Ingredients Jump to Instructions ↓

  1. None

Instructions Jump to Ingredients ↑

  1. Tomatoes:

  2. ~ Dry until still pliable and eat as a snack by the slice.

  3. ~ Pack dried slices in a clean glass jar, fill it with olive oil, and add a few sprigs of herbs and few roasted garlic cloves; store in the refrigerator until needed. Use the oil-soaked tomatoes whole or cut-up on pastas, pizzas and salads.

  4. ~ Chop pliable or rehydrated tomatoes and add as a boost to bread doughs, vinaigrettes, sauces, or pilafs.

  5. ~ Puree softened tomatoes with herbs such as basil and oregano and a little olive oil to use as a spread.

  6. Chilies:

  7. ~ String into a wreath or a graceful hanging ristra.

  8. ~ Rehydrate to use in moles and other spicy dishes.

  9. ~ Grind into custom chile powders.

  10. ~ Add to bottles of oil or vinegar to infuse.

  11. Mushrooms:

  12. ~ Rehydrate to use, whole or sliced, in soups, stews, stir-fries, or pastas.

  13. ~ Infuse in water or stock to make a flavorful broth.

  14. ~ Rehydrate, mince, and blend with butter to top grilled fish or chicken.

  15. Edible Flowers:

  16. ~ Use whole roses as decoration for dessert plates, even salads.

  17. ~ Grind into colorful powder to decorate plates.

  18. ~ Store with sugar in a sealed container to perfume the sugar for use in pastries.

  19. Herbs:

  20. ~ Dry whole leaves to crumble into any type of recipe, especially bread doughs.

  21. ~ Dry leaves to make custom blends and herb rubs.

  22. Fruit:

  23. ~ Eat whole or sliced as a healthy snack.

  24. ~ Use as an accent in a variety of dishes; blend with fresh cheese, toss in chicken salads, add to stuffing for poultry and meat, accent ice creams and other desserts.

  25. ~ Poach in spiced syrup to make a compote.

  26. ~ Puree, spread in a thin layer, and make fruit leather, with either a single type of fruit or a combination.

  27. Fine Cooking Aug-Sept 1995 Submitted By DIANE LAZARUS On 11-11-95


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