This succulent relish–or chutney–is the ideal counterpoint to any grilled white fish, such as trout or halibut–or chicken, pork or lamb.
A writer living in rural Oregon, I am inspired by the people who produce our daily bread. I am the author of the cookbook Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut and write articles and essays for print and online publications.
From Rural Eating Blog
It may be strawberry season in some places but we’re still in the heart of springtime, meaning treating roasted asparagus to the greenest pesto made from nettles, wild mushrooms, bacon & a four-minute egg.
A stash of sunchokes and salad turnips and a simple concept provide a very good and spontaneous fast food lunch.