Kim Morton

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Kim Morton
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My mom has been making pickled vegetables for as long as I can remember, including these Pomodori Verdi Sott’Olio. As a teen, my sandwiches were layers of prosciutto, mortadella, and mozzarel…

Roasted Green Tomato Salsa | No Empty Chairs

Nothing says summer like green tomatoes, especially if they are of the heirloom variety! Here are two quick, easy and delicious ways to use them: Flash-Pickled Green Tomatoes Try this as…

Korean sesame tofu, zucchini and kimchi stir-fry. Nicely spiced and balanced with kimchi and a subtle sweetness from honey, this stir-fry is a no-brainer for an impressive, midweek vegetarian dinner.

Try garlic milk gravy on your next roast

Try garlic milk gravy on your next roast

Yotam Ottolenghi’s potato recipes

Yotam Ottolenghi’s potato recipes

Roast root hummus

This hummus uses up left over roast veggies like carrot, parsnips and even roast onion to great a hearty hummus dip.

Roast potatoes

Roast potatoes