Sometimes if you cut a vegetable in a different fashion it will make it seem entirely new.
We serve this refreshing drink at summer festivals at The Herbfarm.
Pour peach nectar and orange juice into chilled glass filled with ice cubes; stir well. Garnish with orange slice.
Many non-alcoholic fruit beverages are served at Native gatherings and festivals and are great with many kinds of foods. Present at both root feasts, salmon feasts, and many other festivals and private occasions, this sweet-sour drink also serves as a mild digestive aid - helpful when we are tempted to overindulge. Colorful, tasty variations are possible as the seasons change. Ripe melon slushes in late summer and cranberry-lime or mango-papaya slush in the fall are delicious combinations.
Cara De Silva, food historian and ethnic food authority, shared this very different way of eating corn on the cob. Hot chile, cool tart lime, and hot sweet corn -- a wonderful combination on a hot summer night. Have the corn hot and pass a bowl of this mixture for spooning over it. Some folks then salt the corn. Use organic ingredients, if at all possible.
Its tender, golden crumb makes this cake a good foundation for a sort of unstructured strawberry shortcake.
A couple of Deadheads in Maine sent us a postcard with a name for a new flavor.
Slow roasting requires rather little effort for the succulent results that are produced. It concentrates the flavor of tomatoes, leaving them intact but meltingly tender.
Nothing but vibrant and refreshing, it’s lemon heaven.