Pesto Rice
This rice is so versatile and such an easy side dish. Change the type of herbs, nuts and or cheese you use and the possibilities are endless.
Discover Sibby’s favorite recipes, stories, and Hill Country finds—where food, culture, and life intersect.
This rice is so versatile and such an easy side dish. Change the type of herbs, nuts and or cheese you use and the possibilities are endless.
This is another favorite Food and Wine recipe. I love to take a food such as granola– so expected to be sweet and chewy– and turn it on it's head–
This is another fall favorite of mine. I love the combination of butternut squash, golden caramelized onions, melty cheese, musky sage and flaky pastry. This recipe lends itself to
Delicious as a main course dish or as a side for your favorite vegetarian. Add extra stock for added brothy-ness!
This is a great spicy version of New Year's Black Eyed Peas. The ham is of course optional. This basic green sauce can be added to many recipes or
A savory tart fit for a company dinner or a holiday spread.
Years ago, I originally made these fritters for a cooking demo at the Dripping Springs Farmer's Market–on the fly–using whatever I found in the stalls on arrival. These fritters are
Tuscan Panzanella Salad with Salsa Verde Italiano Serves 4-6 Preheat oven to 325° Toss together: 1 large loaf peasant bread or any hearty artisan style bread, cut into 1”-2″ cubes, about
3 pounds potatoes-red, gold or russet, unpeeled, cut into 1 1/2” chunks or wedges 2 tablespoons olive oil 1 1/2 tablespoon Juniper Provence Spice Mix Preheat oven to 425° Toss potatoes in