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

Spice blend flavors sausage roll like favorite bagel

Using frozen phyllo pastry, a staple of Greek and Middle Eastern cuisine, gives India’s favorite street food, samosas, a global feel. The method in this blog’s previous post is a shortcut to from-scratch pastry. Frozen and refrigerated pastry, from phyllo to puff pastry to plain, old pie dough, not only promotes more frequent baking. It [...]

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Adapt samosas to phyllo pastry, sweet potatoes

My latest podcast made passing mention of samosas, that quintessential Indian street food. The context was adapting recipes to any palate, and my suggestion to add a peas to a soup-turned-stew composed primarily of sweet potatoes. The combination of potatoes and peas, of course, constitutes the most popular filling combination for samosas, which migrated from [...]

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Leftover roast chicken breast saves step at stove

The real payoff of roasting a whole chicken comes in the days to follow, maybe as much as a week later. Although my family of four consumes more than half the bird in the initial sitting, I can count on at least one more meal consisting of chunks from the breast, plus a vegetable- or [...]

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Spiced dried fruit dresses up plain roast chicken

Roast chicken is a meal that my family enjoys fairly often, particularly when I can find an organic bird on sale. Those little fluorescent orange tags are my main quarry in the meat section at Medford’s Food 4 Less. They proliferate the closer an item is to its “use by” date and according to its [...]

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Frozen meatballs quickly make staple Italian soup

Homemade soups in the freezer, as this blog’s previous post vouched, can salvage suppertime on stressful, strenuous days. Frozen in quart-sized containers, most soups placed directly into a pan on the stovetop will completely thaw and come up to serving temperature in about 15 minutes. A frozen quart of plain stock will liquefy even more [...]

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Winter weather troubles require meal solutions

Weekends away from home with late-evening returns. Driving deterred by freak snowstorms. Twenty-four-hour power outages. All these recent scenarios have called for quick, easy, nourishing, comforting food. There’s good reason to reiterate that homemade soups in the freezer are mealtime solutions on problematic days. But my family’s circumstances have been trying enough over the past [...]

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Preserved lemons extend specialty citrus season

In several weeks of suggestions for using citrus, this blog’s latest took a cue from Moroccan cuisine. Orange-blossom water situates a fresh orange salad in North Africa. But that isn’t the region’s quintessential use of citrus, of course. Preserved lemons are a hallmark of Moroccan cuisine and almost simpler to make at home than to [...]

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Sweet citrus fruits straddle salad, dessert courses

A serving of fruit has been all but a mealtime requirement in the past six years since I’ve had kids. Fruits go down easier than vegetables, after all, and the fiber keeps kids full between meals when fruit is their snack. Plus they’re loaded with vitamins, minerals and antioxidants, in short the plethora of phytonutrients. [...]

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Citrus fruits pop next to fat from avocado, olives

Distinctive citrus needs little adornment to constitute a salad. Case in point is Citrus Salad With Avocado in this week’s food section. The only ingredient that infers a green salad is the cilantro leaves scattered atop the orange and avocado slices. Another favorite in this vein is Orange, Fennel and Olive Salad. Is a theme [...]

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Winter is time to make citrus shine in food, drink

That the vast majority of domestically grown oranges becomes juice likely comes as little surprise. But the variety of oranges available in mainstream grocers may be a bit surprising. Blood oranges, Cara Cara and mandarins all were featured in this month’s Oregon Healthy Living story about citrus. Numerous ways to prepare the season’s citrus and [...]

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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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