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In My Kitchen: September 2014

9/21/2014

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In case you missed the last few weeks of Recipes for Health, here are the whole wheat focaccia recipes that ran last week on nytimes.com, here’s a link to the round-up. I made two sweet focaccie, one with plums, figs and hazelnuts and one with pears and walnuts. What I loved about them was the combination of sweet fruit and savory, rosemary-infused olive oil. I ate the sweet focaccie all week for breakfast, and the savory focaccie – one with mushrooms and sage, one with cherry tomatoes and olives, and one with peppers and eggplant – made great lunches and dinners. 

Now I’m onto end-of-summer pickles, which will be coming up this week. I grabbed the last of the season’s peaches (actually, today the farmers market was alive with peaches and plums, so we’ve still got a few more weeks; get out your pickle jars), pulled the green tomatoes that will not ripen into red summer tomatoes from my vines, and bought other summer vegetables like corn and summer squash at the farmers markets, and put them up in vinegar with sugar and spices. I’m not a canner (yet) so these are going to be in my refrigerator, where they will keep for a couple of months (but they won’t last that long.)



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I’m so lucky to do what I do – I have a freezer full of wonderful focaccia and a refrigerator with enough pickles to last a few months, all the fruit of a week’s work. And so can you!

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In My Kitchen

9/21/2014

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First things first – big cooking class sale through Monday at www.craftsy.com. Check out Big Bowls: Hearty Vegetarian Meals on sale right now.

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Link for Craftsy Sale

9/19/2014

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Somehow I'm not sure if that link went through for my craftsy clas
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Week-end Sale at Craftsy.com

9/19/2014

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There's a great week-end sale going on this week-end at Craftsy.com. If you haven't signed up for my Big Bowls: Hearty Vegetarian Meals class yet you can get it for 50
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    Martha Rose Shulman

    Welcome to my blog, where I’ll keep you up to date on what I’ve been up to in my kitchen as I test recipes for my Recipes for Health feature on the New York Times; what I’ll be up to with my online classes at Craftsy and my actual classes at other cooking schools; my new books and latest publications; and any other upcoming appearances and events.

    My food is all about fresh, seasonal, and organic ingredients. 

    My recipes are all about empowering you to eat well. 

     Classes

    Big Bowls: Hearty Vegetarian Meals 
    (Online Class)
    A healthy, flavorful how-to!

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