Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
Side dishes or small dishes for lunch. All with few ingredients, little prep and easy cooking.
The theme for Monday Posts in March is Winter Vegetables. These will be mainly cruciferous vegetable: broccoli, Brussels sprouts, cauliflower, and cabbage. Once my winter squashes are done we enjoy all of these winter veggies right up until asparagus season. These are simple, easy recipes – no detailed photos, etc. Click here to Pin Braised … Continue reading…
The quest continues to use all of our winter squash…. I can buy fresh puff pastry in squares that are about 5″ (12cm), 4 squares to a package. They will keep, after opening, for a week, well wrapped. I use them for both sweet (apple slices) and savory (mini pizzas) tarts. I’m guessing chocolate chunks … Continue reading…
Vegetable salads are very popular in Moroccan cuisine. I can understand why. They’re great in hot summer weather. They can (or should) be made ahead and keep well for a few days in the fridge. We like them in the winter. A vegetable salad, with an easy vinaigrette, can be the perfect foil to our … Continue reading…
Americans call this root vegetable ‘beets’. I, being American, would say: We’re having beets today. Brits call it ‘beetroot’. My neighbor, being British, would say: We’re having beetroot today. Now you know. The 2 most common colors of this vegetable are red and gold. Living in France I have rarely seen gold – perhaps at … Continue reading…
This is mon mari’s favorite thing in the world to eat. Okay…. this is his favorite thing in our house that I make, although I think it would be close between this and Pan-Seared Foie Gras. He loves sage. My sage plant, which has struggled for a few years, grew into a monster this year. … Continue reading…
There is a classic Italian dish, Risi e Bisi, (Rice & Peas) that we love. It’s a proper risotto and, while easy (like all my risottos) still requires a bit of attention and work. One does have to stir occasionally, and the Parmesan has to be freshly grated. This isn’t it. This Rice & Peas … Continue reading…
It was pointed out to me the other day that one of our favorite recipes was on my website (Thyme for Cooking) but not on this blog. How could that be? I looked. They were right. I can’t believe I have never posted this. I shall now rectify the situation. I should add that even … Continue reading…