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

Lighten pillowy gnocchi with zesty vinaigrette

Pesto, the impetus for this blog’s past few posts, is one of my favorite sauces for gnocchi. The potato-based dumpling just doesn’t play particularly well with tomato-based sauces. And gnocchi are enriched enough with egg yolk that a cream sauce seems like overkill. Despite its starch-on-starch composition, pasta dishes traditional to the Italian region of [...]

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Stirring in nuts, cheese refines pesto’s texture

My latest podcast makes the case for taking a few extra minutes, and utensils, to make pesto. Adding the grated cheese and chopped nuts to a separate bowl before stirring in the herb paste is a method I learned years ago from a former outreach assistant at Ashland Food Co-op. Maria Katsantones’ recipe for Seasonal [...]

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Dress top-quality carrots with carrot-top pesto

The Whole Dish Podcast: Make pesto from any tender herb, leafy green You can do a lot with a little. A dressed, spiced serving of raw root vegetable — carrots, specifically — can satisfy a craving for salad, as explained in this blog’s previous post. And if you’ve purchased locally grown and/or organic carrots, likely [...]

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Coriander, cilantro recast classic carrot salad

For the past few weeks — months even — choruses of “peanut butter and jelly!” … “quesadilla!” have answered my question of “what would you like for lunch?” Until this past week’s: “Salad!” … “with croutons!” Adaptable mom that I am, I did not have salad greens washed, ready to dress and garnish with croutons. [...]

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Seafood stock makes speedy shrimp meatballs

It’s a simple enough proposition to produce a pot of stock. Immerse any whole poultry carcass, some vegetable trimmings and maybe a few whole spices in water, simmer for a few hours and strain. Or assemble a mess of the less desirable parts, like chicken and turkey wings, poultry necks, even turkey tails, for a [...]

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Give mini wontons a bath in homemade stock

The Whole Dish podcast: Homemade stock transforms rice into exceptional risotto If you’re inclined to read significance into groundhogs seeing their shadows, an unseasonably sunny Feb. 2 surely means more winter is on the horizon. So I’m still filling the fridge and freezer with foods that will see us through the cold season into spring. [...]

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Sandwich turkey sloppy Joe mixture in cornbread

Say the words “Super Bowl,” and I almost immediately think of chili or pulled pork or anything meaty and spicy that can feed a crowd, preferably by scooping it from a Crock Pot. Those criteria make this recipe a natural for football-watching. It’s not indicated here for slow cooking, but certainly could be adapted to [...]

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Cooking it on a sheet pan doesn’t make it ‘supper’

Sheet-pan suppers are up and coming, as this week’s food section proclaimed. And my story isn’t the only one heralding this updated approach to the Sunday roast. The St. Louis Post Dispatch gave the trend a hearty spread in one of its recent editions. But for all of writer Daniel Neman’s enthusiasm for the method, [...]

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Life without pasta, oil, salt would bring me to tears

The Whole Dish podcast: Follow a few rules for perfect plates of pasta Just as I’ve never been one for much in the way of New Year’s food resolutions, I’ve never warmed up to the notion of a low-carb diet. Pasta is a staple in our house, something I simply won’t do without. I’ve been [...]

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Sheet-pan supper updates Sunday roast, leftovers

The Whole Dish podcast: Choose seasonal vegetables for sheet-pan suppers Relevant season in and season out is the last in this blog’s list of tips for making vegetables the star of mealtimes — even in winter. Cooking enough meat and vegetables, as well as beans and grains, to repurpose later in the week is simply [...]

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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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