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

Mild, juicy escarole belies ‘bitter green’ reputation

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When stocking groceries for several weeks is the goal, pick produce that stands the test of time. Escarole is a lettuce alternative that translates to soups and sautes just as easily as it composes salads. Anticipating using it both cooked and raw, I like to separate and segregate the tougher, outer leaves from the tender, [...]

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Radicchio mellows paired with pork fat, pasta

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A weekend away left me with little in the way of fresh produce in the refrigerator. Such times usually are when I turn to sun-dried tomatoes, brine-cured olives, capers and smoked fish in the pantry to bulk up pasta, brightened with a few fresh herbs gleaned from the garden. But anticipating a busy couple of [...]

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In sweets or with meat, cardamom a must-have

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Cardamom gets its due in this week’s food-section spread on Indian cooking. The pods filled with black seeds are an essential component of India’s iconic spice blend garam masala and innumerable other dishes from the subcontinent. The pods’ popularity ranges far and wide, however. Middle Eastern and Southeast Asian cuisines feature plenty of cardamom. Closer [...]

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Skip taters, serve tots some cauliflower ‘bites’

Suggestions for cauliflower, riced for a potato substitute or — well — “rice,” are the stuff of this blog’s latest podcast. Making these swaps an even simpler endeavor, pre-riced cauliflower increasingly is available fresh and frozen at many grocers. Trader Joe’s version transforms cauliflower into “tater tots” in this recipe from the Kansas City Star. [...]

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Retro cauliflower casserole makes one-dish meal

Cauliflower and casseroles both factored into this blog’s previous post. The question was which type of casserole to make for friends who could use a little mealtime help. Cauliflower came under consideration but didn’t make the cut for lack of ingredients to combine in a hearty main dish. So I used the cauliflower in a [...]

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Tamale pie spices up leftover turkey in casserole

The Whole Dish podcast: Southwest-inspired dish also uses leftover gravy I’ve never been a casserole type of cook. My less-than-favorable view of “hot dishes,” as they’re known in the Midwest, probably is a product of my upbringing. Coming of age in high-school home-economics classes of the 1970s, my mom should have been a casserole queen. [...]

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Talking turkey: Pick duck for smaller gatherings

The Whole Dish podcast: Memories tie festive dishes to familiar faces Making holidays memorable, without a truckload of food on hand, is the talking point of an upcoming “Jefferson Exchange” episode. Hosting yours truly the day before Thanksgiving, the popular show on Jefferson Public Radio also will bring my cooking kindred spirit, Tod Davies, into [...]

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Precooked, frozen beans as convenient as canned

A variety of preparations and serving suggestions for made-from-scratch beans filled the previous post to this blog. Beans’ economy and health benefits also were highlighted in my latest podcast. Tune in for more on how to take the $10 Meal Challenge. There’s no dispute that beans have long been a key means of feeding anyone [...]

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Simmer dried beans instead of reaching for cans

The Whole Dish podcast: Dried beans are top contenders in ‘$10 Meal Challenge’ After another four-session stint of teaching whole-foods cooking and how to make healthful choices, I shed my apron last week to lead Ashland High School students on a tour of Safeway. The grocery-store tour is my favorite lesson in the Cooking Matters [...]

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Buffalo-wing seasonings perk up ground chicken

Ground chicken got a bad rap in my latest podcast, chronicling the trials and successes of cooking from a “mystery bag” of ingredients. My cooking compatriot, Tod Davies, likened her ground chicken mixture, despite sautéing with garlic, shallots and carrots, to Styrofoam. Of course, she was employing a bit of hyperbole, but we all knew [...]

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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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