Cooks on Main
Grilled Vegetables

The garden is peaking whether it is your own plot or those at your favorite farmers' market. The rain, the dry spells, the weeds - the plants have persisted and come to fruition.

IN THIS ISSUE, we're celebrating the abundance that defines the August kitchen - fresh, simple, and fabulous flavors from garden vegetables. On the table, you'll find Summer Squash Tartines, a Wilted Cabbage Salad, and an Open-Faced Vegetable Sandwich. Plus, we're sharing some of our favorite tips for freezing the harvest at hand.

Grilled Vegetables
Welcome
Join Our Mailing List!
Enjoying our tips, techniques
and recipes? Access
previous issues here:
 E-News Archive
Class
Class
Fresh is Best!
Picking and Storing Veggies
recipeone RECIPE: Summer Squash Tartines
Keep a Sharp Knife Near
Anatomy of a Knife
Choose the right knife
Products
recipetwo RECIPE: WIlted Red Cabbage
Freeze some for Later
Freezing Steps
Prep Products
recipethree RECIPE: Spinach, Caramelized Onions and Roasted Peppers Open-Faced Sandwich
Cookbook Review

Discover what's in the August garden, and bring it into your August kitchen!

Angela DeMars
Cooks on Main
Copyright 2013 - Acorn Advisors | Cooks on Main | 224 Main St | Williston | ND | 58801