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

Homemade pumpkin latte cuts calories, fat, sugar

It’s not just for pies. Recipes abound for using canned pumpkin puree in all kinds of ways, some more wholesome than others. This blog’s previous post touted a coffee cake, moistened and offering some vitamins and fiber, thanks to canned pumpkin puree. Remember to reach for the “pure pumpkin,” not pie filling as indicated on [...]

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Canned pumpkin lends moisture, fiber to cake

The Whole Dish podcast: Canned pumpkin a convenient addition to baked goods Winter-squash season is in full swing. But I’m holding off on cracking open the butternut and red kuri varieties I have on hand until I use up frozen chunks of last year’s squash. Soup it is! That’s not to mention the can of [...]

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Dinnertime run-up is short for Jamaican Rundown

The Whole Dish podcast: Caribbean-inspired stew repurposes coconut milk Quick-cooking curries have constituted meal solutions over the past couple of weeks at my house. Featured in a recent podcast, a vegetarian chana masala paired chickpeas with some of the last garden vegetables. And shrimp curry highlighted flavors of coconut milk and tamarind. The former also [...]

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Stock tamarind, curry paste for fast shrimp curry

Pantry staples transformed seasonal vegetables and canned chickpeas into a warming Indian curry, featured in my most recent podcast. The meat-free dish was perfect for hosting a vegetarian friend for lunch. It also gave me the flexibility to use up some garden stragglers and other leftovers. But what about those days when a bit more [...]

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Roasted eggplant replaces cucumber in this raita

The Whole Dish podcast: Cooling condiment complements chickpea curry Since garden eggplants started to outpace me in August, this blog and a recent podcast, have chronicled my ongoing efforts to roast and freeze them. The end result is most often baba ghanoush, hummus’ milder, silkier kin. Then there’s pepper spread, particularly handy when I have [...]

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Saffron intensifies golden-hued butternut squash

A recent photo on my Instagram page celebrated the return of butternut-squash season with a mushroom-laden risotto. If the golden-hued vegetable wasn’t enough eye candy, its pairing with saffron is as striking as photos viewed through the social-media platform’s “filters.” And coincidentally, it’s also saffron season, in my garden at least. While I always think [...]

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Sliced eggplant lays foundation for moussaka

The Whole Dish podcast: Eggplant shines in simplified moussaka Early fall may end with roasting peppers, but it begins by roasting eggplant. Actually, I’ve been roasting and freezing eggplant flesh for months now, since my garden started producing more than I could incorporate in the week’s meals. In years past, I’ve earmarked this roasted pulp [...]

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Pepper-roasting season is time to make romesco

Returning home this week from a trip to Southern California, I was feeling chilled to the bone, although evening temperatures hadn’t dipped into freezing. The threat of frost had spurred my mother-in-law, our garden guru, from pulling any numbers of peppers from the plants and depositing them in our fridge. I knew she would. I [...]

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Multi-cookers can ‘bake’ custard-like desserts

A recent conversation with Master Food Preserver Michele Pryse wasn’t the first time we’d dished on the Instant Pot. Coordinator of ACCESS’ Cooking Skills Education Program, Michele has supported my volunteer efforts to teach cooking classes for the past four years. I’ve joined her during that time in sharing plenty of “Kitchen Wisdom,” including how [...]

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Apple syrup concentrates fruit’s sweetness, tang

Apple cider can infuse fall’s flavor into numerous dishes, from baked goods to meat entrees to side dishes to sauces. Several past posts to this this blog have shown the beverage’s versatility. Extending the flavor even farther is apple syrup, essentially cider that’s been reduced to a thick consistency that concentrates all the fruit’s sweetness [...]

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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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