Maple Lemon Glaze
Makes 2/3 cup
This salad is sure to be a showstopper at any picnic and is not impossible to make.
You could cook the asparagus a day ahead, and make the salad hours before serving.
A melon salad is not a typical opening to a meal in Italy.
My friend Lois claims having these tomatoes on hand is like having money in the bank. I use them when sundried tomatoes are called for but these are much juicier and luscious. Pieces of ripe summer tomato are slow roasted with olive oil until their edges have a lacy golden crust and the tomatoes taste like candy.
An old-fashioned ice cream from a time when many people didn't have any sort of ice cream machine. All you do is stir.
Sometimes if you cut a vegetable in a different fashion it will make it seem entirely new.
We serve this refreshing drink at summer festivals at The Herbfarm.
Pour peach nectar and orange juice into chilled glass filled with ice cubes; stir well. Garnish with orange slice.
Many non-alcoholic fruit beverages are served at Native gatherings and festivals and are great with many kinds of foods. Present at both root feasts, salmon feasts, and many other festivals and private occasions, this sweet-sour drink also serves as a mild digestive aid - helpful when we are tempted to overindulge. Colorful, tasty variations are possible as the seasons change. Ripe melon slushes in late summer and cranberry-lime or mango-papaya slush in the fall are delicious combinations.