Author Archives: Kris Schindler

Nothing says Fall like a spice cake. This one tastes very similar to a a carrot cake and is a favorite of mine. Pineapple Butternut Squash Cake (makes 12-15 servings) 2 cups unbleached all-purpose flour 2 teaspoons baking powder 1 … Continue reading →

Sugared Rosemary Pecans 1 pound (approximately 5 cups) pecan halves 1 egg white 3/4 cups of sugar (or less) 2 tablespoons fresh rosemary, finely ground 1 tablespoon salt heat oven to 250º F arrange the pecans as a single layer … Continue reading →

Sugared Curry Pecans 1 pound (approximately 5 cups) pecan halves 1 egg white 3/4 cups of sugar (or less) 2 tablespoons curry  powder 1 tablespoon salt heat oven to 250º F arrange the pecans as a single layer on a … Continue reading →

My garden herbs are in top form this year. In fact I have far more than I can use and am looking for any and every excuse to cook with them. For breakfast today, I added shredded cheddar cheese and … Continue reading →

Peaches are delicious any time of year. I make this salsa when peaches are in season and freeze enough to use all winter long. I especially enjoy this salsa on grilled salmon. Peach Salsa (makes 1 gallon) 4 tablespoons vegetable … Continue reading →

The only negative about cantaloupe is that the window for eating one stays open for just about five minutes. So what to do if you can’t devour your cantaloupe before it goes soft? Make soup! Ingredients: one large cantaloupe, cubed … Continue reading →

This recipe offers a way to use the greens, onions and garlic at the farmers markets at the peak of Summer. If you haven’t made risotto before, this is a great recipe but be prepared to stand over the stove … Continue reading →

Our CSA provided us with a lot of Swiss chard and made promises there was plenty more to come. Because Swiss chard is not something I had a lot of experience cooking with or eating, I’m used the bulk of mine … Continue reading →

The menu: Snap peas (with just a dash of salt to help bring out the flavor) Sauteed leek and mushrooms topped with cheese (drizzle with a bit of olive oil, saute, top with shredded mozzarella, Parmesan or blue cheese) Fresh … Continue reading →