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

Had your fill of sweet corn? Combine it in fillings

It wouldn’t be summer without sweet corn and, once we’ve had our fill of munching it off the cob, recipes for the season’s remainder. Longtime columnist Jan Roberts-Dominguez acknowledged as much in this week’s A la Carte. Her recipe for corn vinaigrette, in particular, is one I plan to try with ears of corn that [...]

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Eggplant Parmesan done right is worth the wait

August’s arrival simplifies things for the food gardener. Water well and faithfully, preferably early in the day. Then pick as if your very life depends on it. I’ve harvested enough cucumbers, zucchini, tomatoes, peppers, basil and beans in the past two weeks to share with at least eight other households. The only item my friends [...]

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Local blackberries a budget-wise boon to health

Scorching heat is parching fruits and veggies on the stem and vine, particularly those that must fend for themselves. Oven-like air is one of the few inhibitors of Oregon’s “wild” blackberries. Actually invasive species, save one, blackberries at least offer up a sweet reward for those intrepid enough to brave the brambles. The most tenacious [...]

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Cheeses, sauces, toppings take burgers beyond

Just one out-of-the-ordinary element can make for an extraordinary burger. Mix-and-match suggestions in this week’s food section should see us through what’s left of summer and beyond. I’ll add a few more of my own. On the topic of quick pickling, try marinating sliced tomatoes in balsamic vinegar 30 minutes before assembling your burger. This [...]

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Quinoa, millet both boost protein in tabbouleh

Along with zucchini, tomatoes and cucumbers are both coming on strong in my garden. That means salsa and tzatziki; Caprese salad and quick pickles, maybe Greek salad pairing the two with some brine-cured olives. But my favorite way to eat tomatoes and cucumbers together has long been tabbouleh, the Middle Eastern-Mediterranean salad usually made with [...]

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Turkish-style zucchini fritters fit to please purists

A single dish to dispatch several zucchini is a gardener’s dream come August. Everyone’s got a go-to. Or two or three. Hopefully, at least as many as there are plants in the garden. Mine happen to be quiche, mentioned in this blog’s previous post, and refrigerator pickles. I nominate the rest of my family for [...]

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Squirrel away squash soup for summer’s end

Invitations to my house in midsummer always come with a hidden motive: relieving our family of surplus garden vegetables. Even guests who, themselves, garden sometimes are game for a few extras. My friend’s tomatoes hadn’t come on when we met for a leisurely weekend lunch, so she went home with a good dozen Brandywines and [...]

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Make sweet corn ‘street corn’ with Mexican flavors

Some foods, as I’ve been known to jest, are primarily vehicles for mayonnaise. Elotes, Mexican street corn, could be considered one of them, if it wasn’t for corn bursting with both flavor and texture this time of year. The recipe was highlighted in this week’s A la Carte, along with other variations of corn on [...]

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Stick to simple seasonings for superior skirt steak

Skirt steak is a Southern Oregon staple for grilling, or so say local butchers profiled in this week’s A la Carte. The quick-cooking cut becomes even more convenient when butchers sell it already marinated. Check out this week’s list of local butcher shops doing a brisk business in both meats cut to order and ready-to-grill [...]

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This juicy cheeseburger is a ‘smashing’ succcess

With all the special diets and international cuisines influencing American palates, the good ol’ burger has lost some of its foothold. I confess that I almost always bypass beef for turkey, lamb, fish or even veggie burgers, particularly ones that boast interesting accompaniments and sauces. There’s no denying, however, the appeal of a basic beef [...]

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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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