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

Seared Belgian endive updates grilled Caesar

Greens of all varieties have benefitted from the caprices of recent weather. The plants in my garden grew lush during unseasonably warm temperature, then cooled their heels in a cold snap that kept them from bolting. So the past week’s meals have incorporated plenty of greens: chard, spinach, lettuce, even the ruffle-edged tops from beets. [...]

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Spuds satisfy morning or night in Spanish tortilla

Ideas for morning meals, most recently with quinoa, have proliferated in A la Carte and this blog. Absent, perhaps conspicuously, have been potatoes. They’re another source of satisfying starch for anyone who’s gluten-free, a dietary concern noted in this week’s story. But that doesn’t mean hash browns and home fries are the only ways to [...]

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Tiny goats produce local cheese to rival feta

Southern Oregon has proven fertile ground for the gamut of artisan foods, notably cheeses. Along with Rogue Creamery, several smaller operations were highlighted for a story in this year’s Our Valley. Among them is Pholia Farm near Rogue River, where playful Nigerian dwarf goat kids frolic every spring. The diminutive herd produces ultra-rich milk for [...]

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Frittata muffins are grab-and-go breakfast fare

Formulas for fast breakfasts with a little flair filled this week’s A la Carte. The most novel among them is a “pizza” prepared on naan bread and sauced with pumpkin puree. This incorporates pantry and freezer staples of my kitchen in a way I likely would have never devised before this week’s story. Although baked [...]

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Soaking overnight is an ancient method for grains

Among the feats of 20th-century food processing are ready-to-eat cereals. But filling the stomach quickly come morning is an age-old human urge. So it only stands to reason that soaking grains overnight is a method even older than many so-called “ancient grains.” I never used to fret over the time it took to simmer my [...]

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Replace costly cereals with inexpensive grains

“Make at least half your grains whole.” That’s the federal government’s dietary admonishment, which seems like an oxymoron. Yet it was a main talking point of this week’s ACCESS cooking class in Rogue River, where I instruct participants in nutrition. While the government’s MyPlate improves on former recommendations for consuming grains, it still fails to [...]

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Salt, then stir-fry these cooked ramen noodles

Sometimes a single, simple tip is all a cook needs to transform a formerly lackluster dish. Salting water for cooking pasta, mentioned in the previous post, is one of those. You can never achieve that flavor by salting after cooking, I counseled participants in an ACCESS-sponsored cooking class. But as with so many things in [...]

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Veggie pasta kicks off ACCESS cooking course

In nine years of blogging, producing 900 posts, I’ve hoped this platform would impart some lessons in cooking. Hundreds of recipes aside, the actual process at times evades explanation. So I’ve enjoyed the past year and a half of demonstrating recipes as a volunteer Cooking Skills Educator for ACCESS. Presentations at various locations in and [...]

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Airy mousse doesn’t go light on lemon flavor

Whipped cream joined eggs as Easter’s other leftover in my kitchen. Made to complement sliced fresh strawberries, it should have gained a citrusy note from lemon extract added along with my customary splash of almond extract. But mounded atop berries macerated with a bit of sugar, the whipped cream managed to fall flat. Not enough [...]

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Guacamole meets deviled eggs in this spicy snack

Easter has past, and I still haven’t had my fill of eggs. I skipped the whole egg-dyeing routine this year in deference to my son’s tender age. His efforts, at not quite 3, are better spent finding hollow eggs filled with chocolates and jelly beans than spilling food coloring all over the kitchen. And besides, [...]

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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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