Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
When asparagus season first starts mon mari prefers that I make it simply: lightly steamed or roasted, finished with butter, salt and pepper. As the season progresses I am allowed to get more creative. We are nearing the end. This week he brought home a sack with tips and bits, ranging in width and length, … Continue reading…
Now that the weather is cool the chard is coming back. Some of the tomatoes are struggling to ripen but the Roma’s are thriving. Also, now that the weather is cool, I’m willing to use my oven again. As I can’t abide having anything go to waste we are eating a lot of tomato – … Continue reading…
Butternut squash are big. Well, at least the ones I grow in my garden are big. They usually supply us with a vegetable side dish for 3 or 4 meals. A little advance planning makes at least one of those easy. You can either use steamed or roasted butternut squash – or the leftovers from … Continue reading…
My mother used to buy diced pimientos in little 2oz jars. The tiny jar would last her all summer as she carefully doled them out, sprinkling them on deviled eggs or potato salad. She always said they were for color, not flavor. I buy whole pimientos in big 10oz jars. I stuff them whole or … Continue reading…
Two potato recipes in one week? Get over it….. There are more pressing issues to concern yourselves with. This is another recipe that I have been making so long the origin is lost. I prefer it to the traditional gratin potatoes. With out the milk and heavy cream it’s much lighter in calories, but the … Continue reading…
Gratins have gotten a bit of a bad reputation in the US. This could be because they usually are drowned in heavy cream, have lots of butter and way too much cheese. Not that there’s anything wrong with that – if you can limit your serving size to a teaspoon and don’t want to taste the … Continue reading…
I could barely get all the spinach in my dish; I had to press it down. Heating the stock helped wilt it so that it wasn’t higher than the sides of the baking dish. You can uncover it for the last 5 minutes if you want, to add a bit more color to the cheese. This … Continue reading…