Orange-Kissed Grilled Broccoli

Slicing broccoli down its length, from crown to stalk, creates pieces less likely to fall through the grill. Learn more at TwiceasTasty.com.
Since I live in the woods under shade-throwing conifers, surrounded by dense clay soil and frequently visited by deer and other grazing wildlife, I grow most of my vegetables on a friend’s sunny property. When one of us has a favorite crop, we can risk growing a little extra, knowing that if we’re overly zealous and successful the bounty will be divided between two kitchens. This year, broccoli is on the favorite-crop list, so in May we planted 18 starts, and we’re already harvesting our first heads.

As I share this week in my Twice as Tasty column for the Flathead Beacon, the first stalks were sweet and tender, so I simply sliced them into a salad. But I’m now laying them on the grill alongside asparagus and other vegetables. Slicing broccoli down its length, from crown to stalk, creates pieces less likely to fall through the grill. When cooked over an open flame, the pieces stay crisp and crunchy inside while roasting to perfection on the exterior.
Learn to make Orange-Kissed Grilled Broccoli

Garden-Fresh Basil Pesto and Homemade Pasta

Scratch-made pasta is far easier than I had anticipated and pairs perfectly with creamy homemade pesto. Learn more at TwiceasTasty.com.
When I started this blog 6 years ago, one of the first recipes I shared was Basil Pesto Base, which I make in large batches in my food processor every time our basil plants threaten to flower and then freeze to use all winter. But recently, I had the chance to test mortars and pestles for The Spruce Eats and became hooked on the creamy texture of freshly pounded basil pesto. My reviews haven’t gone live yet on that website, but I couldn’t resist sharing the recipe and technique I developed during testing in my Twice as Tasty column for the Flathead Beacon.

Once I had several batches of freshly pounded pesto, I also couldn’t resist trying my hand at scratch-made pasta. With some tips and tricks—and a hand-cranked, countertop pasta maker—homemade pasta turned out to be far less messy and far less difficult than I had anticipated, with tasty results that paired perfectly with creamy, mortar-pounded pesto.
Learn to make Garden-Fresh Basil Pesto and Homemade Pasta

Mega-Mint Mojito

Mojitos are sweet enough to count as dessert in my book but simple enough to mix up for a spontaneous party. Learn more at TwiceasTasty.com.
In my Twice as Tasty blog post and column for the Flathead Beacon last week, I shared Strawberry Shortcake with Lilac Cream, one of my favorite treats for early-summer celebrations (like Twice as Tasty’s 6th birthday!). But I must admit that I tend to drink my desserts rather than eat them. So I would include this week’s recipe on the celebration menu too. It’s sweet enough to count as dessert in my book but simple enough to mix up for a spontaneous party—especially if you have a bottle of mint simple syrup stashed in your fridge.

As I note in this week’s Twice as Tasty column, you don’t really need a recipe to make simple syrup. But if you’re a by-the-book kind of person, I break down the steps here, along with tips and tricks for keeping it light and fresh.
Learn to make Mega-Mint Mojito and simple syrups

Strawberry Shortcake with Lilac Cream

Celebrate the blog’s 6th anniversary with strawberry shortcake and infused, freshly whipped cream. Learn more at TwiceasTasty.com.
It’s hard to believe: Twice as Tasty turns 6 this month! If you’ve been following the blog from the beginning, you’ll know that every year I celebrate by sharing a birthday dessert recipe. In past years, I’ve shared highlights and recipes from the most recent year and plans for the future. This year, it’s just about the cake—shortcake, to be exact.

I’ve gone back to a favorite, and the blog’s first, birthday dessert and shared a streamlined version this week in my Twice as Tasty column for the Flathead Beacon. The delicious scratch-made strawberry shortcake can be ready in less than an hour. Alternatively, you can go big on flavor the way I did in the original recipe by topping the dessert with lilac-infused cream, using the techniques I share in this post.
Learn to make Strawberry Shortcake with Lilac Cream