet.
I love, love these newsletters! I like to have homemade chutney on the pantry shelf for Indian meals, sparking up many brown winter foods, and adding something fancy to meat and cheese boards. Just made a batch of eggplant chutney but I’ve done tomato and black currant with equal success. Lots of things “chutney” well.
I actually made a batch of my beloved Eleven Madison Park granola yesterday!! 😂 I’m also making a batch of Heidi Swanson’s dark chocolate granola later today, too. Gotta stock that pizzazz bar! 🥰 I think you should definitely make cashew butter for the holidays and I hope I make it on that list 👀 I’m going to try the seed crunch recipe soon. Looks SO GOOD.
Last year we had a bumper crop of cherry tomatoes (harvesting more than 2 lbs a day at the peak of the season) - making tomato jam as well as dehydrating them saved me.
Marisa McClellan (Food In Jars) is my go-to for jams/jellies/pickles/tomatoes and her Smoky Spicy Tomato Jam is fabulous! (https://foodinjars.com/recipe/csa-cooking-smoky-spicy-skillet-tomato-jam/) It's my new favorite topping for meat loaf and I also use it (along with our dried cherry tomatoes) to make her savory jammy granola (in her book - Food In Jars Kitchen).
These all look so good! And if anyone has a healthy hot chocolate recipe, please share. I am looking for one that is rich and wondrous and not too sweet.
I love this post Sarai!!!! I have made the commitment to change how I shop and eat. So this was so timely. Thank you!!😘
I’ve been making the Smitten Kitchen easy fridge dill pickles for the last few weeks, so good!
THANK YOU!!! These all sound so delicious and healthy. I am now so impressed by your culinary skills in addition to everything else you do😊
thank you, Sara for sharing these recipes!
I love, love these newsletters! I like to have homemade chutney on the pantry shelf for Indian meals, sparking up many brown winter foods, and adding something fancy to meat and cheese boards. Just made a batch of eggplant chutney but I’ve done tomato and black currant with equal success. Lots of things “chutney” well.
I actually made a batch of my beloved Eleven Madison Park granola yesterday!! 😂 I’m also making a batch of Heidi Swanson’s dark chocolate granola later today, too. Gotta stock that pizzazz bar! 🥰 I think you should definitely make cashew butter for the holidays and I hope I make it on that list 👀 I’m going to try the seed crunch recipe soon. Looks SO GOOD.