My chard is going crazy, my tomatoes are ugly but prolific and my summer squashes are, well, behaving like summer squashes.
Sometimes, I get tired / bored with stir-frying and grilling and whatever.
Sometimes, there just doesn’t seem to be any choice but to toss it all together and see what happens.
To make it interesting I chose a yellow … Continue reading.....
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I love gratins, especially when they’re topped with a sharp cheese.
Usually when I make a gratin the ingredients are melded together, either with multiple layers or stirred together before baking.
I decided on a … Continue reading.....
When I first planted chard I planted Rainbow Chard…. Lots of different colors of stems and leaves.
I got the seeds in the U.S.
The next year I saw the seeds here in France. The packet was listed as an ‘ornamental’ and I got enough seeds for a 3 foot row.
The following year I ordered seeds from on online … Continue reading.....
This is a simple dish with just a few ingredients (as usual).
If, like me, you have an abundance of chard, this is a great combo dish. The slight bitterness of the chard works well with the creamy potatoes and cheese
Use a deep dish and pile it high. The chard wilts and compacts as it bakes.
Add the cheese … Continue reading.....
Having a vegetable garden is always interesting.
In the winter I will buy a cauliflower and some carrots and a few sunchokes and we have our vegetables for the week. That will give us a reasonable serving for each dinner.
In the summer it starts with a handful of green beans every other day, a few chard leaves and the … Continue reading.....
I like mustard.
Well, to clarify, I like good mustard.
The yellow, ball-park mustard so popular in the US is okay on hot dogs but I wouldn’t bother with it for anything else. Nor would I have it on a hot dog if other mustard was available.
Fortunately, we live in a country that appreciates, and makes, good mustard…. Lots … Continue reading.....
Because I always buy large jars of pimientos, I always end up with more sauce than I want for one dish.
This uses the leftover Pimiento Sauce from the Grilled Shrimp
That jar had both red and yellow peppers in it. – the red for the sauce and the yellow in the gratin.
I often make vegetable gratins, but, normally … Continue reading.....
Usually when I make a stir-fry I try for a variety of colors, shapes and tastes.
This one came from my garden, and I didn’t have any red or orange that was ready to eat.
I decided on a theme of green.
Just so you know…. White zucchini is actually a very pale green.
I used turkey cutlets for this, … Continue reading.....