Author Archives: Sarah Lemon

Sarah Lemon

Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When she’s not in the kitchen or unearthing the freshest seasonal produce, she dishes on local food trends, products and events. Add your own recipes, tips and ideas to this blog or email thewholedish@gmail.com

Seven spooky snacks are savory Halloween fare

We’ve already road-tested at least one festive recipe for the coming holidays. My husband conjured a turkey meatball with dried cranberries, doused in a spicy, fruity, vinegary sauce for a recent pumpkin-carving party. It was only after he recited the ingredients a few times that he took to calling them Thanksgiving meatballs, albeit a month [...]

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Quick breads take well to gluten-free ingredients

Quick breads and muffins often are the most forgiving introduction to gluten-free baking. These also are some of the most popular items, along with cakes, cookies and brownies, produced by Ashland-based Sterling Silver Food Company, which supplies about a dozen coffee shops and grocers locally. Featured in this week’s A la Carte, “The Sterling Silver [...]

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There’s a method to mix, match alternative grains

Gluten-free flour, specifically Tom Sawyer brand, is the basis for many recipes by a popular local food company. There’s more than baking, though, in “The Sterling Silver Food Company Gluten Free Guide and Cookbook,” featured this week in A la Carte. Author Nancy Shulenberger appropriately is known for her baked goods, but she has years [...]

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Eggs make for economical, unconventional curry

The simplicity of Burmese cuisine, mentioned in a previous post, extends to its sparse use of protein. Eggs are more commonly consumed in Burma than meat, according to a recent story in the St. Louis Post-Dispatch. That works just fine for adapting this dish to my kitchen, where eggs are cooked almost every day. As [...]

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Green beans go global from gleaning garden

Returning home after a week away puts me in the mood for home cooking, despite the near-empty refrigerator. In fall, of course, it isn’t such a hardship. Not when the garden is still producing enough kale, squash, tomatoes, even green beans to compose a meal. Foraging last night for pizza toppings, I managed to scavenge [...]

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Battered, fried bhaji bring street food to the table

My mouth is still watering from the last post’s mention of Indian-style “battered and fried things.” This street food turned restaurant appetizer for Americans most definitely would fill the bill. The Washington Post adapted these Onion Bhaji from a recipe by chef Floyd Cardoz for a recent article on food’s starring role in “The Hundred-Foot [...]

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Cardamom makes proverbial pairing with pears

Pears and apples play together like peas and carrots, or so say the cooks behind this month’s recipes featuring both fruits at Ashland Food Co-op. OK, the Co-op’s culinary education specialist, Mary Shaw, didn’t quite put it in those terms for this week’s story in A la Carte. But readers certainly should have gleaned plenty [...]

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Fermented or brined, pickles are paramount

Applegate residents Kirsten and Christopher Shockey have been fermenting vegetables for the past 15 years, long before home preserving or probiotics were trendy. Their cookbook, “Fermenting Vegetables,” is hitting shelves as mainstream interest in the topic is peaking. Read more about it in this week’s food section. The Shockeys’ is one of several new books [...]

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Keep salmon succulent by smoking, poaching

The salmon ready for smoking, as shown on my Facebook page and Twitter, was just one of two fish my family enjoyed this past weekend. Days spent fishing the various channels of Coos Bay finally yielded a sizable coho and a “jack,” or small chinook. Smoking has been a favorite method of enjoying salmon in [...]

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Low oven setting yields easy ‘sun-dried’ tomatoes

There are few meals more satisfying for a solo diner, usually sometime after 9 p.m., than spaghetti simply tossed with olive oil, garlic and tomatoes, garnished with lots of Parmesan cheese. When it’s high tomato season, the pasta includes fresh-my-own-garden fruit, either diced beefsteak varieties, or halved cherry tomatoes. In winter and spring, I have [...]

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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