Archive
Blog Entries - 2008
2008 Seminar: Go For The Green
To kick off our Free 2008 Spring Seminar Series, Knollwood Garden Center's John Scott will help us to learn to love our lawns, one step at a time.John loves a lawn challenge, and he will begin by walking through the
2008 Seminar: Opportunity or Obstacle
In the middle of every difficulty lies opportunity.~Albert Einstein Shade gardens aren’t necessarily difficult: the “opportunity” is to make them interesting! Chris Jensen from Wegerzyn Gardens will shed some
Herbed Olive Oil: Hot Method
Flavored oils are best for dressings, dipping, and drizzling on cooked foods. Cooking with them for long times or at high heat destroys the flavor. Keep refrigerated. 2 cups olive oil 4 cloves garlic ; smashed 4 sprigs
White Bean Dip with Rosemary and Sage
Prepare the dip up to a day in advance to give the flavors a chance to meld. In addition to pita wedges, you can serve crudités for dipping. Recipe By: Cooking Light 8/07 Serving Size: 8 2 tablespoons fresh lemon juice
Baked Citrus-Herb Salmon
While this recipe calls for a whole salmon fillet, it can easily be prepared in smaller quantities and using other firm, medium flavored fish: simply adjust the cooking time to suit the fish. This would be delicious
Basic Boursin Cheese
Boursin-style cheese is a soft, flavored cheese spread. While the original Boursin from France is a cowsmilk fresh cheese, many recipes exist for blends of cheeses to approximate it's flavor and texture. Use it as a dip