Delishytown
Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.
My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.
Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
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Posts I like
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Baby arugula aftermath. Mountain Sweet Berry Farm @unsqgreenmarket
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Rosemary Porterhouse Steaks with Olive Mayo:Fresh rosemary gives these steaks serious flavor!
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Orange Shrimp Over Risotto
1 lb shrimp, peeled and deveined
8 cups chicken stock
1 shallot, minced
7 tbsp butter, divided
2 cups arborio rice
1/2... -
Long Island City through a glass of Brooklyn Greenmarket Wheat. (at Riverpark)
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beautifulpicturesofhealthyfood:
Asparagus Mint Slaw…RECIPE
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10 uses for Parmesan cheese rinds
Wait! Don’t throw the rinds away. There are many uses for this often-tossed cheese segment. -
those of you who know my garden sob story this year will understand how happy this makes me. #farmerbeckyvstheelements
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even more sunflower babies!
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Please join us in standing up for the protection of the Great Lakes, 21% of the world’s fresh surface...
Tag Results
1 post tagged yellow
Meyer Lemon and Fennel Pickles
We made these the week before Christmas. I never got a photo of the finished jars, but I thought they looked pretty sweet.
These were really delicious! I thought of these because we have a Meyer Lemon tree in the back yard growing near the fennel plants, which are in pots. I decided to put the two together and see how it would taste.
I turned out to be a very fresh, lemony, slightly anise-y pickle. I tried to keep the ingredients white or light so that the yellow of the Meyer lemons would really stand out.
These jars contain blanched chopped fennel, meyer lemon slices, organic white vinegar, salt, white pepper, fennel seeds and honey. I processed them in a hot water canner for appx 15 minutes. Keeps in the refrigerator for about 1 or 2 months.
Yum!!
