New recipe, October 4, 2023

Chorizó and Kimchi Dogs from Food and Wine. These are fun, with a variety of flavors from different cuisines that come together well. We give this a 4.

New recipe, October 3, 2023

Chickpea Stew with Orzo and Mustard Greens from NYT Cooking. Humble ingredients that come together to make a rich and satisfying dish. We loved this, it gets a 5!

New recipe, October 2, 2023

Salt and Pepper Tofu from NYT Cooking. Coating the tofu in corn starch was messy, and I had my doubts about how it would crisp up when fried, but it worked very well. Simple, tasty. This gets a 4.

New recipe, October 1, 2023

Halloween season is upon us! Just about everything in this recipe came from our garden. Our tomatoes are still slow to ripen, but hopefully that means we can enjoy them well into the fall. Heirloom Tomato Concassé with Wilted Swiss Chard from NYT Cooking. We thoroughly enjoyed this. The concassé complements the bitterness of the chard beautifully. We give this a 5.

New recipe, September 30, 2023

Tomato Martini from the September 6, 2023 Denver Post. This seemed like a good idea—create a tomato water that captures all the goodness of garden fresh tomatoes, cucumber and Basil, and put it in a martini. The recipe does call for salt in the tomato water. Sadly, this was a total disappointment—too salty, and the tomato water was just unpleasant. We give this a 1, and would not recommend this recipe to anyone.

New recipe, September 29, 2023

Beet Aguachile from Food and Wine. The Aguachile liquid itself is delicious and richly flavored, and complements the beets and vegetables nicely. We give this a 4.

New recipe, September 28, 2023

Grilled Harissa Shrimp from NYT Cooking. This is a pleasant dish, easy to make. We give this a 3.