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

Chocolate-mint cookies ooze flavor familiarity

Playing nicely on the same plate comes easier to some foods than others. In the hands of the right chef (or home cook), however, a dish of disparate ingredients can be more than the sum of its parts, or so this week’s A la Carte story ventured. But if the concept falls too far outside [...]

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It’s high time for high-quality Hass avocados

In this in-between season for so many fruits, one at least lends fresh-picked status to produce sections. California’s Hass avocados, widely considered the tastiest, come on strong in March and persist through summer. Fall is time for Florida’s Fuerte before Mexico’s Hass take the helm in midwinter. In the season’s short gaps, Chilean and Peruvian [...]

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Sweet-savory pear bread bridges fruit seasons

The appeal of strawberries arrayed in chocolate for Valentine’s Day is hard to resist. Even when the actual berries are literally pale shadows of their early-summer selves. And their flavor is more of a sour counterpoint to the chocolate rather than sweet complement. Better to wait a few more months for fresh berries, or so [...]

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This bar cookie embraces chocolate with lemon

Rarely enthralled by chocolate, I tend to feel a tad excluded on Valentine’s Day. While I appreciate good-quality dark chocolate one square at a time, or maybe a single, velvety truffle, my friends and family know only too well that I prefer my sweets in fruit flavors rather than cocoa nine times out of 10. [...]

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‘Loaded’ cauliflower cuts carbs from potato dish

Soup swaps, featured in this week’s A la Carte, are a savory take on the cookie-swap concept. In my house, the idea of a “soup swap” has a slightly different definition and purpose. Swapping an ingredient that I know my young children will eat for one that incites their resistance, while mostly maintaining the original [...]

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Winter squash makes simple, savory galette

Considerable snowfall over the past month has caused me to comment that winter’s departure won’t be anytime soon. But efforts to clean up our garden and start seeds indoors have given me hope — and motivation to chip away at last year’s produce and meat in the freezer. I’m anticipating the delivery of a locally [...]

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Even classic recipes can use a few improvements

Winter is indeed the ideal time for one-pot meals, as the current issue of A la Carte attests. In my house, the one-dish dinner sees us through all four seasons, particularly in the past three years or so. Anyone who has children, a busy career, full slate of activities or just isn’t all that inclined to spend [...]

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Black lentils make fiber-, protein-packed brownies

Now that I’m plotting to sneak parsnips into cake, going entirely to the dark side of concealing veggies doesn’t seem like such a stretch. This deviousness comes almost four years into having children, the oldest of whom is the ultimate vegetable skeptic, as I mentioned in this blog’s previous post. He has a budding interest [...]

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Shredded parsnips easily swap for cake’s carrots

Vegetables, admittedly, are a tough sell in my house these days. My preschooler and toddler can be relied upon to gobble up a baked sweet potato swimming in melted butter or maybe suffer some roasted butternut squash camouflaged (mostly) by the orange cheese sauce around their macaroni. And here I am, in the position of [...]

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Sauteed shrimp, veggies repurpose bacon fat

I’ll cook just about anything in bacon fat. That’s why I often leave a pan of the solidified grease on my stove overnight until I know what the next day’s meals will bring. The drippings can add flavor to dishes that otherwise would be vegetarian: pasta, risotto, soup, stew and sundry other recipes. Or I’ll [...]

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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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