I love baked spiralized potatoes or butternut squash.
I’ve had some fun with spiralized carrots and the sweet potatoes are great.
‘Zoodles’ have always been a little more challenging for me.
The other vegetables tend to get crispy whereas the zucchini has to be watched … Continue reading.....
After two months of having fresh, sliced tomatoes for lunch and dinner (and, sometimes, breakfast) we are turning to other options.
Like baking them.
You could, of course, fill them with crisp bacon or tuna or ham or any number of things.
I decided simple … Continue reading.....
One of my favorite things about fall is that it’s finally cool enough in the evenings to turn the oven on.
I can make gratins…. and all sorts of other things that it’s too hot to do in the summer heat.
Plus, as the garden … Continue reading.....
I actually looked up the difference between sauté and fry for this recipe.
It’s such a complicated concept I decided I should at least be accurate in my terminology.
Fry is small pieces of food cooked in oil in a skillet over relatively high heat. … Continue reading.....
One knows summer is in full swing when the kitchen counter is covered in summer squash.
I have been harvesting them for 2 weeks now, and already have about 10 quarts of soup in the freezer for winter lunches.
I let them get about 10″ … Continue reading.....
One last asparagus recipe for those of you lucky enough to still be eating asparagus.
Adapted from the book ‘!,000 Chinese Recipes’, this is wonderful as a vegetable, on a bit of lettuce as a first course salad, or as part of a Chinese meal.… Continue reading.....
Normally this would have been made with spinach and onions from my vegetable garden.
Not this year.
This will be the first year since moving to France in 2004 that I have not had lettuce, spinach and chard in my garden in June to pick … Continue reading.....
When I was a child vegetables were as follows:
