Mary Ann's Blog

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Falling for Fall

Fall is one of the reasons that I love living in New England. It is my favorite time of year and it goes by much too fast. Nothing but the hand of Divine intervention could splatter such vivid and fantastic foliage colors of red, gold and rust in such sweeping broad stro…

Spicy Artichoke Dip

Crossposted from: Boston Herald Give your taste buds a wake up call with this tangy and tasty artichoke dip that is so easy to make in a food processor or blender in less than 10 minutes. It pairs beautifully with a new product that I discovered, Stonefire Authentic…

Garden in A Jar

Right about now vegetable gardens are bursting with fresh vegetables and at the height of summer Italians make giardiniera, pickled vegetables that are used for antipasti and with meats and poultry. The best vegetables for a giardiniera are green beans, carrots, sweet and…

Basil and Cranberry Cornbread

Basil and Cranberry Cornbread Serves 8½ cup unsalted butter, softened2/3 cup sugar2 large eggs at room temperature1 cup buttermilk½ teaspoon baking soda1 cup cornmeal1 cup unbleached all purpose flour½ teaspoon salt½ cup dried cranberries2 tablespoons…

Cheesy Zucchini Casserole

Sometimes too much of a good thing, is well, too much. Take zucchini…please! Home gardeners tend to the nostalgic when they are planting them, putting in more than they really need. This plant has more than nine lives and can wear out its welcome faster than you can…

Tomato Sandwich, My Way

Here is my favorite tomato “sandwich” which I make in a bread pan to serve eight. The recipe could not be simpler to make and it is a refreshing lunch on a hot summer’s day. Granted I only do this when my beefsteak tomatoes are ripe for the picking. The …

Basil Bliss

The basil crop is ready and lush; planted under row covers, it allows water and sunlight in and bugs out. Beside making pesto and using it fresh in everything from potato salad to desserts (a future post), I like to freeze the leaves, unwashed (because once wet, forget it…

Fruit-full Summer

Strawberry season is almost behind us and in its place blueberries and raspberries and cherries are ours for summer eating. There are so many ways to enjoy the fruits of summer including this wonderful tart; recipe is below with a variation but you can use any summer frui…

Cast Iron Pan Grilled Meat Loaf

I tried something new; cooking a meatloaf in a cast iron pan on my gas grill. Couple of tips; preheat the grill to 400F then cook the meatloaf over indirect heat. Invest in an instant read thermometer to gauge when the meatloaf is cooked and that would be 160F in the thic…

Glorious Asparagus

Fresh asparagus is one of the glories of spring and a nifty way to serve it is to coat the trimmed spears in olive oil and roll them in a mixture of raw sesame seeds, grated cheese and a pinch of salt. Place them on a non stick baking pan and roast them at 350F until the …