Category: published
Breakfast Sausage Harvest Hash
| September 15, 2019 | Posted by Wendy Perry under apples, casseroles, gluten free, here piggy piggy!, Mindless Mutterings from the Teacher's Lounge, published, roasted goodness, skillet cookery, sweet potatoes, turnips |
…this rustic hash features your favorite breakfast sausage and good old North Carolina Sweet Potatoes!
Spicy Fried Red Tomatoes With Cilantro Tartar Sauce
| August 23, 2019 | Posted by Wendy Perry under cheesy, condiments & accompaniments, duke's mayo!, garden goodness, published, sensational sides, tomatoes, wendy's signature recipes |
Use firm and meaty ripe red tomatoes for these crispy cheesy fried red tomatoes! Spicy hot potato chips are perfect, but use your favorites (dill pickle are yummy)…
Crispy Fish Sandwich With Roasted Tomato, Peach and Nectarine Jam
| August 18, 2019 | Posted by Wendy Perry under appetizers, condiments & accompaniments, fish, fish & shellfish, garden goodness, honey, Mindless Mutterings from the Teacher's Lounge, peaches, published, put'n up... pickles & preserves, roasted goodness, sandwiches, tomatoes |
Enjoy those last summer tomatoes in this sweet n’spicy jam… roasted tomatoes, peaches and nectarines! Spoon over cream cheese or on crispy fish sandwiches.
Tomato Swiss Slab Pie
| August 15, 2019 | Posted by Wendy Perry under appetizers, garden goodness, party foods, pie please, published, sensational sides, tomatoes, wendy's signature recipes |
What makes a juicy ripe tomato even better? How about a cheesy, buttery flaky crust underneath with the bright, fresh flavor of dill! Serve this Tomato Swiss Slab Pie in small wedges as an appetizer, or in bigger wedges as a side dish. Perfect alongside a salad for a light, meatless meal.
Scratch-Made Fire & Ice (Dilled) Pickled Peppers
| August 7, 2019 | Posted by Wendy Perry under appetizers, cook & eat nekkid, garden goodness, gluten free, pickled foods, published |
Many of us have made traditional “fire and ice” pickles using store-bought dill pickles. Our twist is a fast way to use those summer peppers that seem to come from every which way all at once … no processing, just refrigerate, eat and share. This recipe doesn’t require exact amounts, so you can make brine and use any amount of peppers (or other vegetables) you have.
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