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.....
It’s the season of three: green beans, zucchini and chard.
They’re on a 3-day rotation, chez nous.
In a few more weeks it will be the season of four – we add sweet corn into the mix (we hope).
I don’t buy vegetables in summer – we just eat what I grow.
Our summer is more challenging then usual, but … Continue reading.....
I like chard.
But I don’t always love it.
It’s bitter… The bitterest green in my repertoire, and some days it seems more bitter than others.
Maybe it’s the hot weather we’ve been having. Heat can bring out the ‘bitter’ in greens (I think – I actually know nothing).
Most days I’m fine with that.
Some days I’m not.
The … Continue reading.....
I finally pulled my tomato plants up this week. They hadn’t really been producing many tomatoes, and the ones I picked were not very flavorful.
It was time.
About a month ago I had my last big crop.
It was big, the tomatoes had lots of flavor, but they weren’t very pretty.
They tended to have lots of cracks on … Continue reading.....
The garden is done….
Well, except for the chard. That seems to have a life of it’s own and loves the cool weather.
I picked the last handful of green beans, lots of chard and raided the fridge for the rest.
Chicken and Chard Lo Mein
Total time: 30 minutes
- 2 chicken breasts, about 10oz (300gr) total, cut into
… Continue reading.....
My chard did very well during the beginning of summer – so well, in fact that, by the beginning of August, it was a bit out of control.
I cut it all back.
It stopped growing.
It certainly could have been that it didn’t like the hot, dry weather – even though it was watered regularly.
I picked a bit … Continue reading.....
I originally made this gratin with spinach – frozen spinach, actually. I always keep a bag of frozen spinach in the freezer and this is a perfect quick vegetable dish when the fridge is empty.
Then I branched out… and discovered it works with any vegetable. Or, at least it works with all the ones I’ve tried.
Especially other dark … Continue reading.....