Tomato & Summer Squash Stacks; trees

Tomato Zucchini Stacks

‘Stacks’. I don’t like that term. It’s a perfectly appropriate word to be used after smoke or hay but doesn’t add anything to a food name – in my opinion. However, the thesaurus did not offer up any better alternatives so there it is: Stacks. Because that’s what I did – I stacked the cheese … Continue reading…

Rice, Pea, & Parsley Salad; heat wave

Rice, Pea & Parsley Salad

I love pasta. Mon mari loves rice. I’m trying to make more interesting things with rice. While the internet is stuffed full of pasta salads, there are far fewer rice salads…. And even fewer that interest me. I had frozen peas and a bunch of parsley…. a lemon that hadn’t been used. Voila! Click here … Continue reading…

How can you prepare a seafood boil? 

Seafood

Living in the middle of the U.S., a seafood boil was not part of growing up. I should say, living in a small town in the middle of nowhere in the middle of the Midwest, did not expose me to a lot of seafood. When I moved to the ‘city’ I was introduced to lobster … Continue reading…

Stuffed Pork Tenderloin; last sunflowers

Grilled Pork Tenderloin

I love stuffing pork tenderloin. The stuffing adds flavor and helps keep the pork moist. It’s easy to do – all you need is a sharp knife and some kitchen string. I’ll admit that my tenderloin doesn’t end up being tied as perfectly as if it had been done by a French butcher, but I … Continue reading…

Grilled Chicken & Pepper Pasta Salad

Chicken & Pepper Pasta

The theme for Monday Posts in July is Salads. All types of salads – although there are only 4 Mondays I shall try for variety. Last month I did ‘side’ salads; this month they will be main course salads. We love main course salads and have them for dinner 3 or 4 times a week … Continue reading…

Zucchini Stuffed with Feta and Shallots; Let’s Eat

Greek Feta

Do you like feta cheese? Feta is a traditional Greek cheese made with sheep’s milk or a mix of sheep’s and goat’s milk. For those who don’t know, real Greek yogurt is made with sheep’s milk also (or goat’s milk). That is what gives it a slightly ‘tangy’ taste. Back to the cheese….. I always … Continue reading…

Grilled Chicken Kebabs

Chicken Kebabs

I have been known to get, shall we say, creative with salad (and pasta and risotto and…). Why not? Sometimes it works; sometimes it doesn’t. When it doesn’t I quietly decide not to do it again. When it works I post it here. Easy peasy. Maybe I watch too much Chopped (is that still on?) … Continue reading…

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