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Rhubarb Upside Down Cake

Rhubarb Upside Down Cake

Jul 01, 2022
A super simple and tasty way to use up rhubarb well it is in season. Pair it with some sweetened whip cream or ice cream for an excellent light dessert....
Simple Sauteed Radish

Simple Sauteed Radish

Jun 24, 2022
    Sautéing the radishes brings out their sweetness. This recipe also uses the greens on the radish so nothing goes to waste. Pair it with a bit of feta and...

SAUTEED CHARD & SUMMER SQUASH (Zucchini)

Jun 24, 2022
    Ingredients: 1 medium/large squash or zucchini, sliced 1 lb Chard 1 tbsp olive oil 2 cloves garlic, sliced 1 tspn red pepper flakes 1 tbsp fresh oregano, minced...

Creamy Orzo with Peas and Parmesan

Nov 19, 2021
1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

Wild Rice Stuffed Acorn Squash

Nov 19, 2021
2 acorn squash ½ cup wild rice (uncooked) 1 cup veggie broth 2 tbsp butter 1 yellow or white onion 3 ribs celery 1 apple ½ tsp fresh rosemary ½...

Sour Cherry Sauce

From the Prairie Fruit Cookbook by Getty Stewart

Sour Cherry Sauce

2 tbsp balsamic vinegar

2/3 cups sugar

4 cups sour cherries pitted

1. Place vinegar and sugar in saucepan over medium heat

2. Cook and stir until sugar bubbles

3. Add the cherries and cook, stirring occasionally until the cherries soften and release their juice, about 5 minutes

4. Use a slotted spoon to remove the cherries.  Continue to cook the juice until the sauce reduces by at least half, about 10 minutes.

5. Remove from heat and add cherries

6. Cool and serve over ice cream, with cake, on yogurt etc.  Can be refrigerated for 1 week.