Every August finds markets and gardens awash (as in saturated) with summer squash. Whether it’s too hot to cook or too little time, let summer squash ribbons come to the rescue. With a jar of pesto in your fridge, easily made and fun to eat Summer Squash Ribbons with Pesto are ready to serve in just 15 minutes. Continue reading Summer Squash Ribbons with Pesto – Dinner in 15 Minutes
Summer’s sun-ripened tomatoes are here. And other than eating them warmed from the sun and straight off the vine, I’ve found the most delicious use for them. I’ve never tasted tomatoes this sweet and luscious. This incredibly delicious Crustless Southern Tomato Pie celebrates the essence Continue reading Crustless Southern Tomato Pie Celebrates Summer Tomatoes
After brining with spices and water and left to ferment for 4-5 five days, you’ll have probiotic-rich and flavorful, naturally fermented Kohlrabi Carrot Pickles. These crisp and bright-tasting pickles add a welcome crunch when tossed into salads, layered in sandwiches, Continue reading Naturally Fermented Kohlrabi Carrot Pickles ♪♫• Kohlrabi, Oh Oh ♪♫•
I know, it’s odd to feature a recipe for soup when it’s so hot outside. But soup’s what I’d been cooking before the weather turned hot. And, fortunately, it will cool down again. And then you’ll be glad to have this tasty and satisfying Garden Vegetable Minestrone in your recipe collection. Continue reading Garden Vegetable Minestrone Soup Topped with Pesto
It’s been at least 6 months since I first saw a picture of a very impressive Tarte Soleil (sun tart). So gorgeous I wanted to make one. After waiting and waiting for the perfect event, I could wait no longer. Last week I offered to bring a Tarte Soleil to dinner with friends that I knew Continue reading Tarte Soleil – Puff Pastry Sun Tart
Cilantro Mint Chutney –London, 1969. Eating lunch at Le Cordon Bleu Restaurant on Marylebone Lane, across the street from their cooking school, I enjoyed Cilantro Mint Chutney for the very first time. It came on a condiment stand with my order of “curry” for lunch. I thought it was mine to enjoy. Though Continue reading Cilantro Mint Chutney with Chili & Lime
Green Rhubarb Preserves . . . Color MattersAmong all the crimson stalks of rhubarb, one farmer at Saturday’s market displayed bright green stalks. As an experiment, I bought some to make Green Rhubarb Preserves. My husband was confused. As if rhubarb wasn’t tart enough, why would I buy green, as in immature, rhubarb? Continue reading Green Rhubarb Preserves-An Experiment
