This recipe is a twofer, as both the Sangria brine and the marinated plums are delicious on their own. Enjoy these tangy plums baked into a simple cobbler or an elegant clafoutis. Enjoy the Sangria, well, in a glass. 😉 These little jars make lovely gifts. Let’s get started!
Note: If you don’t want to bother with canning, no worries. Stop after Step 3 and simply refrigerate your Sangria Plums. As long as you keep the plums refrigerated and completely covered with the sangria mixture, this recipe should stay fresh for at least two weeks. Continue reading
If you search online for “Ratatouille,” you’ll find some pretty fancypants recipes. They look lovely. The thing is, traditional Ratatouille really isn’t fancy. For hundreds of years, Ratatouille was understood to be a vegetable-based 
Pumpkin is one of the healthiest veggies around! It’s low in calories but chock full of fiber and vitamins. This quick and easy recipe allows you to serve up veggies as a delicious (and healthy) dessert! Your secret is safe with me. 
Between the garden harvest and the back-to-school commotion around here, dinners in September need to be fuss-free. Penne with Glazed Vegetables is easily prepared around busy schedules, yet still captures the best of the season’s fresh vegetable flavor. Let’s get started! 
Rich and earthy, warm and savory, this is a perfect soup for a crisp autumn evening. You can use canned pumpkin to make a pot of Peanut Pumpkin Soup quickly, or 
Last time on Crowded Earth Kitchen, we prepped a holiday liqueur using cherry pits. Here’s a delicious way to use the cherries themselves! This recipe can be easily doubled to fill a 9″ x 13″ cake pan, or to fill two pie dishes and give one to a friend. 🙂 