When I first learned how to make my own organic flavored oils with fresh herbs, spices, edible flowers, and wild foods, about 30 years ago, I was so in love with them I just about stopped using my usual organic sesame and extra virgin olive oils. The first flavored oil I made was basil oil, which I drizzled on salads, soups, and steamed vegetables. Then I began cooking with it, using it to sauté and roast vegetables and even to fry eggs. I added it to sauces and used it as a dip for bread, as well as a marinade for sun-dried tomatoes and grilled eggplant. Continue reading
This is the ultimate pasta sauce to make use of your vegetable bounty. It makes a lot, so you might want to enjoy some right away and store the rest in the freezer. It’s especially delicious with homemade marinated dried tomatoes, but store-bought will do in a pinch. Try this sauce on any gluten-free pasta; brown rice spirals and rigatoni are especially fun shapes. Continue reading
LESLIE CERIER, The Organic Gourmet Creates Sun-dried Tomato Oil & Vinegar with Summer Herbs
Wishing you a joyful feast.