Grape Chutney

Grape Chutney

1 yellow onion chopped fine
10 mini red peppers chopped fine
2 inches of fresh ginger peeled and chopped fine
1 tablespoon olive oil for sauteing
1 large guajillo pepper soaked in hot water to soften then chopped fine
1 large bunch red grapes cut in half
1/2 cup dark raisins
1/4 cup brown sugar
1/4 cup apple cider vinegar
1 teaspoon ground cloves
1 teaspoon cumin powder
1 teaspoon turmeric
1 teaspoon mustard powder
salt and pepper to taste
few drops red food coloring (optional)

Sauté onion, peppers, and ginger in olive oil. Deseed, then soak dried guajillo pepper in very hot water till soft. Chop guajillo pepper and reserve hot water for chutney. You may substitute guajillo pepper with a hot pepper of your choice. Add grapes, raisins, vinegar, brown sugar, and spices. Cook till mixture becomes homogenized and thickens. Taste chutney to be sure it is sweet enough. Fill pint or half pint jars with jam and refrigerate when cool.

Greek Lemon Spinach Rice or Spanakorizo

Greek Lemon Spinach Rice or Spanakorizo

2 shallots chopped fine
3 garlic cloves minced
olive oil for sauteing
1 cup medium or long grain rice
2 cups water or vegetable stock
2 lemons, zest and juice
1-10 to 12 ounce package of baby spinach
1 large bunch of fresh parsley
1 teaspoon dried dill
salt and pepper to taste
feta cheese for garnish if desired (optional)

This is a very common Greek rice pilaf dish served as a side dish or a meal. Sauté shallots, then add garlic. Add rice and stock or water and lemon zest and juice, along with dill, salt and pepper. Last add spinach and parsley on top of rice mixture and cook for approximately 20 minutes till rice is cooked. Stir gently to spread the spinach and parsley throughout rice. Serve hot as a meal or side dish. Garnish with feta cheese crumbles if desired.

Willow Ptarmigan

Willow Ptarmigan

photographer Anthony Madden

wish we'd gotten some snow, it's insulating for plants

Baked Artichoke Hearts

Baked Artichoke Hearts

2 cans artichoke hearts
1/2 cup gf bread crumbs
2 tablespoons fresh parsley or dried oregano
1/2 teaspoon garlic powder
4 ounces pecorino Romano cheese, grated

1/2 cup olive oil
zest of one lemon
1/4 cup lemon juice
salt and pepper to taste

Cut hearts in half and place in an 8x8 baking dish or sheet pan coated with olive oi. Mix bread crumbs, parsley, garlic powder and cheese. Sprinkle over the top of the artichoke hearts. Last mix olive oil, zest, lemon juice, and salt and pepper and drizzle over artichokes. Bake covered at 325 F for 20 minutes. Turn up the heat to 375 F and bake till golden brown on the top, removing cover if necessary to achieve the browning you desire. Serve immediately. So delicious.