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Arts & Entertainment

Twice as Tasty

Veggie Shish Kebabs with Garlicy Marinade

As I kid, I’d toast over a campfire just about anything I could spear on a stick. Perhaps that’s why I’m still drawn to skewers. But they’re practical, too.

Twice as Tasty

Sour Cream and Cherry Scones

When the first few cherries ripen, I’ll harvest and pit enough to fill a cup and then bake scones just before bed, when the temperature has cooled and I can stand to heat the oven

Twice as Tasty

Rhubarb-Rosemary Sorbet

A heavy-duty immersion blender handles the blending work, and an ounce of alcohol in the mix makes the ice crystals smaller and easier to smooth out

Twice as Tasty

Garlic Scape Aioli

Tender scapes can be sliced onto salads or into stir-fry, minced for pesto or savory jam and even pickled

Twice as Tasty

Gearing Up to Preserve

I do so much pickling that I buy 5% acidity vinegars in gallon jugs and lime and lemon juices in quart jars from US Foods in Kalispell

Twice as Tasty

Orange-Kissed Grilled Broccoli

For the simplest side, grill the broccoli and sprinkle it with some smoked sea salt and perhaps a squeeze of fresh lemon

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