One more green salad for summer.
The lettuce isn’t looking quite as fresh in the markets these days and I think it’s time to switch to pasta salads.
And rice and quinoa and barley and couscous….
So many choices; so little summer.
I called the … Continue reading.....
A few weeks ago I mentioned that we had stocked up on some of our favorite foods in Spain, one of them being whole pimientos.
Pimientos are heart-shaped red peppers that are very popular all over Spain: sliced and added to salads or bocadillos (sandwiches) … Continue reading.....
Our neighbor had to go to a wedding in Scotland. As they were going to be gone for a few weeks, the poor folks had to find a home for.some smoked salmon that wouldn’t keep.
Being a good neighbor, I volunteered.
It was what we … Continue reading.....
After I made the Pasta with Goat Cheese the other day I had a bit of goat cheese left.
We were in the middle of a heatwave and I was sadly lacking in imagination. I decided to do the same thing but with zucchini noodles … Continue reading.....
This is such a simple recipe it really should not require any explanation….
But when I looked at the photo I decided perhaps I should say a few words.
First – the goat cheese I use is the kind that comes in a little square … Continue reading.....
This is another of those recipes that I have been making forever.
I make it often for the two of us (which is the recipe below).
I have also, often, made it for family and friends – as many as 14 (just multiply by 7 … Continue reading.....
My tomatoes were late starters this year…. Which means they’re finishing late as well.
I have a lot of green tomatoes.
They’re ripening, slowly, but according to the experts it’s getting late and they will likely not all get ripe.
Which gives me two choices: … Continue reading.....
I first made and posted this recipe 9 years ago.
Time flies…..
I used a brown rice crust but you could also use shredded potatoes or even shredded butternut squash. Just substitute either for the cooked rice. No pre-cooking is needed, but bake the crust … Continue reading.....
I love lentils of all types: little French green lentils; traditional brown or tan lentils; the pretty red lentils that cook down to the consistency of a puree; and the tiny black Beluga lentils that (supposedly) resemble caviar.
I love them in soup, as a … Continue reading.....
These are easy to make: slice a pocket, fill and tie.
I cooked them in a skillet rather than the oven as I wanted the ham to get a bit crispy.
Being efficient, (and kind to mon mari who does the dishes) I made the … Continue reading.....
